Mother's Day, Father's Day, your sister's birthday or the monthly family Sunday brunch. Whatever the occasion, this simple and delicious smoked salmon, dill and swiss cheese quiche recipe says so much more than a Hallmark card.
A special occasion brunch with my family is among my favorite moments in life. The food, the coffee, the laughter, the sarcasm, the laid-back vibe. These are a few of my favorite things.
But who needs the hassle of making reservations and managing late arrivers and combing one’s hair to make this Norman Rockwell vision happen?
Thanks for everything, Mom! Here’s some coffee and a table full of people who love you but also couldn’t be bothered to comb their hair. But the quiche, right??
What you need to make this Smoked Salmon Quiche Recipe:
Shallots: sliced fresh leeks or mild yellow onions are a great substitute.
Eggs: four eggs for the quiche and one for brushing the crust to a golden brown sheen.
Smoked salmon: cold smoked salmon or nova salmon are ideal. Lox is more strongly flavored, but can also be used.
Half and half: makes this the creamiest, richest quiche on the block!
Fresh herbs: dill and chives are my preference, and they are the perfect flavor combination for the salmon. Substitute other soft herbs like basil or even thyme.
Gruyere cheese: swiss cheese is lovely in this quiche, adding the perfect pungent nuttiness. Use your favorite shredded cheese, or use a soft cheese like goat or Boursin.
Dijon mustard: mustard and salmon are a match made in heaven! Sub ½ teaspoon dry mustard, if needed.
Lemon zest: all the zesty flavor of citrus without the bracing sourness.
Salt, pepper, cayenne: layer the flavor!
Before you begin, blind bake the pie crust according to your package instructions. Transfer prepared dough to a pie plate or to tart pan with removable bottom. Do not stretch dough while transferring or pressing into pan. Trim excess dough or roll the crust evenly just above the top of the pan.
Prick bottom of crust with the tines of a fork, then follow package instructions for pre-baking (I baked for 20 minutes at 420℉ with parchment paper and pie weights). 5 minutes before pre-bake time is complete, remove from oven.
Remove parchment and pie weights carefully. Brush bottom of the pastry crust with egg white. Return to oven for 5 minutes. (This step creates a seal on the crust that prevents the egg custard from soaking in and creating a soggy shell).
Once the pie shell is finished, remove from oven and set aside. Lower oven temperature to 375℉.
To make the quiche filling, first cook shallots in olive oil over medium heat until softened and just browning, about 5-7 minutes.
Remove from heat and let cool.
Next, whisk eggs, half and half, Dijon mustard, lemon zest, dill and chives in a medium bowl very well.
Then season the egg mixture with salt and pepper and add a pinch of cayenne, if using.
Layer sautéed shallots into the bottom of pre-baked tart shell. Top with shredded swiss cheese and smoked salmon pieces.
Finally, gently pour egg mixture over the fillings.
Before baking, ensure dill and chives are evenly distributed across the top. Carefully transfer pie pan (on baking sheet) to rack in center of the oven. Bake until center is just set, around 35-45 minutes.
Remove from the oven when done and cool the pan on a wire rack for 15 minutes before removing the ring and cutting for service. Serve warm or room temperature.
Looking for more amazing brunch recipes? Try these superstars next!
- Spinach and Feta Croissants
- Smoked Salmon Breakfast Flatbread
- Latke Charcuterie Board
- Lox & Bagel Charcuterie
FAQs for Smoked Salmon Quiche Recipe:
You sure can. Use the same amount of hot smoked salmon as listed in the recipe for the cured variety. Note that cured smoked salmon, when cooked in this quiche, achieves the texture of cooked salmon, but with that extra-flavorful layer of smoke. So substitute if you must, but if it's the texture you're looking to avoid, never fear!
Most Portuguese grocery stores don't offer half and half, so I make my own, with equal parts milk and heavy cream.
Yes, just keep the ratio in mind. So use 1 ½ cups of red onion, white onion, green onions, leeks or a combination of any of them. If you are looking for a salmon and spinach quiche, use 1 cup of frozen spinach that has been thawed and squeezed to remove all the excess moisture to keep the bottom of the pie crust crisp. Fun fact! Vegetables added to a quiche or frittatas don't cook much more once they are added to the eggs and put in the oven to bake. So be sure your shallots or onions are fully cooked before adding them to the egg mixture and baking.
Yes, use a gluten free pie crust or skip the crust altogether and make a frittata!
Swiss cheese is delicious in this recipe, but Parmesan or monterey jack would also be delicious. If you're in the mood for a softer cheese, cream cheese, goat cheese or Boursin would add a sophisticated flair to one of my favorite recipes. Keep in mind for soft cheeses (especially goat cheese or Boursin), reduce the amount from 1 cup of cheese down to 3-4 ounces. Drop the cheese in pea-sized pieces around the pie and bake.
For a delicious breakfast for special occasions or your regular family brunch, serve the quiche with a fresh Mediterranean Tossed Salad or Fresh Cucumber Gazpacho Salad along with Honey Lime Fruit Salad. For a lovely dinner, whip up Grilled Asparagus with Creamy Dressing, pour a glass of chardonnay and call it a day.
To store, allow the quiche to cool completely, then wrap tightly with plastic wrap and store in the refrigerator for up to 3 days. To reheat the entire quiche, bake in preheated oven at 300℉ for about 20-25 minutes, or until warmed through. If heating just one piece, I have found warming the slice of quiche in a dry cast iron skillet, covered, over medium-low heat for 5-6 minutes to be an effective way to crisp up the bottom crust and gently heat the egg through.Print