Prepare pie dough recipe and chill one disc in the fridge overnight.
Blind-bake shell: Place pie dough onto a floured surface and roll into a 12-inch round. Transfer into a 9-inch pie plate. Crimp edges, then prick surface all over with a fork. Transfer to refrigerator and chill for 30 minutes.
Preheat oven to 400°F with the rack in the middle position.
Line pie shell with foil, fitting it tight against the shell. Add pie weights, or about 2 cups of dry beans or rice, and bake for 15 minutes. Remove foil and weights and bake for an additional 5 minutes. Transfer pie plate to a wire rack to cool. Reduce oven temperature to 375°F.
Prepare the quiche filling: In a medium-sized bowl, whisk together eggs, cream, milk, salt, pepper and dill. Set aside.
Melt butter in a medium-sized skillet on medium heat. Add leeks and cook until soft. Add asparagus and lemon juice tossing in the pan to cook for no more than 1 minute.
Assemble the quiche: Remove vegetables from heat and immediately transfer into pie crust, spreading it out in an even layer. Add smoked salmon laying strip out evenly over the vegetable mix. Add the grated Gruyère in the same manner. Whisk then slowly pour the egg mixture into the shell.
Bake the quiche: Place the pie plate onto a parchment-lined baking sheet and transfer to the oven. Bake for 35 minutes, or until golden brown in colour and a knife inserted one-inch from the crust comes away clean. The quiche should be almost firm when jiggled. Remove quiche from oven and cool for 10 - 15 minutes. Cut into wedges and serve with tossed or fresh fruit salad.
Smoked Salmon Quiche
Ingredients
1 disc pie dough
6 extra-large eggs, room temperature
1 cup 35% cream
½ cup whole milk
pinch kosher salt
pinch black pepper
8 sliced smoked salmon, sliced into ¼-inch pieces
1 small bunch asparagus, chopped
1 leek, rinsed and sliced
1 tablespoon butter
juice ½ lemon
1 cup Gruyère cheese, grated
1 tablespoon chopped fresh dill
Directions
Prepare pie dough recipe and chill one disc in the fridge overnight.
Blind-bake shell: Place pie dough onto a floured surface and roll into a 12-inch round. Transfer into a 9-inch pie plate. Crimp edges, then prick surface all over with a fork. Transfer to refrigerator and chill for 30 minutes.
Preheat oven to 400°F with the rack in the middle position.
Line pie shell with foil, fitting it tight against the shell. Add pie weights, or about 2 cups of dry beans or rice, and bake for 15 minutes. Remove foil and weights and bake for an additional 5 minutes. Transfer pie plate to a wire rack to cool. Reduce oven temperature to 375°F.
Prepare the quiche filling: In a medium-sized bowl, whisk together eggs, cream, milk, salt, pepper and dill. Set aside.
Melt butter in a medium-sized skillet on medium heat. Add leeks and cook until soft. Add asparagus and lemon juice tossing in the pan to cook for no more than 1 minute.
Assemble the quiche: Remove vegetables from heat and immediately transfer into pie crust, spreading it out in an even layer. Add smoked salmon laying strip out evenly over the vegetable mix. Add the grated Gruyère in the same manner. Whisk then slowly pour the egg mixture into the shell.
Bake the quiche: Place the pie plate onto a parchment-lined baking sheet and transfer to the oven. Bake for 35 minutes, or until golden brown in colour and a knife inserted one-inch from the crust comes away clean. The quiche should be almost firm when jiggled. Remove quiche from oven and cool for 10 - 15 minutes. Cut into wedges and serve with tossed or fresh fruit salad.
Smoked Salmon Quiche
5 / 5. 1
A flaky pastry crust filled with smoked salmon, asparagus and leeks, Gruyère and an eggy custard with fresh dill…
Our SMOKED SALMON QUICHE may very well be the perfect anytime meal idea!
During the introduction in the VIDEO we created for this SMOKED SALMON QUICHE recipe, we share how much we love homemade quiche. Why? Well, in our humble opinion, quiche is one of those savoury dishes that always works. First, it’s surprisingly easy to make — more about that down below. Second, it can be served for breakfast, brunch, lunch or dinner and needs few accompaniments, just a fresh FRUIT SALAD or favourite EVERYDAY GREEN SALAD. And our final reason to love it so is taste. A flaky pastry crust filled with cheesy, eggy custard, boosted by our flavour enhancers, is so delicious.
Before we list a few tips and tricks on how to make homemade quiche like a pro, here’s a preview of why this guide about how to make homemade quiche from scratch works. We’ll show you:
How to make a tender, flaky pie crust, or in this case, a quiche crust.
The importance of blind-baking the crust and how to do it perfectly.
Creating a balanced custard filling using fresh eggs, 35% cream, AKA heavy or whipping cream, and whole milk.
Picking a favourite cheese and other various ingredients for the filling to enhance both flavour and texture.
The complete step-by-step process on how to assemble a quiche.
Here’s then is our take on making a delicious SMOKED SALMON QUICHE:
INGREDIENTS
As with all our food posts, we begin with an image of the ingredients needed to make the recipe. Perusing this photo, we’re hoping you get a sense that this quiche recipe won’t be complicated. You’ll need a disc of pie dough and then the essentials: cream, milk, eggs and a favourite cheese. Beyond that, the rest of the ingredients relate to the type of quiche we’re making, in this case, smoked salmon with leeks, some fresh asparagus, lemon juice, butter, fresh dill and seasoning. Worth mentioning, I often determine the filling for my quiche based on what I have on hand.
PIE OR QUICHE DOUGH
To make quiche with homemade crust, you’ll need to craft this PIE DOUGH RECIPE. Good news, our recipe yields two discs of dough, but this recipe only calls for one. So either make a second quiche if you’re serving a crowd, or freeze the extra disc of dough and use another time. Putting that frozen dough to good use is easy. Transfer the disc to the fridge overnight to defrost or place it out on the counter for four hours to thaw. Pro tip: Keep discs of dough in the freezer at all times. You’ll be able to make quiche or one of our famous HOMEMADE PIE RECIPES at a moment’s notice.
Something else worth mentioning about the pie dough, which we refer to as a quiche dough in this application, is about variations. If you have a tried-and-true homemade dough recipe that you’d rather use, by all means do so. Whether it’s a butter and shortening dough or one made with lard, you’ll have similar results. I simply like an all-butter dough as I find it adds a pleasing buttery richness to the flavour profile. That said, we know some will ask, “Can I use a store-bought pie shell?” You bet, but don’t blind bake it. Simply add the filling, smoked salmon, cheese and custard, then bake.
LEEK AND ASPARAGUS
During the testing of this recipe, we knew we had options on what we could pair with the smoked salmon. Similar to a QUICHE LORRAINE with double-smoked bacon, ham or lardons and sautéed with sweet white onion, we thought cooking leeks, shallots or garlic in butter might be a lovely base. We ended up going with leeks and thoroughly enjoyed the subtle sweetness they add to the flavour. Additionally, we then added fresh asparagus flashed in the pan for only a minute before adding lemon juice and a bit of kosher salt and black pepper. Though we swear by the asparagus-leek combination, feel free to make this recipe your own by using other vegetables. Bell peppers and baby spinach will work with the leeks as well.
SMOKED SALMON
The decision to make an easy quiche recipe using smoked salmon evolved from our success using it in this SMOKED SALMON PASTA recipe. For this quiche recipe, we suggest perhaps splurging and picking up a premium smoked salmon available from a speciality food shop or fishmonger. Ours is a double-smoked salmon, but a hot-smoked salmon, gravlax or cured smoked salmon will work too. To prepare the salmon, simply cut it into small, thin strips.
THE EGG CUSTARD
One of the hallmarks of the savoury French tart we know as quiche is the egg custard. Though you can whisk eggs together with either milk or cream, we discovered that using both creates a rich flavouring and a creamy texture. For best results, have your eggs at room temperature before beginning the recipe, then make sure to mix them thoroughly with the dairy products.
We also suggest adding a fresh herb to it before you pour the egg mixture into the filled tart shell. Though we used dill for this SMOKED SALMON QUICHE recipe, chives, parsley and tarragon will also work well.
STEPS TO MAKING A QUICHE
We’ve listed the complete instructions for this recipe down at the bottom of this post, but we also wanted to include photos as a step-by-step guide.
BLIND BAKE THE CRUST
The first step is to blind bake the crust. Roll the dough out on a flour surface, transfer to a 9-inch pie dish or tart pan, then shape to fit the dish. Dock the dough with a fork and refrigerate. Final step is to add a square of foil to the shell, which then gets weighed down using pie weights — dry rice or beans will also work. After baking as directed, remove the weights and foil, leaving the shell to cool while you sauté the veggies and assemble the filling.
SAUTÉ THE FILLING
Cooking the filling for this quiche is a quick and easy step. We suggest using a non-stick skillet to sauté the leeks in a bit of butter before adding the asparagus, lemon juice and seasoning. The trick here is to cook the asparagus for no more than a minute. It’ll continue to soften when the entire quiche bakes.
Once the veggies are cooked, spill them into the shell, spreading the mixture out in an even layer.
ADD THE SMOKED SALMON
Laying the strips or slices of smoked salmon onto the sautéed veggies involves two considerations. First, some of the strips of salmon will cling together since smoked salmon is sliced thinly. For best results, pull the strips apart before laying them onto the filling. The second consideration is to lay the salmon out in an even layer. This will ensure each wedge of quiche has an ample quantity of salmon.
ADD THE GRATED GRUYÈRE
There are many cheese options for this pescatarian quiche recipe. We selected Gruyère for both its nutty flavour and the way it melts into the egg custard. Other cheeses to consider are goat’s cheese, feta cheese, Swiss cheese, cream cheese and cheddar cheese. Similar to the smoked salmon, make sure to distribute the cheese evenly across the surface of the quiche.
POUR IN THE CUSTARD
Last step in the assembly of this SMOKED SALMON QUICHE is to add the custard. Give the egg mixture a quick whisk and add it slowly, giving it a chance to fully envelop all of the delicious ingredients already in the shell. Once added, transfer the quiche onto a parchment-lined baking tray.
BAKE
Our recipe calls for a 35-minute bake time. The goal is to have the quiche puff up and the centre spongy when touched, but not jiggly. The top of the quiche will be a rich golden colour. If baking in a convection oven, reduce the cook time by 5 minutes. Just look for our doneness signs to be sure.
COOL
Give your cooked quiche at least 10, preferably 15 minutes to cool before cutting and serving. This will give the custard and filling a chance to set, which in turn allows for perfect wedges to lift up from the dish — no sloppy quiche slices here! Also, cooling the quiche gives you time to prepare a favourite salad to accompany the meal.
SERVE
Again, whether you’re enjoying this SMOKED SALMON QUICHE for breakfast, brunch, lunch or dinner, keep it simple. We think this SIMPLE SALAD, our HEALTHY FRUIT SALAD, a HEALTHY SLAW RECIPE or our EVERYDAY SALAD always pair perfectly. If you need even more salad ideas, go HERE to see a round-up of our best salad recipes.
If you have leftovers, store wedges in an airtight container. You can warm it the next day. Trust us, it’ll still taste amazing!
PIN IT!
Before you head off to prepare this must-make recipe, a reminder to save it for future reference. Click that BOOKMARK tab at the top of your browser and also PIN it to one of your PINTEREST boards for easy access. Good idea to also forward it to friends; everyone loves a good anytime quiche recipe, no?
This SMOKED SALMON QUICHE is really meant to be savoured. Make it now!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
1 disc pie dough
6 extra-large eggs, room temperature
1 cup 35% cream
½ cup whole milk
pinch kosher salt
pinch black pepper
8 sliced smoked salmon, sliced into ¼-inch pieces
1 small bunch asparagus, chopped
1 leek, rinsed and sliced
1 tablespoon butter
juice ½ lemon
1 cup Gruyère cheese, grated
1 tablespoon chopped fresh dill
Directions
Prepare pie dough recipe and chill one disc in the fridge overnight.
Blind-bake shell: Place pie dough onto a floured surface and roll into a 12-inch round. Transfer into a 9-inch pie plate. Crimp edges, then prick surface all over with a fork. Transfer to refrigerator and chill for 30 minutes.
Preheat oven to 400°F with the rack in the middle position.
Line pie shell with foil, fitting it tight against the shell. Add pie weights, or about 2 cups of dry beans or rice, and bake for 15 minutes. Remove foil and weights and bake for an additional 5 minutes. Transfer pie plate to a wire rack to cool. Reduce oven temperature to 375°F.
Prepare the quiche filling: In a medium-sized bowl, whisk together eggs, cream, milk, salt, pepper and dill. Set aside.
Melt butter in a medium-sized skillet on medium heat. Add leeks and cook until soft. Add asparagus and lemon juice tossing in the pan to cook for no more than 1 minute.
Assemble the quiche: Remove vegetables from heat and immediately transfer into pie crust, spreading it out in an even layer. Add smoked salmon laying strip out evenly over the vegetable mix. Add the grated Gruyère in the same manner. Whisk then slowly pour the egg mixture into the shell.
Bake the quiche: Place the pie plate onto a parchment-lined baking sheet and transfer to the oven. Bake for 35 minutes, or until golden brown in colour and a knife inserted one-inch from the crust comes away clean. The quiche should be almost firm when jiggled. Remove quiche from oven and cool for 10 - 15 minutes. Cut into wedges and serve with tossed or fresh fruit salad.
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