Smoked Salmon Quiche recipe

There are certain dishes that instantly elevate a meal from ordinary to extraordinary, and this Smoked Salmon Quiche is the reigning champion of effortless elegance in my home. I’ll never forget the first time I made it. I was hosting a small, slightly fancy spring brunch for a few friends, and I wanted to serve something that felt special without chaining me to the kitchen all morning. The classic brunch fare felt a bit tired, but the idea of a quiche popped into my head. I decided to combine the flavors of my favorite weekend treat—a bagel with lox and cream cheese—into a sophisticated tart. The result was nothing short of magical. The buttery, flaky crust gave way to a rich, silky custard, studded with salty smoked salmon, tangy cream cheese, and bright pops of fresh dill and capers. My friends were floored. They assumed I had spent hours crafting such a complex dish. The truth? It was one of the simplest, most rewarding things I had ever baked. Since that day, this Smoked Salmon Quiche has become my go-to recipe for everything from holiday breakfasts and celebratory brunches to a simple, luxurious weeknight dinner. It’s a taste of luxury that’s surprisingly easy to achieve, a culinary secret weapon that never fails to impress.

The Allure of Smoked Salmon Quiche: A Taste of Luxury

What is it about a smoked salmon quiche that feels so decadent? It’s a masterpiece of balanced flavors and textures, a culinary experience that hits all the right notes. Unlike the rustic, bacon-laden Quiche Lorraine, a Smoked Salmon Quiche is lighter, more refined, and carries an air of sophistication. It evokes images of chic Parisian cafés and elegant brunch spreads.

The magic lies in the classic, time-tested flavor combination. Think of a perfectly assembled bagel with lox: the salty, oily richness of the smoked salmon, the cool, tangy cream cheese, the sharp bite of red onion and capers, and the fresh, aromatic whisper of dill. This recipe takes that entire beloved flavor profile and transforms it into a warm, comforting, and utterly elegant tart. The savory custard acts as the perfect canvas, mellowing and melding the bold flavors into a harmonious whole. Every single bite offers a new discovery: a silky piece of salmon, a creamy pocket of melted cream cheese, a briny burst from a caper, or the fresh zing of dill. It’s a dish that is both deeply satisfying and refreshingly bright.

Deconstructing the Perfect Bite: Your Key Ingredients

A recipe with relatively few ingredients depends entirely on the quality of each component. In this quiche, every element has a crucial role to play in building the final, spectacular flavor profile. Understanding these roles is the first step to mastering the dish.

The Star of the Show: Smoked Salmon

Not all smoked salmon is created equal. For this quiche, you have two primary choices, and your selection will impact the final texture:

• Cold-Smoked Salmon (Lox-Style): This is the most traditional choice and my personal recommendation. The salmon is cured and then smoked at a very low temperature (below 90°F or 32°C), which flavors the fish without actually cooking it. This results in the silky, translucent, and delicate texture you associate with lox. When baked into the quiche, it melts into the custard, infusing every bite with its smoky, salty flavor while retaining a wonderfully tender texture.
• Hot-Smoked Salmon: This salmon is smoked at a higher temperature (around 120-180°F or 50-82°C), which cooks the fish through. It has a firmer, flakier texture, similar to a piece of baked salmon. While you can certainly use it, and it will be delicious, the final texture will be less delicate and more robust.

For the ultimate silky, luxurious quiche, opt for a high-quality cold-smoked salmon.

The Creamy, Tangy Custard Base

The custard is the heart of the quiche, the rich binder that brings everything together. Our version includes a secret weapon for ultimate creaminess and flavor.

• Eggs: Provide the structure. Large, fresh eggs are a must.
• Heavy Cream: This is non-negotiable for a truly rich and decadent quiche. Its high-fat content creates a custard that is smooth, stable, and never watery. While you could use half-and-half, the texture will be less luxurious.
• Cream Cheese: This is the game-changer. Small cubes of cream cheese are dotted throughout the quiche. As it bakes, they melt into creamy, tangy pockets that perfectly mimic the schmear on a bagel. It adds a layer of richness and a subtle tang that beautifully complements the salmon. Use full-fat, block-style cream cheese for the best results, as whipped cream cheese can have a higher water content.
• Dill and Chives: Fresh herbs are essential for cutting through the richness. Fresh dill is the classic partner to salmon, with its unique, slightly anise-like flavor. Fresh chives add a delicate oniony bite. Always use fresh herbs here; dried versions simply don’t have the same vibrant, bright flavor.

The Punctuation Marks: Aromatics and Accents

These ingredients provide the sharp, bright notes needed to balance the dish.

• Red Onion: A small amount of finely chopped red onion provides a pungent, slightly sweet bite. Sautéing it briefly before adding it to the quiche tames its raw sharpness, making it blend seamlessly.
• Capers: These little flower buds, pickled in brine, are tiny explosions of salty, briny, and tangy flavor. They are the perfect counterpoint to the rich salmon and creamy custard. Be sure to drain them well before using.
• The Crust: A crisp, buttery crust is the perfect vessel. A high-quality store-bought, all-butter pie crust is a fantastic time-saver. If you’re feeling ambitious, a homemade pâte brisée is a rewarding endeavor. Whichever you choose, blind baking is mandatory. This pre-baking step ensures your crust stays crisp and flaky, preventing the dreaded “soggy bottom.”

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The Ultimate Smoked Salmon Quiche Recipe

Follow these detailed steps to create a show-stopping quiche that tastes like it came from a gourmet bakery.

Ingredients

• For the Crust:
  • 1 single 9-inch pie crust (refrigerated, frozen, or your favorite homemade recipe)
• For the Filling and Custard:
  • 1 tablespoon butter or olive oil
  • ¼ cup red onion, finely chopped
  • 4 ounces (115g) cold-smoked salmon, torn or roughly chopped into bite-sized pieces
  • 4 ounces (115g) full-fat block cream cheese, cut into small ½-inch cubes and kept cold
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon capers, drained
  • 3 large eggs
  • 1 ¼ cups (300ml) heavy cream
  • ¼ teaspoon freshly ground black pepper
  • Pinch of salt (optional and to taste)

Step-by-Step Instructions

Step 1: Prepare and Blind Bake the Pie Crust

1. Preheat Oven: Arrange an oven rack in the lower third of your oven and preheat it to 400°F (200°C).
2. Prepare Crust: Gently place your pie crust into a 9-inch deep-dish pie plate. Crimp the edges as desired. Use a fork to prick the bottom and sides of the crust multiple times.
3. Chill: Place the prepared crust in the freezer for at least 15 minutes. This helps prevent shrinkage during baking.
4. Blind Bake: Remove the crust from the freezer. Line it with a piece of parchment paper and fill it with pie weights, uncooked rice, or dried beans, ensuring the weights are pushed up against the sides.
5. First Bake: Bake for 15-20 minutes, or until the edges are lightly golden.
6. Second Bake: Carefully lift the parchment paper and weights out of the crust. Return the crust to the oven and bake for an additional 5-8 minutes, until the bottom is dry and has a pale golden color.
7. Cool: Set the fully blind-baked crust aside on a wire rack. Reduce the oven temperature to 350°F (175°C).

Step 2: Prepare the Filling Components

1. Sauté Onion: In a small skillet, melt the butter or heat the olive oil over medium heat. Add the finely chopped red onion and cook, stirring occasionally, until it has softened, about 3-4 minutes. You don’t want it to brown, just to lose its raw bite. Remove from heat and set aside.
2. Prep Ingredients: Make sure your salmon is torn into manageable pieces, your cream cheese is cubed, your herbs are chopped, and your capers are drained. Having everything ready makes assembly a breeze.

Step 3: Create the Silky Custard

1. Whisk Eggs and Cream: In a medium-sized bowl, whisk the 3 large eggs until they are uniform. Pour in the heavy cream and black pepper and whisk gently until just combined.
2. Taste for Salt: This is a crucial step. Smoked salmon and capers are very salty. Taste the custard mixture before adding any salt. You will likely find it needs very little, if any. If you do add salt, use just a tiny pinch.

Step 4: Assemble and Bake Your Quiche

1. Layer the Ingredients: Begin by scattering the sautéed red onion evenly over the bottom of your blind-baked crust.
2. Add the Stars: Distribute the pieces of smoked salmon and the cubes of cold cream cheese evenly over the onion.
3. Sprinkle the Accents: Scatter the chopped dill, chives, and drained capers over the salmon and cream cheese. An even distribution ensures a balanced flavor in every slice.
4. Pour the Custard: Slowly and carefully pour the egg and cream mixture over the filling. Pour gently to avoid displacing the ingredients too much.
5. Bake: Place the assembled quiche on a baking sheet to catch any potential drips. Bake in the preheated 350°F (175°C) oven for 35-45 minutes.
6. Check for Doneness: The quiche is ready when the edges are set and lightly puffed, and the center still has a slight wobble or jiggle when you gently shake the pan. It should look like set Jell-O in the middle, not liquid. An inserted knife about 1 inch from the center should come out clean.
7. Crucial Rest: Remove the quiche from the oven and place it on a wire rack to cool for at least 20-30 minutes before slicing. This resting period is essential for the custard to finish setting up, guaranteeing clean, perfect slices.

Nutrition Facts

• Servings: 6-8 slices
• Calories per serving: Approximately 400-480 kcal (This is an estimate and will vary based on the crust and exact ingredients used.)

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 55 minutes (including blind baking)
• Resting Time: 20 minutes
• Total Time: 1 hour 35 minutes

How to Serve Your Smoked Salmon Quiche

This elegant quiche can be served warm or at room temperature, making it incredibly versatile.

• For an Elegant Brunch Spread:
  • Serve warm slices as the centerpiece of your table.
  • Pair with a simple arugula salad dressed with a lemon-dijon vinaigrette. The peppery greens and sharp dressing are a perfect foil to the rich quiche.
  • Offer a side of roasted or steamed asparagus with a squeeze of lemon.
  • For drinks, chilled prosecco, mimosas, or a crisp Sauvignon Blanc are ideal pairings.
• For a Sophisticated Lunch:
  • A slice served at room temperature is perfect for a ladies’ lunch or a simple afternoon meal.
  • Accompany it with a light and creamy soup, such as potato leek or chilled cucumber soup (vichyssoise).
  • A side of fresh fruit, especially melon or grapes, provides a lovely sweet contrast.
• As an Appetizer for a Party:
  • Let the quiche cool completely, then cut it into small, bite-sized squares or wedges.
  • Arrange them on a platter and garnish each piece with a tiny sprig of fresh dill.
  • They are a perfect, easy-to-eat finger food for cocktail parties or holiday gatherings.

5 Expert Tips for Flawless Quiche

1. Keep the Cream Cheese Cold: Unlike recipes where you want softened cream cheese, keeping it cold and cubed here is key. This prevents it from melting completely into the custard. Instead, it creates distinct, delicious pockets of creamy tanginess in the finished product.
2. Don’t Drown the Filling: When pouring your custard, fill the crust until the liquid is just below the top edge. If you have leftover custard, don’t overfill the pie. It’s better to have a slightly less-full quiche that doesn’t spill over and burn in your oven. You can bake any leftover custard in a small greased ramekin for a “chef’s treat.”
3. Achieve the Perfect Jiggle: Over-baking is the enemy of a silky custard. It leads to a rubbery, spongy texture. Bake your quiche until the outer two-thirds are set, but the very center (a circle about 2-3 inches wide) still wobbles when gently nudged. The residual heat will cook it to perfection as it rests.
4. Taste Your Custard for Salt: This tip is worth repeating because it’s so important. Between the cured salmon, briny capers, and potentially salty cream cheese, there is already a lot of salt in the filling. Always taste your liquid custard mixture before you even think about adding salt. You’ll likely need far less than you think, if any at all.
5. Garnish for a Final Flourish: To take your presentation to the next level, garnish the finished quiche just before serving. A dollop of crème fraîche or sour cream on each slice, a sprinkle of extra fresh dill, and a few more capers can make it look even more professional and add another layer of flavor and texture.

Frequently Asked Questions (FAQ)

1. Can I make this Smoked Salmon Quiche crustless?
Absolutely! This recipe works beautifully without a crust for a fantastic gluten-free and low-carb option. Simply grease your 9-inch pie plate very generously with butter. Layer the onions, salmon, cream cheese, herbs, and capers directly in the dish, then pour the custard over the top. Bake as directed, perhaps starting to check for doneness 5-10 minutes earlier, as it may cook slightly faster without the crust insulating it.

2. How do I make this quiche ahead of time?
This quiche is perfect for making ahead. You can bake it completely, let it cool, then cover it tightly and refrigerate it for up to 3 days. You can serve it chilled, let it come to room temperature on the counter for about 30 minutes, or reheat it. To reheat, place the whole quiche or individual slices on a baking sheet in a 325°F (165°C) oven for about 15-20 minutes, until just warmed through. This method preserves the texture of the custard and crust far better than a microwave.

3. My cream cheese was lumpy in the custard. What did I do wrong?
This recipe is designed for the cream cheese to be in distinct cubes, creating melted pockets. However, if you wanted to incorporate it into the custard for an all-over tangy flavor, you would need to use very well-softened cream cheese. You would whisk the softened cream cheese with the eggs first until smooth before adding the heavy cream. For this specific recipe’s method, using cold cubes is the correct technique.

4. What other herbs or cheeses could I use?
While dill is the classic partner, you could certainly experiment. Fresh tarragon, with its light anise flavor, would be lovely. For cheese, you could add a little grated Gruyère or Swiss cheese to the custard for extra nuttiness. A soft, tangy goat cheese could also be used in place of the cream cheese for a different but equally delicious flavor profile.

5. Can I use leftover cooked salmon instead of smoked salmon?
Yes, you can. If you have leftover baked or pan-seared salmon, you can flake it and use it in place of the smoked salmon. It will result in a different flavor profile—less salty and smoky, and more like a classic baked salmon dish. If you go this route, you will definitely need to taste and adjust the salt in your custard, as you’ll be missing the saltiness from the cured fish.

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