This luxurious smoked salmon quiche recipe is perfect for any occasion, whether you are celebrating a birthday or another special occasion, thinking about a romantic picnic or even wondering what to make for dinner to impress your family.
You can either use Gruyere or Emmental cheese – maybe even a combination of both for more depth of flavor. Be careful when adding salt not to over-season the filling. Smoked salmon already has a slightly salty flavor so you might not need any salt at all. Switch the whipping cream for sour cream if you prefer.
For this smoked salmon quiche, you will be making the crust as well as the filling. If you do not have time or you do not want to make it yourself, you can use a premade pie shell instead. The fact that you are making the filling yourself gives it a delicious fresh flavor that you just do not get with store-bought quiches. This smoked salmon quiche is easy to make, even if you are making the pastry too.
- 9 oz chopped, chilled unsalted butter
- 2 ¼ cups plain white flour
- ¼ teaspoon white wine vinegar
- 4 teaspoons milk
- 1 egg yolk
- 7 oz grated Gruyere or Emmental cheese
- 2 tablespoons olive oil
- 4 eggs
- 7 oz sliced smoked salmon
- 2 sliced leeks
- 1 ½ tablespoons finely chopped fresh dill weed
- 10 fl oz heavy whipping cream
- Salt and black pepper, to taste
- Add the butter, salt, and flour to a food processor and whiz until you have a good crumb texture. Add the milk, yolk and vinegar and process until you have a smooth dough.
- Shape the dough into a disk and wrap it in plastic wrap. Chill it for an hour or more.
- Roll the dough between lightly floured baking paper sheets until it will fit a 9 inch quiche dish.
- Remove the top sheet of baking paper and transfer the dough to the quiche dish. Peel the bottom sheet off and chill the dough in the dish for 30 minutes.
- Preheat the oven to 400 degrees F.
- Prick the dough with a fork, and then line it with baking paper. Add raw rice or pastry weights and bake it blind for 15 minutes.
- Take out the rice or weights and bake for about 8 more minutes or until the base is dry. Trim off any pastry which hangs over the edge of the dish.
- Sauté the leeks in the olive oil, then add some water and cover the pan. Cook the leeks until they are soft.
- Whisk the eggs and cream together, and then add the cheese, dill weed, and black pepper.
- Stir in the leeks and salmon and pour the mixture into the shell.
- Turn the oven down to 350 degrees F and bake for about 45 minutes or until a knife inserted into the center comes out clean.
- Remove the quiche from the oven and let it cool for 10 minutes, and then serve with a green salad.
You can see how the quiche is firm and slightly golden on top in the photo and that is the result you will be aiming for with this smoked salmon quiche recipe. Make a simple salad with lettuce, cucumber, red onion, and grated carrot and that gives a nice color contrast and a great side dish for the quiche. There is nothing hard about making quiche and, whether you prefer your quiche recipes hot from the oven or chilled, the combination of cheese, smoked salmon, and leeks gives you a dish which is totally well-balanced in terms of flavor and texture.
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