I first discovered the magic of smoked salmon quiche during a summer trip to the charming coastal town of Cape Cod. My family and I were wandering through the local farmers’ market when the irresistible aroma of freshly baked quiche caught our attention. We followed our noses to a quaint stall where an elderly woman, with a warm smile, was serving up slices of her homemade creation. One bite, and I was hooked.
Back home, I couldn’t wait to recreate that perfect blend of buttery crust and savory filling. This smoked salmon quiche has become a staple in my kitchen, especially when I want to impress guests or treat my family to something special. The delicate flavors of the smoked salmon, combined with the creamy custard and the slight sharpness of Gruyère cheese, make every bite a delight.
What I love most about this quiche is its versatility. It’s perfect for brunch with friends, a light dinner with a crisp green salad, or even a fancy picnic. And if you’re like me, who enjoys tweaking recipes, this quiche offers plenty of opportunities. Sometimes, I add a handful of sautéed spinach or replace the Gruyère with feta for a different twist.
The process of making this quiche is as rewarding as the taste. From the satisfaction of creating a perfect homemade pastry to the joy of seeing the quiche rise and turn golden in the oven, every step is a celebration of cooking. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to become a beloved favorite.
Join me as I share the detailed steps to making this delightful smoked salmon quiche. I promise, it’s worth every minute spent in the kitchen. Let’s get baking and bring a touch of coastal charm to your home!
Preparing Smoked Salmon Quiche
Ingredients
- 1/4 cup + 1 teaspoon water (very cold)
- 6 1/2 tablespoons unsalted butter (very cold)
- 1 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 cup Gruyère cheese (grated)
- 1/2 teaspoon pepper
- 1/2 large leek
- 1 tablespoon olive oil
- 4 eggs (medium to large size)
- 1 1/4 cup heavy cream
- 1 1/2 teaspoon fine table salt
- 2 tablespoons fresh dill (finely chopped)
- 7 oz smoked salmon
Directions
In a food processor, mix the flour and salt. Add cubed cold butter and pulse until crumbly. Gradually add very cold water while the processor runs until dough forms. Shape dough into a ball, cover with baking paper, and roll into a 1/6 inch thick disk. Chill for at least 1 hour.
Place chilled dough in a 10-inch x 1.5-inch quiche pan, pressing it into the sides and bottom. Chill for another hour or overnight.
Preheat oven to 325°F. Freeze the dough-lined pan while the oven preheats. Dock the dough with a fork, cover with baking paper and weights, and par-bake for 15 minutes. Remove weights and paper, then bake for another 10-15 minutes. Cool completely.
Thinly slice the leek and cook in olive oil over medium heat until soft, about 5 minutes. Set aside. Cut smoked salmon into small pieces.
In a bowl, whisk eggs and cream together. Add salt, pepper, garlic powder, dill, and grated Gruyère cheese.
Layer smoked salmon and cooked leeks over the baked quiche crust, alternating between them. Pour the egg mixture over the filling. Optionally, top with more cheese, salmon, and leek.
Bake at 350°F for 40-50 minutes until the filling sets. Cool for 10-15 minutes before serving. Optionally, garnish with crème fraîche and fresh dill.
Cooking Time: 1 hour – Preparation Time: 45 minutes – Total Time: 3 hours 45 minutes
Servings: 10 slices – Calories: 320 kcal
FAQs:
What type of smoked salmon is best for this quiche?
For this quiche, cold-smoked salmon works best due to its delicate texture and smoky flavor. It complements the creamy filling without overpowering the other ingredients. You can find cold-smoked salmon at most grocery stores.
Can I use a store-bought crust instead of making my own?
Yes, you can use a store-bought crust to save time. However, making your own crust adds a homemade touch and allows you to control the ingredients. If you opt for store-bought, follow the package instructions for par-baking before adding the filling.
What can I substitute for Gruyère cheese?
If Gruyère cheese is not available, you can substitute it with Swiss cheese or Emmental cheese. These cheeses have similar flavors and melting properties, making them excellent alternatives for the quiche.
How can I tell when the quiche is fully cooked?
The quiche is fully cooked when the custard filling is set and no longer jiggly in the center. To check, insert a knife or toothpick into the center; it should come out clean. The top should also be lightly golden.
Can I make this quiche ahead of time?
Absolutely, this quiche can be made ahead of time. You can prepare and bake it a day in advance, then refrigerate it. Reheat slices in the oven at 325°F until warmed through, or enjoy it cold. This makes it a convenient dish for brunches or gatherings.
Smoked Salmon Quiche
Ingredients
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon fine table salt
- 6 1/2 tablespoons unsalted butter very cold
- 1/4 cup + 1 teaspoon water very cold
- 1/2 large leek
- 1 tablespoon olive oil
- 7 oz smoked salmon
- 4 eggs medium to large size
- 1 1/4 cup heavy cream
- 1 1/2 teaspoon fine table salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 2 tablespoons fresh dill finely chopped
- 1/2 cup Gruyère cheese grated
Instructions
Quiche Pastry:
- In a food processor, combine the flour and salt. Add the cold, cubed butter and pulse until the butter forms small crumbs. While the processor is running, gradually add the very cold water until a rough dough forms. Transfer the dough onto a large sheet of baking paper, form it into a ball, cover with another sheet of baking paper, and roll it out into a 1/6 inch thick disk. Chill in the fridge for at least 1 hour.
- Remove the dough from the fridge and place it in a 10-inch x 1.5-inch quiche pan. Press the dough gently into the sides and bottom of the pan. Chill in the fridge for another hour or preferably overnight.
- Preheat your oven to 325°F. While the oven is preheating, place the dough-lined pan in the freezer. Dock the bottom of the pastry with a fork and cover it with baking paper and weights. Par-bake for 15 minutes, remove the weights and paper, and bake for an additional 10-15 minutes. Let it cool.
Quiche Filling:
- Rinse and thinly chop half of a leek. In a large frying pan, cook the leek in olive oil over medium heat for about 5 minutes until soft and translucent. Set aside. Cut the smoked salmon into small pieces.
- In a large bowl, whisk together the eggs and cream. Add the salt, pepper, garlic powder, dill, and grated Gruyère cheese.
- Layer the smoked salmon and cooked leeks over the partially baked quiche crust, alternating between the two.
- Pour the egg mixture over the filling. Optionally, top with more grated cheese and any leftover salmon and leek.
- Bake in a preheated oven at 350°F for 40-50 minutes, until the custard filling has set. Let it cool for 10-15 minutes before serving. Optionally, top with a dollop of crème fraîche and some fresh dill.
