THE EASIEST CRUST EVER! PUFF PASTRY SMOKED SALMON & GOAT CHEESE QUICHE Recipe

I made a Smoked Salmon Goat Cheese Quiche using a flaky puff pastry crust, a silky egg custard, smoked salmon, and crème fraîche or goat cheese, all pulled together from just a few fridge and freezer staples.

I never thought a quiche could be this lazy and still taste like something I’d pay for at a cafe. A single sheet of puff pastry becomes a flaky shell that lets the smoky bite of smoked salmon do all the work, no fuss, no long prep.

I throw one together when I want brunch but don’t want to babysit the oven, and somehow it always looks fancy even if I rush it. People love to file it under Quiche With Puff Pastry and it’s become my favorite on the list of Salmon Brunch Ideas.

Give it a try.

Ingredients

• Flaky dough mostly carbs and fat gives buttery crunch and easy crust not healthy
• Rich protein vitamins D and B12 binds filling makes quiche creamy and sturdy
• Omega 3s and protein salty smoky flavor bright with lemon fairly low carb
• Tangy adds creamy fat and protein melts into pockets gives sharpness
• Creates rich custard texture adds fat and creaminess half and half lighter
• Mild onion flavor small fiber and antioxidants keeps it savory without overpowering
• Herbs add fresh brightness tiny calories lots of aroma pairs with fish
• Really brightens salmon adds citrus oils and aroma makes dish pop

Ingredient Quantities

• 1 sheet frozen puff pastry, thawed (about 9×9 inches)
• 6 large eggs
• 1 cup crème fraîche or 1 cup half and half, whichever you got
• 4 to 6 ounces smoked salmon, roughly chopped
• 4 ounces goat cheese, crumbled
• 1 small shallot, finely minced (optional but i usually add it)
• 2 tablespoons chopped fresh dill or chives
• 1 teaspoon lemon zest (optional, brightens the salmon)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon butter or oil for the pan

How to Make this

1. Preheat oven to 400 F and grease a 9 inch pie dish or tart pan with the 1 tablespoon butter or oil.

2. Unfold the thawed puff pastry and press it gently into the pan so it covers the bottom and sides, trim any extra, crimp the edges a little and prick the base a few times with a fork.

3. Line the pastry with parchment and pie weights or dried beans and blind bake for about 12 minutes until the edges are puffed and pale golden, then remove the parchment and weights and bake 2 to 4 minutes more so the bottom firms up.

4. While the crust is blind baking whisk together the 6 eggs, 1 cup crème fraîche or half and half, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and the 1 teaspoon lemon zest if using. Stir in the minced shallot if you got it and about half of the chopped dill or chives.

5. Scatter the roughly chopped 4 to 6 ounces smoked salmon over the par baked crust, then dot with about three quarters of the 4 ounces crumbled goat cheese leaving a few pieces to sprinkle on top.

6. Pour the egg and crème fraîche mixture gently over the salmon and cheese so it fills the crust evenly, then scatter the remaining goat cheese and the rest of the dill or chives on top.

7. Lower oven to 375 F and bake for 25 to 30 minutes more until the quiche is set around the edges and just slightly wobbly in the center, don’t overbake or the custard will dry out.

8. Let the quiche rest for 10 to 15 minutes before slicing so it finishes setting, serve warm or room temperature with extra herbs if you like.

Equipment Needed

1. Oven (preheat to 400 F then lower to 375 F)
2. 9 inch pie dish or tart pan, greased with butter or oil
3. Mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Parchment paper plus pie weights or dried beans
7. Fork and rubber spatula
8. Sharp knife and cutting board

FAQ

THE EASIEST CRUST EVER! PUFF PASTRY SMOKED SALMON & GOAT CHEESE QUICHE Recipe Substitutions and Variations

• puff pastry sheet: swap for 1 refrigerated 9-inch pie crust (less flaky but way easier), or layer 3 to 4 sheets of phyllo brushed with butter for extra crisp — you’ll need to tuck edges carefully.
• crème fraîche or half and half: use 1 cup sour cream, or 1 cup plain Greek yogurt thinned with 2 tbsp milk or water if you want a tangy, thicker custard
• smoked salmon: sub 4 oz hot smoked trout or smoked whitefish for a similar flavor, or use 4 slices cooked bacon if you like smoky and no-fish vibes
• goat cheese: replace with 4 oz softened cream cheese for a milder, creamier filling, or crumbled feta for a saltier tang

Pro Tips

1. Keep the pastry cold as long as you can before you put it in the oven, it puffs and flakes better that way. If it starts to get warm, stick it back in the fridge for 10 minutes, you wont regret it.

2. To stop a soggy bottom, sprinkle a thin layer of grated Parmesan or fine breadcrumbs on the parbaked crust before you add the filling, it soaks up extra moisture without changing the flavor much.

3. Taste the salmon first and cut back on the added salt if it’s pretty salty, smoked fish varies a lot. Also crumble the goat cheese into small-ish bits so you get little melty pockets not one big lump.

4. Use a thermometer or the jiggle test to avoid overbaking, aim for the center to read about 165 to 170 F or be just slightly wobbly, it keeps the custard creamy and not rubbery.

5. Let it rest at least 10 minutes and add fresh herbs and a squeeze of lemon right before serving, the bright stuff wakes up the salmon and makes it taste fresher the next day too.