Salmon Quiche
User Reviews
5
Salmon Quiche
Description
The Salmon Quiche recipe begins with sautéing diced onion seasoned with smoked paprika and salt until softened and fragrant with garlic. A prepared 9-inch pie dough crust is blind-baked to form a firm base. The salmon is flaked and combined with goat cheese and half the sautéed onions inside the crust. The custard is made from eggs, milk, cream, and fresh dill, whipped to incorporate air, then mixed gently with Parmesan cheese. This custard is poured over the salmon mixture and baked until set, producing a custard with a tender bite and a slightly golden crust on the edges.
The quiche’s flavor combines the richness of both goat and Parmesan cheeses with the smoky paprika and dill’s herbal lift. A prepared mustard yogurt sauce can accompany the quiche for added tang. It suits a variety of meals from brunch to light dinners and pairs well with green salads.
For deeper dishes, adding an extra egg and extra milk or cream adjusts the custard volume to fill the quiche pan evenly. This recipe uses canned salmon for convenience and consistent texture, and pre-made pastry for ease.
Ingredients
Salmon Quiche:
- 1 tablespoon olive oil
- 1 onion diced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 salmon canned, well drained, flaked apart, ~6oz
- 2 garlic cloves, roughly chopped
- 1 pie dough 9 inch, prepared
- 4 ounces goat cheese flaked apart with a fork
- 1 ounce Parmesan Cheese freshly grated
- 3 egg
- ⅔ cup milk
- ⅓ cup heavy whipping cream
- 2 dill fresh, removed from stem, roughly diced
Mustard Yogurt Sauce (Optional):
- ½ cup yogurt plain, Greek
- 2 teaspoons rice wine vinegar or substitute lemon juice
- 2 teaspoons yogurt Dijon style
- ¼ teaspoon salt
Instructions
- Pre-heat oven to 350ºF.
Cook Onion:
- Heat oil in a skillet over medium heat. When oil is hot, add onion, smoked paprika, and salt. When onions soften, add garlic and cook until fragrant.
Blind Bake Pie Dough:
- Arrange pie dough inside a pie pan. Prick the bottom and sides with a fork. Set parchment paper on top of dough, and add pie weights or dry beans. Bake 10 minutes. Remove weights and parchment paper.Tip: Pre-made, pre-formed, frozen pie dough will not need pie weights added while blind baking.
Make the Quiche:
- Gently press the onion mixture into the pie dough. Top with the salmon, and then add half the cheese.
- Add 3 eggs, milk, cream, and dill to a mixing bowl. Use an electric hand mixer to whip the mixture until it doubles in size. (Alternatively, whisk vigorously by hand.)
- Add the remaining cheese to the egg and milk mixture, and gently stir with a spoon. Take care not to over-stir.
- Pour the egg mixture into the pie pan. Tip: Do not overfill the quiche-- any extra mixture can be discarded, saved for another quiche, or used to dip bread in for French toast.
- Tent quiche loosely with aluminum foil. Bake 45 minutes. Remove foil, and bake 15-20 more minutes until the quiche is golden and set. Quiche should jiggle slightly when moved.
- Allow quiche to cool for at least 1 hour, or refrigerate overnight. (Quiche will not be fully set until cooled.)
- While quiche cools, mix together all ingredients for the yogurt sauce. Refrigerate until you're ready to serve.Tip: Not all yogurts + Dijon mustards taste the same or have the same consistency. Taste sauce after mixing, and do the following if it's not perfect: Add more mustard for extra flavor, more yogurt if the mustard is too strong, more vinegar if the sauce is too thick, and more salt if the sauce is bland.
- Serve cool.
- Leftovers / Make Ahead + Refrigerate:Refrigerate and use within 2-3 days.Make Ahead + Freeze: Bake quiche, and allow to cool completely. Wrap tightly with plastic wrap, and slide into a freezer bag. Use within 2 months.Reheat from Frozen: Do not thaw. Bake at 350ºF for 20-25 minutes, or until pie is warm.Tip: If freezing, bake quiche in either a disposable aluminum pie pan or in a tart pan with removable sides. (Allow quiche to fully cool before removing the pan.)Sauce should not be frozen, but can be refrigerated for up to a week.
Notes
- For deep dish quiches, add one extra egg and half a cup of milk or cream to adjust filling volume.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 104mg | 35% |
| Sodium | 604mg | 25% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 169mg | 17% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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