This Smoked Salmon quiche has it all: flaky, buttery puff pastry, cradling silky eggs, smoked salmon, and fresh dill. This brunch recipe is on your table in under an hour with zero stress.
This is not a traditional labour-intensive quiche that requires rolling pastry and blind-baking crusts. We're talking store-bought puff pastry (yes, really!) and a filling that comes together faster than your morning coffee brews.
The best part yet - one quiche equals four delicious meals. Slice it warm from the oven for an indulgent brunch or breakfast. Pair it with crisp greens for a sophisticated lunch. Grab a wedge straight from the fridge for dinner (we won't judge). Then wake up to the best breakfast leftovers you've ever had.
This recipe brings back cherished memories of my late mother. Every time I visited from the UK, she'd prepare this quiche - one of her true signature dishes. My siblings and I couldn't get enough of it.
How to make Smoked Salmon Quiche
For the detailed instructions and exact measurements, please jump to the printable recipe card
Ingredients you'll need:
- For the base: store bought-puff pastry. You can also use short-crust pastry but puff pastry was what my mum used.
- For the creamy custard filling: eggs, heavy cream, smoked salmon and caramelised leaks
- Flavourings: fresh dill, and a hint of nutmeg
3 Steps to the Best Quiche
Step 1: Prep the Base Preheat oven to 180°C/356°F. Grease your baking dish and press in the puff pastry. Prick the bottom a few times with a fork to allow even baking.
Step 2: Make the Filling Slice and fry the leek in olive oil until lightly browned, then set aside to cool. Whisk eggs and creme in a bowl. Add bite-sized smoked salmon pieces and the cooled leeks. Season with salt, pepper, nutmeg, and dill.
Step 3: Bake and Serve Pour the mixture into the pastry-lined dish and bake for 35 minutes. Serve hot or cold with a side salad.
Recipe Variations & Tips
Pastry Options:
- Alternative crust: Use shortcrust pastry instead of puff pastry for a more traditional base.
- Blind baking: Some bakers pre-bake the crust with baking beans, but I've never found this necessary.
- Go crustless: Skip the pastry entirely - just grease your dish and pour in the filling.
Lighter & Different Flavors:
- Reduce calories: Replace crème fraîche or heavy cream with sour cream for a lighter version.
- Make it richr: replace the heavy cream with cream cheese
- Salmon variations: Try hot smoked salmon or regular cooked salmon instead.
- Add vegetables: Fold in spinach or cherry tomatoes for extra nutrition and color.
- Cheese boost: Elevate the flavor with Gruyère, tangy goat cheese, mozarella or Monterey Jack.
What to serve with smoked salmon quiche?
Smoked salmon quiche pairs beautifully with a side salad - whether it's a hearty potato salad or a creamy cucumber salad. I also like to serve it with a slice of Zwiebelkuchen on the side.
Make Ahead:
Proofread version:
You can prepare this recipe the day before. Complete all the steps but stop before you place it in the oven, as it tastes best the day it is baked.
Storage Instructions
You can store the leftover creamy salmon quiche in the fridge for up to 4 days. Enjoy it cold straight from the fridge, or reheat it in the oven or microwave if you prefer it warm.
Freezing Instructions
You can also freeze the quiche for longer storage. The best method is to par-freeze it in the tin first so it holds its structure. Then remove it from the tin and slice it into individual portions before placing in freezer bags.
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Smoked Salmon Quiche
Equipment
- 1 quiche baking dish 10 inches / 26 cm
Ingredients
- 1 tablespoon olive oil for greasing the pan
- 1 pack puff pastry shop bought
- 2 leek about 450 g/ 1 lb
- 2 tablespoon olive oil for frying the leeks
- 5 eggs medium size, at room temperature
- 1 cups (250 g) heavy cream 1 cup, can be replaced with crem fraiche
- 7 oz (200 g) smoked salmon 7 oz
- nutmeg
- salt
- black pepper
- 2 tablespoon fresh dill fresh dill or 1 teaspoon dried dill. This is otional, as I often make it withtout dill and it still tastes delicious.
Instructions
- Preheat oven to 180°C /356°F.
- Grease your baking dish with 1 tablespoon olive oil. Unfold the puff pastry and gently press it into your dish, covering the edges. Trim excess pastry with scissors. Prick the base of the quiche with a fork, which will allow it to cook evenly.1 tablespoon olive oil, 1 pack puff pastry
- Slice the leeks into rings. Heat the remaining olive oil in a pan and fry the leeks on a low to medium until they begin to brown. (about 10 minutes) Set aside to cool.2 leek, 2 tablespoon olive oil
- In a large mixing bowl, break the eggs and whisk until combined. Mix in the crème fraîche/heavy cream.5 eggs, 1 cups heavy cream
- Cut the smoked salmon into bite-sized pieces. Add to the egg mixture along with the cooled leeks and stir.7 oz smoked salmon
- Season the mixture with nutmeg, pepper, and salt (be careful with salt as smoked salmon is naturally salty). Stir in the dill.nutmeg, salt, 2 tablespoon fresh dill, black pepper
- Pour the mixture into your prepared dish. Place in the oven and bake for approximately 35-40 minutes.
- The quiche can be served hot or cold with side salad.
Kirsten Craze says
I love it. I added capers, seasoned feta, grated tasty and Parmesan cheese. It’s amazing. Can you freeze it? Kirsten
Marita Sinden says
Thank you Kirsten! Glad you manage to make the recipe your own. Yes of course you can freeze it, but I would crisp it up again in the oven before serving. Puff pastry does get quite soggy when defrosted.
Best Wishes Marita
camilla allison says
your recipes look delicious. cannot wait to bake/cook them!
Marita says
Thank you Camilla, don't forget to let me know if you liked it.
Marita