Smoked Salmon Quiche

Elevate your brunch with a mouthwatering Smoked Salmon Quiche. This delightful dish is creamy, flavorful, and perfect for any occasion.

Prep Time20

Cook Time1 20

Total Time1 40

Servings: servings

Calories: 259kcal

Get Recipe Ingredients

Preheat the oven to 400 ℉ and place a heavy baking sheet inside the oven.
In a food processor, process the flour, butter, and salt until the mixture is sandy in texture. Add ice water, beginning with 2 tablespoons, and process until the dough begins to come together
Transfer the dough to a lightly floured surface and knead lightly until it comes together. Using a plastic wrap, shape into a disc and refrigerate until chilled; 20 minutes and up to 3 days.
Remove from the refrigerator and place on a lightly floured surface. Roll the dough until it is about 12 inches in diameter. Carefully fit into the pie plate or quiche dish.
Prick the dough with a fork, line it with a sheet of foil or parchment paper, and pour in dry beans or pie weights. Carefully place on the hot sheet pan and bake for 8 to 10 minutes. Let cool for a few minutes before carefully removing the foil or parchment and the weights. Let cool while making the filling.

Preheat oven to 325℉. Place cooked quiche crust on a baking tray and set aside.
Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent. Cool slightly and spread across the base of the quiche crust.
Whisk together eggs, cream, dill, salt, pepper in a bowl.
Scatter 2/3 of the salmon across the bottom of the partially baked quiche pastry, folding/twisting pieces rather than laying flat. Top with cheese and spinach, then pour the egg mixture over the top. Finally, top with remaining salmon.
Bake for 40 minutes or until the top is light golden and the center is set and only very slightly jiggly. Rest for 10 minutes before removing from the tin and serving.

Quiche Filling: This recipe will fill a deep dish quiche pan measuring about 9-10 inches and 1.5 to 1.7 inches deep. If using a smaller pan or pie plate, reduce the eggs to 4 in the recipe.
Quiche Crust: If you would like an alternative to the shortbread crust in the recipe, a 9-inch rolled refrigerated pie crust can be used. Simply roll until it fits your quiche pan. Or, you can use a frozen deep dish pie crust. In both cases, you should prebake the crust according to package instructions.
Cream: You can use any cream you prefer here. If you use milk or light cream, the quiche filling will be delicious but will not have the same rich, custardy flavor.
Dill: A perfect pairing with salmon but if it's difficult to find fresh dill, you could substitute fresh chives or even parsley, although the flavor of parsley will not be as distinct as dill.
Salmon: My favorite is cold smoked salmon but hot smoked salmon (it flakes more than cold smoked salmon) is a great substitute.
Cheese: I'm using shredded gruyere but any melting cheese is delicious like Swiss, Mozzarella, or White Cheddar.
Storing Quiche: Wrapped well, the quiche will keep in the refrigerator for 3-4 days. Reheat in a 350 degree F oven for 15 minutes or until warmed through. You can also freeze individual servings. To reheat, thaw (in the refrigerator or microwave) and then warm in the oven to crisp the crust.