Salmon Quiche

Salmon Quiche is a delicious and elegant dish that combines flaky pastry, creamy egg custard, and tender salmon. It’s perfect for brunch, lunch, or a light dinner and pairs beautifully with a fresh salad. The rich flavors of salmon, combined with herbs and cheese, make for a satisfying and savory meal.

Prep Time: 20 minutes

Cook Time: 35-40 minutes

Total Time: 55-60 minutes

Ingredients:

Seafood:

1 sprig of fresh dill (plus extra smoked salmon for garnish)

200g smoked salmon

Produce:

8 asparagus spears

2 tbsp fresh dill (chopped)

2 garlic cloves (minced)

1 leek (sliced)

Refrigerated:

5 eggs

Baking & Spices:

1/4 tsp salt

Pinch of black pepper

Bread & Baked Goods:

1 homemade quiche crust

1 ready-made pie shell

2 sheets frozen shortcrust pastry

Dairy:

15g unsalted butter

1 1/2 cups heavy cream

3/4 cup Gruyère cheese (grated)

Other:

1 refrigerated 9-inch pie crust (fitted into a 9-inch pie dish or tart tin)

Instructions:

1. Prepare the Oven and Pie Crust:
Preheat the oven to 375°F (190°C). If you’re using frozen shortcrust pastry, roll it out and fit it into a 9-inch pie dish or tart tin. Blind bake the crust for about 10 minutes, then set aside to cool.

2. Cook the Vegetables:
In a large pan, melt the butter over medium heat. Add the sliced leek, minced garlic, and chopped fresh dill. Cook for 5-7 minutes until softened. Add the asparagus spears and cook for another 2-3 minutes until tender. Remove from heat and set aside to cool.

3. Prepare the Quiche Filling:
In a large mixing bowl, whisk the eggs, heavy cream, salt, and pepper until well combined. Add in the grated Gruyère cheese and mix thoroughly.

4. Assemble the Quiche:
Flake the smoked salmon into pieces. Add the cooked vegetables and smoked salmon to the egg mixture and stir until evenly distributed.

5. Bake the Quiche:
Pour the quiche mixture into the prepared pie crust. Bake in the preheated oven for 25-30 minutes or until the filling is set and the top is golden brown.

6. Serve:
Once baked, remove the quiche from the oven and let it cool for a few minutes. Garnish with extra smoked salmon and fresh dill before serving.

Tips for the Perfect Salmon Quiche

Use Fresh or Smoked Salmon – Fresh salmon provides a mild, flaky texture, while smoked salmon adds a rich, savory depth. You can also mix both for extra flavor.

Blind Bake the Crust – Pre-baking the pastry helps prevent a soggy bottom. Bake at 375°F (190°C) for 10 minutes before adding the filling.

Don’t Overmix the Eggs – Whisk the eggs gently to avoid incorporating too much air, which can make the quiche puff up and deflate.

Add Cream for a Silky Texture – A mix of heavy cream and milk (or half-and-half) creates a rich, custardy filling.

Incorporate Fresh Herbs – Dill, chives, or parsley enhance the salmon’s flavor and add freshness.

Let It Rest Before Slicing – Allow the quiche to cool for at least 10 minutes after baking so it sets properly.

Nutritional Facts (Per Slice, Approx. 1/8 of Quiche)

Calories: ~280-350 kcal

Protein: ~15-18g

Carbohydrates: ~15-20g

Fat: ~18-22g

Saturated Fat: ~8-10g

Cholesterol: ~120-150mg

Fiber: ~1-2g

Sodium: ~350-500mg (varies based on smoked vs. fresh salmon)