This smoked salmon quiche is super simple to make, as it uses shop-bought puff pastry. No pie crust to prepare from scratch and the filling is whipped up in less than 10 minutes. Easy, and the best thing about quiche is that there is always an occasion to eat it. One slice - fresh out of the oven, the next one with a side salad, another in front of the TV at dinner, and then the leftovers the next morning.
About the recipe
You might have guessed?! I love quiche. This is a recipe that I have inherited from my late Mother. It was one of the staple dishes that she would always make when the whole family was together.
Quiche is always an elegant brunch or lunch option. Adding smoked salmon makes this dish even more classy. However, this recipe is super easy and effortless.
How to make Smoked Salmon Quiche
- roll of ready-made puff pastry
- olive oil
- medium-sized eggs, at room temperature
- heavy cream (or creme fraiche if you are in Europe).
- smoked salmon - can be substituted with hot smoked salmon
- black pepper
- fresh dill (can be substituted with dried dill or just omitted.)
- Preheat oven to 180°C /356°F
- Greave your baking form with some olive oil. Then unfold the puff pastry and gently press it into your dish, so it also covers the edges. The excess puff pastry can be cut away with some scissors.
- Slice the leeks into rings. Heat the remaining olive oil in a pan and fry the leeks until they begin to brown. Set aside to cool.
- In a medium mixing bowl, break the eggs and whisk until they are combined. Mix in the creme fraiche.
- Cut the smoked salmon into bite-sized pieces. At into the egg mixture with the leeks and stir.
- Season the mixture with nutmeg, pepper, and salt. (Be careful with the salt as smoked salmon is naturally salty). Stir in the dill.
- Pour or spread the mixture into your pie dish. Place in the oven and bake for approximately 35 minutes.
- The quiche can be served hot or cold with a side salad.
- Instead of puff pastry, you can also use short-crust pastry instead.
- It is also popular to first bake the quiche base blind - by adding some baking beans. I have never found it necessary though.
- For a lighter version of this quiche, you can substitute the creme fraiche or heavy cream with sour cream instead.
- To make a crustless quiche, omit the puff pastry. Grease your pie dish with oil or butter and add the quiche filling.
- Substitute the smoked salmon with hot smoked salmon, or cooked salmon.
- You can also add extra vegetables such as spinach or cherry tomatoes to the mixture.
- Add a little cheese to the quiche such as gruyere cheese, tangy goat's cheese, or Monterey jack cheese.
What to serve with smoked salmon quiche?
Smoked Salmon goes well with a side salad. May it be a hearty German potato salad or a light green salad. I also like to serve it with a slice of Zwiebelkuchen on the side.
You can store leftover salmon quiche in the fridge for up to 4 days. You can eat it cold, or if you want you can reheat it in the oven or microwave.
You can also freeze the quiche. The best way to freeze it is to parfreeze it in the tin, so it holds its structure. Then remove it from the freezer, and slice it into portions. Place in freezer bags.
You can defrost the quiche in the oven, or at room temperature.
Smoked Salmon Quiche
- 1 pack puff pastry shop bought
- 1 leek about 250 g / 9 oz
- 2 tablespoon olive oil
- 4 eggs medium size, at room temperature
- 200 g creme fraiche 7 oz, ¾ Cups - can be replaced with heavy cream
- 200 g smoked salmon 7 oz
- black pepper
- 2 tablespoon dill fresh dill or 1 teaspoon dried dill. This is otional, as I often make it withtout dill and it still tastes delicious.
- 1 tablespoon olive oil for greasing the pan
- Preheat oven to 180°C /356°F.
- Greave your baking form with some olive oil. Then unfold the puff pastry and gently press it into your dish, so it also covers the edges. The excess puff pastry dough can be cut away with some scissors.1 tablespoon olive oil
- Slice the leeks into rings. Heat the remaining olive oil in a pan and fry the leeks until they begin to brown. Set aside to cool.1 leek
- In a large mixing bowl, break the eggs and whisk until they are combined. Mix in the creme fraiche/heavy cream4 eggs, 200 g creme fraiche
- Cut the smoked salmon into bite-sized pieces. Add in the egg mixture with the leeks and stir.200 g smoked salmon
- Season the mixture with nutmeg, pepper, and salt. (Although be careful with the salt as smoked salmon is naturally salty). Stir in the dill.nutmeg, salt, 2 tablespoon dill, black pepper
- Pour or spread the mixture into your dish. Place in the oven and bake for approximately 35 minutes.
- The quiche can be served hot or cold with side salad.