Smoked Salmon and Dill Quiche Recipe

When I first tried the Smoked Salmon and Dill Quiche, I was absolutely captivated by its harmonious blend of flavors. The balance of the creamy filling, the smoky richness of the salmon, and the fresh, aromatic hint of dill created a truly delightful culinary experience. My family, usually a mix of picky eaters and adventurous gourmets, unanimously agreed that this was a recipe worth keeping. It became an instant favorite during our weekend brunches, often prompting requests for seconds and sometimes even a third helping. The quiche not only satisfied our taste buds but also filled our home with a delightful aroma, making it a perfect dish for any occasion.

Ingredients

The ingredients for this Smoked Salmon and Dill Quiche are straightforward yet impactful, ensuring that each component contributes to the overall flavor profile. Here’s what you’ll need:

• 1 pre-made pie crust – A flaky, buttery base is essential for a good quiche.
• 4 large eggs – The foundation of any quiche, providing structure and richness.
• 1 cup of heavy cream – Adds a luscious creaminess to the filling.
• 200g smoked salmon – The star ingredient, bringing a smoky, savory note.
• 1/4 cup fresh dill, chopped – Offers a fresh, herbal contrast to the rich salmon.
• 1/2 cup shredded Gruyère cheese – For an added depth of flavor and melty goodness.
• 1/4 teaspoon black pepper – To season and enhance the other flavors.
• 1/4 teaspoon salt – A touch of seasoning to balance the dish.

Instructions

Creating this quiche is a straightforward process that even novice cooks can master. Follow these steps to ensure your quiche turns out perfectly:

1. Preheat your oven to 375°F (190°C). Preparing your oven ahead of time ensures even cooking.
2. Prepare the pie crust: Roll out your pre-made pie crust into a 9-inch pie dish, pressing it gently into place. Trim any excess dough from the edges.
3. Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes. This step prevents a soggy bottom.
4. Mix the filling: In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Stir in the chopped dill and shredded Gruyère cheese.
5. Add the salmon: Break the smoked salmon into bite-sized pieces and distribute them evenly over the baked crust.
6. Pour the filling: Carefully pour the egg mixture over the salmon, ensuring even distribution.
7. Bake the quiche: Place the filled pie dish back into the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
8. Cool and serve: Allow the quiche to cool for at least 10 minutes before slicing. This resting period helps the quiche set further and makes for cleaner slices.

Nutrition Facts

This quiche is not only delicious but also provides a balanced meal. Here are the nutrition facts based on 6 servings:

• Calories per serving: Approximately 350 calories

Preparation Time

The preparation and cooking time for this Smoked Salmon and Dill Quiche is quite manageable, making it an ideal recipe for those with busy schedules. Here’s a breakdown:

• Preparation time: 15 minutes
• Cooking time: 45 minutes
• Total time: 60 minutes

How to Serve

Serving your quiche is as important as making it, as presentation and accompaniments can enhance the dining experience. Here are some suggestions:

• As a main dish: Serve with a side salad of arugula or mixed greens dressed in a light vinaigrette.
• Brunch spread: Pair with fresh fruit, croissants, and a selection of cheeses for a luxurious brunch.
• Appetizer: Cut into smaller pieces for a savory appetizer at parties or gatherings.
• Picnic: Pack slices in a cooler for an elegant outdoor meal.
• With drinks: Complement with a crisp white wine or a refreshing mimosa.

Additional Tips

To ensure your Smoked Salmon and Dill Quiche comes out perfectly every time, consider these additional tips:

1. Use quality ingredients: The flavor of your quiche greatly depends on the quality of the smoked salmon and cheese.
2. Don’t overbake: Keep an eye on your quiche during the final minutes of baking to prevent a dry texture.
3. Customize your filling: Feel free to add other ingredients like spinach, asparagus, or capers for additional flavor.
4. Make ahead: This quiche can be prepared a day in advance and reheated gently in the oven before serving.
5. Freezing: The quiche can be frozen after baking. Allow it to cool completely, wrap tightly, and freeze for up to a month.

FAQ

Here are some frequently asked questions about the Smoked Salmon and Dill Quiche:

Q1: Can I use a homemade pie crust instead of a pre-made one?

A1: Absolutely! A homemade crust can add an extra layer of flavor and texture to your quiche. Just ensure it’s rolled out to the appropriate thickness and fits your pie dish.

Q2: Can I substitute the Gruyère cheese with another type?

A2: Yes, Gruyère can be substituted with other cheeses like cheddar, Swiss, or even feta for a different flavor profile. Keep in mind that each cheese will alter the taste slightly.

Q3: Is it possible to make this quiche dairy-free?

A3: To make a dairy-free version, you can substitute the heavy cream with a plant-based cream and use a dairy-free cheese alternative. The texture and flavor might differ slightly, but it will still be delicious.

Q4: How should I store leftovers?

A4: Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave before serving.

Q5: Can I add more herbs besides dill?

A5: Certainly! Herbs like chives, parsley, or tarragon can complement the flavors of the smoked salmon and enhance the quiche’s overall aroma.