baking

Smoked Salmon Quiche

Pam 2026
Smoked Salmon Quiche

Ingredients

Ingredients

For the Crust:

  • 1 (9-inch) pie crust, store-bought or homemade
  • Pie weights or dried beans

For the Filling:

  • 4 oz (115g) smoked salmon, chopped
  • 4 oz (115g) goat cheese or cream cheese, crumbled
  • 2 tablespoons fresh dill, chopped
  • 4 large eggs
  • 1½ cups (360ml) heavy cream
  • ½ cup (120ml) whole milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg (optional)

For Garnish:

  • Fresh dill sprigs
  • Lemon wedges

Smoked Salmon Quiche is an elegant, creamy dish that’s perfect for brunch, Mother’s Day, or any special gathering. A flaky, buttery crust holds a silky custard filling with smoked salmon, fresh dill, and creamy goat cheese. Serve it warm or at room temperature.

Instructions

1

Blind Bake the Crust

Preheat oven to 375°F (190°C). Fit pie crust into a 9-inch pie dish. Line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, bake for 5 more minutes until lightly golden.

2

Prepare the Filling

In a bowl, whisk eggs, heavy cream, milk, salt, pepper, and nutmeg.

3

Assemble the Quiche

Sprinkle smoked salmon, goat cheese, and dill over the bottom of the crust. Pour the custard mixture over the filling.

4

Bake

Reduce oven temperature to 350°F (175°C). Bake for 35 to 45 minutes until the custard is set around the edges but slightly jiggly in the center.

5

Rest and Serve

Let cool for 10 to 15 minutes. Garnish with fresh dill and lemon wedges. Serve warm or at room temperature.

Pro-Tips for Picture-Perfect Smoked Salmon Quiche

  • Blind Bake the Crust: Prevents a soggy bottom.
  • Don’t Overbake: The center should be slightly jiggly.
  • Use High-Quality Smoked Salmon: It’s the star of the dish.
  • Make Ahead: Quiche can be made a day ahead.

This Smoked Salmon Quiche is elegant, creamy, and perfect for any brunch table.

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