Smoked Salmon Quiche Recipe

Pie crust: The base of the quiche, providing a flaky and buttery foundation.

Smoked salmon: Adds a rich, smoky flavor and a delicate texture to the quiche.

Eggs: The main component of the custard, giving the quiche its structure.

Heavy cream: Contributes to the creamy texture of the custard.

Milk: Lightens the custard mixture, balancing the richness of the cream.

Gruyere cheese: A nutty and slightly sweet cheese that melts beautifully.

Dill: Adds a fresh, herbaceous note that complements the salmon.

Salt: Enhances the overall flavor of the quiche.

Black pepper: Adds a touch of heat and depth to the dish.

When preparing the pie crust, ensure it is well-chilled before placing it in the quiche pan. This helps prevent the crust from shrinking during baking. Additionally, to avoid a soggy bottom, you can blind bake the crust for about 10 minutes before adding the smoked salmon and egg mixture. Simply line the crust with parchment paper and fill it with pie weights or dried beans to keep it flat.

• pie crust - Substitute with phyllo dough: Phyllo dough provides a flaky, crispy texture that can add a different dimension to the quiche.

• smoked salmon - Substitute with cooked bacon: Bacon offers a smoky, savory flavor that complements the other ingredients well.

• eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs and is a good vegan alternative.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich, creamy texture and is a good dairy-free option.

• milk - Substitute with almond milk: Almond milk is a lighter, dairy-free alternative that works well in quiches.

• gruyere cheese - Substitute with cheddar cheese: Cheddar cheese has a strong flavor that can stand in for the nutty taste of gruyere.

• dill - Substitute with chives: Chives offer a mild onion flavor that pairs well with the other ingredients.

• salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor that can enhance the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the smoked salmon quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• Wrap the quiche tightly with plastic wrap or aluminum foil. Ensure that the entire quiche is covered to maintain its freshness and prevent it from absorbing other odors in the fridge.

• Place the wrapped quiche in an airtight container. This provides an extra layer of protection and helps keep the quiche fresh for up to 3-4 days in the refrigerator.

• For longer storage, freeze the quiche. First, cut it into individual slices. This makes it easier to reheat only the portions you need.

• Wrap each slice in plastic wrap or aluminum foil, then place the wrapped slices in a freezer-safe bag or airtight container. Label the container with the date to keep track of its freshness.

• When ready to enjoy, thaw the quiche slices in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the quiche in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can use a microwave, but be aware that this may result in a slightly softer crust.

• If you prefer a crispier crust, reheat the quiche slices on a baking sheet lined with parchment paper in the oven. This helps maintain the texture and ensures even heating.

• Avoid reheating the quiche multiple times, as this can affect the quality and taste. It's best to reheat only the portions you plan to eat immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover smoked salmon quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 15-20 minutes, or until the quiche is warmed through.
  5. Remove the foil for the last 5 minutes to crisp up the crust.

• Microwave Method:

  1. Place a slice of smoked salmon quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second increments until warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place a slice of smoked salmon quiche in the skillet.
  3. Cover with a lid to trap the heat and moisture.
  4. Heat for about 5-7 minutes, flipping halfway through, until the quiche is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the smoked salmon quiche in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. If needed, continue heating in 2-minute increments until warm.

• Oven: Used to bake the quiche at a consistent temperature of 375°F (190°C).

• Quiche pan: Holds the pie crust and filling, giving the quiche its shape.

• Mixing bowl: Used to whisk together the eggs, heavy cream, and milk, and to combine all ingredients.

• Whisk: Essential for blending the eggs, cream, and milk into a smooth mixture.

• Measuring cups: Used to measure out the heavy cream, milk, and grated gruyere cheese accurately.

• Measuring spoons: Used to measure the salt, black pepper, and chopped dill precisely.

• Grater: Used to grate the gruyere cheese.

• Knife: Used to chop the smoked salmon and dill.

• Cutting board: Provides a safe surface for chopping the smoked salmon and dill.

• Pie weights: Optional, but can be used to prevent the pie crust from puffing up during pre-baking.

• Cooling rack: Allows the quiche to cool slightly before serving, ensuring it sets properly.

Use store-bought crust: Save time by using a store-bought pie crust instead of making one from scratch.

Pre-chop ingredients: Pre-chop the smoked salmon and dill ahead of time to streamline the assembly process.

Mix in advance: Whisk the eggs, heavy cream, and milk mixture the night before and store it in the fridge.

Grate cheese early: Grate the gruyere cheese in advance and keep it ready to use.

Batch cooking: Make multiple quiches at once and freeze them for future meals.