Elevate your Sunday brunch menu with this Smoked Salmon Quiche. With all of the flavors of a favorite breakfast classic – bagels, cream cheese, and salmon – it pairs perfectly with your favorite Mimosa recipe.
How do you enjoy your quiche?
Quiche is one of my favorite all-in-one meals. It has carbs in the flaky pastry crust, protein from the eggs and milk, and can be loaded with any number of add-ins (like veggies and meat). It can be enjoyed hot, room temperature, or cold. Frankly, you could even eat it on-the-go because it holds together quite nicely!
With all its versatility, I keep a majority of my quiche consumption for a weekend morning. It’s just such a lovely Sunday brunch dish!
A Brunch Quiche inspired by a classic breakfast favorite!
For this Smoked Salmon Quiche, I got inspiration from a popular brunch treat: bagels and smoked salmon. Those on the East Coast might be more familiar with bagels and lox, which differs only slightly. Lox is not technically smoked salmon because it’s not smoked! Instead, lox is cured to “cook” the fish instead of smoking.
Now back to the quiche! I start with a store-bought pie crust. You could certainly make your own, but I think a lot of store-bought crusts are good quality and that certainly saves you time. I roll it, fit it into the pan, and bake it for 10 minutes. The process is called blind baking or parbaking, and it ensures that the crust doesn’t get soggy once the egg mixture is added.
As the crust bakes, I sauté a shallot in olive oil, and then flake the salmon into bite-sized pieces. I add the shallot, salmon, pieces of cream cheese, and fresh dill to the parbaked pie shell, and then pour a mixture of eggs and half & half over the top.
This recipe calls for three eggs, which might not seem like much for a whole quiche. However, a ratio of 1 egg to ½ cup liquid makes for a really creamy, fluffy interior. In this case, I used three eggs and 1½ cups half & half.
Dill is a natural accompaniment for salmon, so I added chopped dill to the quiche filling, and also garnished it with dill on top.
Treat yourself to this smoked salmon quiche!
A silky and custardy egg filling, bits of smoked salmon and cream cheese in every bite, a bite of freshness from the dill, a flaky pastry crust; this quiche is a delight for brunch lovers. Serve this Smoked Salmon Quiche with a simple green salad, and your favorite mimosa, and enjoy it for brunch, lunch, or a light dinner.
Ingredients
- 1 (9-inch) store-bought pie crust (thawed if frozen)
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 4 oz cream cheese
- 3 oz smoked salmon
- 3 eggs
- 1½ cups half & half
- ¾ tsp kosher salt
- 1 tbsp chopped fresh dill, plus more for garnish
Instructions
- Preheat oven to 375°F. Unroll the pie crust and place in a 9-inch pie dish. Roll any pie crust that is hanging off the edge of the pie plate underneath to create a rope along the edges of the pie. Crimp the edges as desired, either with a fork or your fingers.
- Place a piece of parchment paper on the bottom of the pie crust and fill with pie weights (dried beans work, too!). Bake the crust for 10 minutes in the preheated oven.
- Meanwhile, heat the olive oil in a small sauté pan over medium heat. Add the shallot and cook, stirring occasionally, for 3–4 minutes, or until the shallot is translucent. Allow the cool.
- Break the cream cheese into small chunks (about ½ inch). Flake the smoked salmon gently into bite-sized pieces using your fingers or a knife.
- In a medium bowl, whisk together the eggs, half & half, and salt.
- Scatter the cooked shallot over the par-baked crust. Top with the small pieces of cream cheese, the smoked salmon, and the chopped fresh dill. Pour the egg mixture over the top.
- Bake on the middle rack in the preheated oven until the quiche is beginning to turn light brown in spots, about 45–50 minutes. Let cool for 10 minutes before serving, or cool completely and serve at room temperature.
Notes
Home Chef Tip: Don’t skip the first step—baking the crust for 10 minutes! It’s a technique called blind baking, and it’ll ensure that the crust doesn’t get soggy once you add the egg mixture.
We hope you enjoy this Smoked Salmon Quiche recipe from SoFabFood Home Chef, Kate from Gift of Hospitality, as much as we do. If you love this indulgent recipe, you can find more like it by visiting our Brunch Section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!
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