Indulge in the rich and savory flavors of this smoked salmon quiche. Perfect for brunch or a light dinner, this dish combines the creamy texture of heavy cream with the smoky taste of smoked salmon. The addition of gruyere cheese and dill elevates the flavor profile, making it a delightful treat for any occasion.
If you're heading to the supermarket, be sure to pick up smoked salmon and gruyere cheese, as these might not be staples in every household. Smoked salmon adds a unique smoky flavor, while gruyere cheese provides a nutty and creamy texture. Fresh dill is also essential for that burst of herbaceous freshness.

Ingredients for Smoked Salmon Quiche
Pie crust: The base of the quiche, providing a flaky and buttery foundation.
Smoked salmon: Adds a rich, smoky flavor that pairs perfectly with the creamy filling.
Heavy cream: Contributes to the quiche's creamy and luxurious texture.
Eggs: The binding agent that holds all the ingredients together.
Gruyere cheese: Offers a nutty and creamy flavor that complements the smoked salmon.
Dill: Provides a fresh, herbaceous note that brightens the dish.
Salt: Enhances the overall flavor of the quiche.
Black pepper: Adds a touch of heat and depth to the flavor profile.
Technique Tip for This Recipe
When preparing the pie crust, ensure it is well-chilled before placing it in the pie dish. This helps prevent the crust from shrinking during baking. Additionally, blind baking the crust for about 10 minutes before adding the egg mixture can help achieve a crispier bottom. To do this, line the crust with parchment paper and fill it with pie weights or dried beans. Remove the weights and parchment after the initial bake, then proceed with adding the filling and baking as directed.
Suggested Side Dishes
Alternative Ingredients
pie crust - Substitute with phyllo dough: Phyllo dough can provide a lighter, flakier texture compared to traditional pie crust.
smoked salmon - Substitute with cooked bacon: Bacon offers a smoky, savory flavor that complements the other ingredients well.
heavy cream - Substitute with half-and-half: Half-and-half is a lighter alternative that still provides creaminess without being as rich.
eggs - Substitute with egg substitute: Egg substitutes can be used for a lower-cholesterol option while maintaining the quiche's structure.
gruyere cheese - Substitute with cheddar cheese: Cheddar cheese melts well and offers a sharp flavor that pairs nicely with the other ingredients.
dill - Substitute with chives: Chives provide a mild onion flavor that complements the quiche without overpowering it.
salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while also providing the necessary saltiness.
black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different, more earthy flavor profile.
Other Alternative Recipes Similar to This Quiche
How to Store or Freeze Your Quiche
Allow the smoked salmon quiche to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the crust soggy.
For short-term storage, cover the quiche tightly with plastic wrap or aluminum foil. Alternatively, place it in an airtight container. Store it in the refrigerator for up to 3-4 days.
To freeze the quiche, first wrap it in a layer of plastic wrap, ensuring it is tightly sealed to prevent freezer burn. Then, wrap it again with a layer of aluminum foil for extra protection.
Label the wrapped quiche with the date to keep track of its freshness. It can be stored in the freezer for up to 2 months.
When ready to enjoy, thaw the quiche in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the quiche.
Reheat the quiche by preheating your oven to 350°F (175°C). Remove the plastic wrap and foil, and place the quiche on a baking sheet. Cover it loosely with aluminum foil to prevent the crust from over-browning.
Bake the quiche for about 20-25 minutes, or until it is heated through. If you prefer a crispier crust, remove the foil during the last 5 minutes of reheating.
For a quicker reheating option, individual slices can be microwaved. Place a slice on a microwave-safe plate and cover it with a microwave-safe cover or another plate. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
Enjoy your smoked salmon quiche as a delightful breakfast, brunch, or even a light dinner, savoring the rich flavors of smoked salmon, gruyere cheese, and fresh dill.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover smoked salmon quiche on a baking sheet and cover it loosely with aluminum foil. Bake for 15-20 minutes, or until heated through. This method ensures the quiche remains crispy and doesn't dry out.
For a quicker option, use the microwave. Place a slice of quiche on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to avoid overcooking. This keeps the eggs from becoming rubbery.
If you have an air fryer, preheat it to 300°F (150°C). Place the quiche slice in the basket and heat for about 5-7 minutes. This method helps maintain the crust's crispiness while warming the filling evenly.
For stovetop reheating, use a non-stick skillet over medium-low heat. Place the quiche slice in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through. This method is great for achieving a crispy bottom crust.
If you prefer a toaster oven, preheat it to 350°F (175°C). Place the quiche slice on a piece of aluminum foil or a baking tray. Heat for 10-15 minutes, or until warmed through. This method is convenient and effective for small portions.
Best Tools for This Recipe
Oven: Used to preheat and bake the quiche at a consistent temperature of 375°F (190°C).
Pie dish: Holds the pie crust and quiche filling, providing shape and structure.
Mixing bowl: Used to whisk together the eggs, heavy cream, and other ingredients.
Whisk: Essential for thoroughly combining the eggs and heavy cream to create a smooth mixture.
Measuring cup: Ensures accurate measurement of the heavy cream.
Measuring spoons: Used to measure the chopped dill, salt, and black pepper accurately.
Knife: Necessary for chopping the smoked salmon and dill.
Cutting board: Provides a safe surface for chopping the smoked salmon and dill.
Cheese grater: Used to shred the gruyere cheese.
Spatula: Helps in stirring the ingredients together and scraping the mixture into the pie crust.
Cooling rack: Allows the quiche to cool evenly after baking.
Oven mitts: Protects your hands when placing the quiche in and taking it out of the oven.
How to Save Time on Making This Quiche
Use store-bought crust: Save time by using a store-bought pie crust instead of making one from scratch.
Pre-chop ingredients: Have your smoked salmon, gruyere cheese, and dill pre-chopped and ready to go.
Mix in one bowl: Combine all your ingredients in one bowl to minimize cleanup.
Preheat oven early: Start preheating your oven while you prepare the quiche mixture.
Use a food processor: Quickly shred the gruyere cheese using a food processor.

Smoked Salmon Quiche
Ingredients
Main Ingredients
- 1 sheet Pie Crust store-bought or homemade
- 200 g Smoked Salmon chopped
- 1 cup Heavy Cream
- 4 Eggs beaten
- 1 cup Gruyere Cheese shredded
- 1 tablespoon Dill chopped
- 1 pinch Salt to taste
- 1 pinch Black Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Place the pie crust in a pie dish and set aside.
- In a mixing bowl, whisk together the eggs and heavy cream.
- Add the chopped smoked salmon, shredded Gruyere cheese, chopped dill, salt, and black pepper to the egg mixture. Stir to combine.
- Pour the mixture into the pie crust.
- Bake in the preheated oven for 40-45 minutes, or until the quiche is set and the top is golden brown.
- Let the quiche cool for a few minutes before slicing and serving.
Nutritional Value
Keywords
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