Here’s a detailed Smoked Salmon Quiche recipe—rich, creamy, and great for brunch or light dinner.
Smoked Salmon Quiche (with custardy filling)
Ingredients
For the crust (or use store-bought shortcrust pastry):
- 1 ¼ cups (160g) all-purpose flour
- ½ tsp salt
- ½ cup (115g) cold butter, cubed
- 3–5 tbsp cold water
Filling:
- 150–200g smoked salmon, chopped or torn
- 4 large eggs
- 1 cup (240ml) heavy cream (or half cream, half milk)
- ½ cup milk
- 100g cream cheese (optional but makes it richer)
- ½ cup grated cheese (cheddar, gruyère, or Swiss)
- 1 small red onion or 3 spring onions, finely sliced
- 1–2 tbsp fresh dill (or 1 tsp dried dill)
- 1 tbsp lemon juice
- Salt & black pepper (light on salt—salmon is already salty)
- Optional: capers (1 tbsp), spinach (handful, wilted)
Instructions
1. Make the crust (skip if using ready-made)
- Mix flour and salt in a bowl.
- Rub in cold butter until it looks like breadcrumbs.
- Add cold water gradually until dough forms.
- Wrap and chill for 30 minutes.
- Roll out and place into a 9-inch tart or pie dish.
- Prick base with a fork, line with baking paper, and add baking weights/beans.
- Blind bake at 180°C (350°F) for 12–15 minutes, then remove weights and bake 5 more minutes.
2. Prepare filling
- Whisk eggs, cream, milk, and cream cheese until smooth.
- Add lemon juice, dill, pepper, and a small pinch of salt.
- Stir in onions, grated cheese, and optional spinach/capers.
3. Assemble
- Spread smoked salmon evenly over the baked crust.
- Pour egg mixture over it carefully.
- Gently tap dish to remove air bubbles.
4. Bake
- Bake at 170–180°C (340–350°F) for 30–40 minutes
- It’s done when the center is just set but slightly wobbly.
5. Rest & serve
- Let it rest 10–15 minutes before slicing
- Serve warm or at room temperature
Tips for best results
- Don’t overbake—quiche should stay soft and creamy, not rubbery.
- Smoked salmon is already cooked, so it only needs warming.
- Dill + lemon are key for balancing richness.
- For extra texture, add a thin layer of cream cheese on the crust before filling.
If you want, I can also give you:
- crustless (low-carb) version
- mini quiches for parties
- or a café-style version like Smoked Salmon Quiche served in French bakeries