Original Post: https://www.sweetandsavorybyshinee.com/smoked-salmon-quiche/
Smoked Salmon Quiche
Servings: 6 servings
Calories: 293kcal
This smoked salmon quiche is easy to make with just 7 ingredients. It's a brunch, light lunch, or dinner recipe that feels fancy for a crowd but is surprisingly simple to make. A creamy egg filling is studded with smoked salmon, fresh asparagus, dill, and plenty of cheddar cheese, it's sure to be show-stopping dish.
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Ingredients
- 1 pie crust Note 1
- 4 oz (120 g) asparagus Note 2
- 2 large eggs
- 2/3 cup (160 ml) heavy cream or half-and-half Note 3
- 1 teaspoon fresh or dried dill
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 oz (115 g) hot-smoked salmon Note 4
- 1/3 cup (40 g) grated cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C).
To prepare the pie curst
- Roll the chilled pie dough into a 10-inch circle on a floured surface.
- Place the dough on a 9-inch tart pan, cut the excess dough, and pierce with a fork everywhere.
- Place aluminum foil over the pie crust and pour pie weight (I use raw beans or rice instead of pie weight.)
- Blind bake for 15 minutes, then remove the foil with beans and bake for another 10-15 minutes, until the surface is slightly brown.
To prepare the filling
- Meanwhile, wash the asparagus and cut 1-2 inches off the end.
- Blanch them in boiling water for 3 minutes, then immediately transfer them into a bowl of ice water.
- Cut into 2-inch pieces.
- Flake the smoked salmon with a fork.
- In a medium bowl, whisk together eggs, heavy cream, dill, salt and pepper until smooth.
To assemble the quiche
- Sprinkle flaked salmon, asparagus, and cheese evenly on the bottom of the pie crust.
- Pour the egg mixture over the filling.
- Bake for 35-40 minutes, or until just set. Let it rest for 10 minutes before serving.
Notes
Note 1: I strongly recommend preparing the pie crust a day or two in advance, because it needs 2 hours of chilling. I keep all-butter pie crust in my freezer at all times. You can use store-bought pie crust, if necessary.
Note 2: If you don't like, or don't have asparagus, you can substitute broccoli for it. While you surely can omit the greens altogether, I highly recommend it for a pop of color and nutrition.
Note 3: For rich flavors, I recommend heavy cream or at least half-and-half. Using just milk will produce a slightly runnier texture.
Note 4: So, there are 2 types of smoked salmon: cold-smoked and hot-smoked. For my smoked salmon quiche, I recommend hot-smoked salmon over cold-smoked. Hot-smoked salmon is the one pictured above, and it flakes nicely. Cold-smoked salmon can be used as well, but since it doesn't really flake, make sure to cut it into smaller pieces.
Freezing Instructions: Quiche freezes well. To freeze, simply bake and cool completely. Wrap it tightly with plastic wrap and then foil. Freeze for up to 3 months. To thaw, place it in the fridge overnight. To warm it up, bake it at 350°F for 15-20 minutes, or until warmed through.
Storage: Wrap the cooled quiche with plastic wrap, and store it in the fridge for up to 3 days.
Nutrition
Servings: 1 serving
Calories: 293kcal
Carbohydrates: 15g
Protein: 10g
Fat: 21g
Sugar: 1g
Sodium: 431mg
