Smoked Salmon Quiche Recipe

This quiche recipe is a go-to because it combines the savory richness of Gruyère cheese with the delicate flavor of smoked salmon, making every bite feel like a little luxury. Plus, it’s super easy to whip up, which is perfect for when I want to impress guests without spending all day in the kitchen.

I adore creating a quiche with smoked salmon, as it so effortlessly marries rich flavors and nutrition. My go-to recipe uses a store-bought pie crust, which saves time and fuss.

The quiche is zapped with a creamy texture from six large eggs and a cup of half-and-half; or, if you’re keeping it simple, whole milk would work too. That’s not the main event, though.

The combination of the smoky, salmon-y flavor with the shredded Gruyère and fresh dill is killer.

Smoked Salmon Quiche Recipe Ingredients

• Smoked Salmon: Rich in omega-3 fatty acids, adds smoky flavor and protein.
• Gruyère Cheese: Offers a creamy texture with a nutty flavor, adds calcium.
• Eggs: Source of high-quality protein and essential vitamins like B12.
• Fresh Dill: Provides a fresh, herby flavor, high in antioxidants.
• Green Onions: Adds a mild onion flavor and a dose of vitamins A and C.

Smoked Salmon Quiche Recipe Ingredient Quantities

• 1 pre-made pie crust
• 6 large eggs
• 1 cup half-and-half or whole milk
• 1 cup shredded Gruyère cheese
• 4 oz smoked salmon, chopped
• 1/4 cup chopped fresh dill
• 1/4 cup chopped green onions
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)

How to Make this Smoked Salmon Quiche Recipe

1. Set your oven to heat at 375 degrees Fahrenheit, which equals 190 degrees Celsius.

2. Fit the pre-made pie crust into a 9-inch pie dish. Trim any excess dough and roll it into a decorative edge. Prick the bottom with a fork.

3. In a big mixing bowl, mix the eggs and half-and-half well together.

4. Mix in the Gruyère cheese, smoked salmon, dill, and green onions.

5. If desired, season the mixture with salt, black pepper, and a pinch of nutmeg. Mix well.

6. Evenly spread the egg mixture into the prepared pie crust.

7. Put the quiche into the preheated oven with care.

8. Bake for 35-40 minutes, or until the filling is set and the top is golden brown.

9. Let the quiche set for at least 10 minutes before slicing.

10. Warm or serve at room temperature; add extra dill as garnish, if desired.

Smoked Salmon Quiche Recipe Equipment Needed

1. Oven
2. 9-inch pie dish
3. Fork
4. Large mixing bowl
5. Whisk or fork (for mixing)
6. Measuring cups and spoons
7. Knife (for chopping)
8. Cutting board
9. Baking sheet (optional, for easier oven handling)

FAQ

• Can I use a homemade pie crust instead of pre-made?Certainly, if you wish, a pie crust made from scratch can be used. Just make sure it is baked before the filling is introduced.
• What can I substitute for Gruyère cheese?A common substitute for Gruyère is Swiss cheese, which has similar melting properties and flavors.
• Is there a dairy-free option for this recipe?A dairy-free milk alternative and a dairy-free cheese can be used to make the quiche okay for dairy-free diets.
• Can I use a different type of fish instead of smoked salmon?Certainly, other smoked seafood like smoked trout or mackerel can be used; they’ll give you a different flavor profile.
• How long can I store the quiche?The quiche can be stored in the fridge for as long as 3 days. To enjoy it hot and fresh, just pop it in the oven.
• Is nutmeg necessary in the recipe?Nutmeg isn’t a necessity. It contributes a whispery warmth and depth of flavor, but you’ll still wind up with a yummy quiche even without that whisper.
• Can I add vegetables to the quiche?Yes, you can totally add veggies like spinach, mushrooms, or bell peppers. Just be sure to sauté them first and remove any excess moisture.

Smoked Salmon Quiche Recipe Substitutions and Variations

Substitute with 1 cup of heavy cream for a richer texture, or 1 cup of almond milk for a lighter, dairy-free option.
Cheese made from cow’s milk, Swiss in flavor, similar in texture, and used the same amount. Gruyère cheese: Substitute 1 cup of Swiss cheese for the kind of flavor Gruyère brings. The other kind: sharp cheddar cheese, similar enough in texture and appearance, but not in cow’s milk, Swiss-in-flavorness. (Also the other kind of cheese, not made in Switzerland, that is Gruyère’s kind of cheese but with a way different flavor, sharp cheddar.)
Smoked salmon: Substitute 4 oz of cooked bacon for a different protein, or use 4 oz of cooked ham for a milder flavor.
Dill in its fresh form: Replace it with 2 tablespoons of dried dill. Or sub 1/4 cup of fresh parsley for a different herbaceous note.
Green onions: Substitute with 1/4 cup of snipped chives, or use 1/4 cup of shallots finely chopped for a hint of onion flavor.

Pro Tips

1. Blind Bake the Crust Before adding the filling, consider blind baking the pie crust for 10 minutes at 375°F (190°C). This helps prevent a soggy bottom and ensures that the crust stays crisp.

2. Layer Ingredients for Flavor Distribution When adding the smoked salmon, dill, and green onions, layer them evenly at the bottom of the crust before pouring the egg mixture on top. This ensures even distribution of flavors in each bite.

3. Use Freshly Grated Cheese Grate the Gruyère cheese yourself rather than using pre-shredded cheese. This can improve the texture and melting quality in the quiche.

4. Adjust Egg Mixture Consistency For a richer and creamier texture, you can substitute a portion of the half-and-half with heavy cream. Just ensure the dairy proportions remain the same.

5. Check for Doneness To prevent overcooking, check the quiche center with a toothpick around the 30-minute mark. If it comes out mostly clean and the top is golden, it is ready to cool.