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 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. These are a few of my favorite things.
For your next family affair, whip up this simple yet sophisticated quiche and serve it with a Fresh Cucumber Gazpacho Salad and Honey Lime Fruit Salad for a Crowd.
The perfect weekend brunch!
What you need to make this recipe:
Smoked salmon: cold smoked salmon or nova salmon are ideal. Lox is more strongly flavored, but can also be used.
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.
Gruyère 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.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Prepare quiche crust
First, blind bake the pie crust according to your package instructions. Transfer prepared dough to a pie plate or a 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. Put the pan with the pie dough in the freezer for 15-20 minutes.
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℉.
2. Make quiche filling
Sauté 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.
3. Layer pie tart
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.
4. Bake quiche
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.
5. Serve and enjoy
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?
- Spinach and Feta Croissants
- Smoked Salmon Breakfast Flatbread
- Latke Charcuterie Board
- Lox & Bagel Charcuterie
FAQs and Serving Suggestions:
You sure can. Use the same amount of hot smoked salmon as listed in the recipe for the cured variety.
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. 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. 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.
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. 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 leftover salmon quiche, 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. Do not re-heat salmon quiche more than once.
Smoked Salmon, Dill and Gruyère Quiche Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6-8
Ingredients
1 prepared pie crust
1 tablespoon extra virgin olive oil
1 ½ cups shallots, sliced thin (about 3-4 large shallots)
4 large eggs + 1 egg white (separated)
1 ½ cups half and half
1 tablespoon Dijon mustard
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
Zest of 1 lemon (about 2 teaspoons)
½ teaspoon salt
¼ teaspoon pepper
3 ounces cured smoked salmon, diced into lardons
1 cup gruyere, shredded
Pinch of cayenne, optional
Instructions
-
For the crust: 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. Place pan in freezer for 20 minutes. 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℉.
-
For the quiche filling: while the crust is baking, cook shallots in olive oil over medium heat until softened and just browning, about 5-7 minutes. Remove from heat and let cool. Whisk eggs, half and half, Dijon, lemon zest, dill and chives in a medium bowl very well. Season with salt and pepper. Add pinch of cayenne, if using.
-
Quiche assembly and baking: Layer sautéed shallots into bottom of pre-baked tart shell. Top with shredded Swiss cheese and smoked salmon pieces. Gently pour the egg mixture over the fillings. Ensure dill and chives are evenly distributed across the top. Carefully transfer pie pan (on baking sheet) to center rack of oven.
-
Bake until center is just set, around 35-45 minutes. Cool the pan on a wire rack for 15 minutes before removing the ring and cutting for service. Serve warm or room temperature.
Notes
Use a store-bought pie crust, or make your own from scratch. Just be sure you pre-bake before adding the quiche fillings and baking to ensure a fully cooked and crisp crust.
- Prep Time: 20
- Cook Time: 55
- Category: Brunch, Breakfast
- Method: Stovetop and Oven
- Cuisine: French, American
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