Smoked Salmon Quiche: A Decadent Delight for Any Occasion
Smoked salmon quiche is an elegant and flavorful dish that’s perfect for brunch, lunch, or a light dinner. The delicate smokiness of the salmon complements the creamy custard filling, creating a harmonious blend of flavors that will tantalize your taste buds. This recipe provides detailed instructions for creating a truly exceptional smoked salmon quiche, from preparing the crust to achieving the perfect golden-brown bake. Get ready to impress your family and friends with this delightful culinary creation!
Why You’ll Love This Smoked Salmon Quiche
* **Elegant and Impressive:** This quiche is a showstopper, perfect for special occasions or when you want to elevate your everyday meal.
* **Flavorful and Delicious:** The combination of smoked salmon, creamy custard, and a flaky crust is simply irresistible.
* **Versatile:** Enjoy it warm, at room temperature, or even cold. It’s also great for potlucks and picnics.
* **Customizable:** You can easily adapt this recipe to your preferences by adding different cheeses, vegetables, or herbs.
* **Make-Ahead Friendly:** The quiche can be prepared in advance, making it a convenient option for busy schedules.
Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need for both the crust and the filling:
For the Crust:
* **1 1/4 cups all-purpose flour:** Provides the structure for the crust. Use unbleached flour for the best flavor and texture.
* **1/2 teaspoon salt:** Enhances the flavor of the crust and balances the sweetness of the filling.
* **1/2 cup (1 stick) cold unsalted butter, cut into small cubes:** Adds richness and flakiness to the crust. Make sure the butter is very cold to prevent it from melting during the mixing process.
* **1/4 cup ice water:** Binds the dough together. Use ice water to keep the butter cold and prevent gluten development, resulting in a tender crust.
For the Filling:
* **4 large eggs:** Provide structure and richness to the custard filling. Use fresh, high-quality eggs for the best results.
* **1 1/2 cups heavy cream:** Adds richness and creaminess to the filling. You can substitute half-and-half for a lighter version, but the texture will be less decadent.
* **1/4 cup whole milk:** Adds moisture to the filling and helps to create a smooth and creamy texture. The combination of heavy cream and whole milk creates the perfect balance of richness and lightness.
* **4 ounces smoked salmon, thinly sliced:** The star of the show! Use high-quality smoked salmon for the best flavor. Look for salmon that is firm, moist, and has a vibrant color.
* **1/2 cup grated Gruyère cheese:** Adds a nutty and savory flavor to the filling. You can substitute other cheeses like Swiss or Fontina.
* **2 tablespoons chopped fresh dill:** Adds a fresh, herbaceous note to the filling that complements the smoked salmon perfectly. You can substitute other herbs like chives or parsley.
* **1/4 teaspoon salt:** Enhances the flavor of the filling. Be careful not to over-salt, as the smoked salmon is already salty.
* **1/4 teaspoon black pepper:** Adds a touch of spice to the filling.
* **Pinch of nutmeg (optional):** Adds a warm and aromatic flavor to the filling. A little goes a long way!
Equipment You’ll Need
* **9-inch pie plate:** For baking the quiche. Use a glass or ceramic pie plate for even heat distribution.
* **Food processor (optional):** For making the crust quickly and easily. You can also make the crust by hand using a pastry blender or your fingertips.
* **Rolling pin:** For rolling out the dough.
* **Plastic wrap:** For chilling the dough.
* **Mixing bowls:** For preparing the filling.
* **Whisk:** For whisking the eggs and cream.
* **Measuring cups and spoons:** For accurate measuring of ingredients.
Step-by-Step Instructions
Follow these detailed instructions to create a perfect smoked salmon quiche:
Making the Crust:
1. **Combine the dry ingredients:** In a large bowl, whisk together the flour and salt.
2. **Add the butter:** Cut the cold butter into small cubes and add them to the flour mixture. If using a food processor, pulse until the mixture resembles coarse crumbs. If making the crust by hand, use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The key is to work quickly and keep the butter cold.
3. **Add the ice water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this will result in a tough crust. The dough should be slightly shaggy but hold together when pressed.
4. **Form the dough into a disc:** Gently form the dough into a flat disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
5. **Roll out the dough:** On a lightly floured surface, roll out the dough into a 12-inch circle. Make sure to rotate the dough frequently to prevent it from sticking to the surface. If the dough becomes too warm or sticky, return it to the refrigerator for a few minutes.
6. **Transfer the dough to the pie plate:** Carefully transfer the dough to the pie plate and gently press it into the bottom and sides. Trim any excess dough and crimp the edges to create a decorative border. You can use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
7. **Pre-bake the crust (blind bake):** Line the crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from shrinking or puffing up during baking. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown. This step is crucial for ensuring that the crust is fully cooked and crispy.
Making the Filling:
1. **Whisk the eggs, cream, and milk:** In a large bowl, whisk together the eggs, heavy cream, and milk until smooth. Be careful not to overwhip, as this can create a foamy texture.
2. **Add the cheese, dill, salt, pepper, and nutmeg:** Stir in the grated Gruyère cheese, chopped fresh dill, salt, pepper, and a pinch of nutmeg (if using). Mix well to combine.
3. **Arrange the smoked salmon in the crust:** Spread the thinly sliced smoked salmon evenly over the bottom of the pre-baked crust. Make sure to distribute the salmon evenly so that every bite is flavorful.
4. **Pour the custard filling over the salmon:** Carefully pour the custard filling over the smoked salmon, making sure to cover the salmon completely. If there are any air bubbles, gently tap the pie plate on the counter to release them.
Baking the Quiche:
1. **Bake the quiche:** Bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until the filling is set and lightly golden brown. The quiche is done when the edges are set but the center still has a slight jiggle. If the crust starts to brown too quickly, cover the edges with aluminum foil.
2. **Cool the quiche:** Remove the quiche from the oven and let it cool for at least 15 minutes before serving. This will allow the filling to set completely and make it easier to slice.
Tips for Success
* **Use cold ingredients:** Keeping the butter and water cold is crucial for creating a flaky crust. Cold butter prevents gluten development, resulting in a more tender crust.
* **Don’t overmix the dough:** Overmixing the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **Blind bake the crust:** Blind baking the crust will prevent it from becoming soggy when you add the filling. This is especially important for quiches with a wet filling.
* **Use high-quality smoked salmon:** The quality of the smoked salmon will greatly impact the flavor of the quiche. Choose a high-quality smoked salmon that is firm, moist, and has a vibrant color.
* **Don’t overbake the quiche:** Overbaking the quiche will result in a dry and rubbery filling. The quiche is done when the edges are set but the center still has a slight jiggle.
* **Let the quiche cool before serving:** Letting the quiche cool for at least 15 minutes will allow the filling to set completely and make it easier to slice.
Variations and Substitutions
* **Cheese:** Experiment with different cheeses like Swiss, Fontina, or goat cheese.
* **Vegetables:** Add sautéed vegetables like spinach, mushrooms, or asparagus to the filling.
* **Herbs:** Use different herbs like chives, parsley, or thyme.
* **Smoked fish:** Substitute smoked trout or smoked haddock for the smoked salmon.
* **Crust:** Use a store-bought pie crust for a quicker and easier option.
* **Lighter version:** Substitute half-and-half for the heavy cream and whole milk.
Serving Suggestions
Smoked salmon quiche is delicious on its own, but it can also be served with a variety of sides:
* **Green salad:** A simple green salad with a light vinaigrette dressing is a refreshing complement to the rich quiche.
* **Fruit salad:** A fruit salad adds a touch of sweetness and acidity to balance the savory flavors of the quiche.
* **Roasted vegetables:** Roasted vegetables like asparagus, Brussels sprouts, or sweet potatoes make a hearty and flavorful side dish.
* **Soup:** A light soup like tomato soup or cream of mushroom soup is a comforting accompaniment to the quiche.
* **Champagne or sparkling wine:** A glass of champagne or sparkling wine is a perfect pairing for the elegant quiche.
Make-Ahead Instructions
The quiche can be prepared in advance and stored in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Storage Instructions
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Recipe
**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Cook time:** 50-60 minutes
**Ingredients:**
**For the Crust:**
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
* 1/4 cup ice water
**For the Filling:**
* 4 large eggs
* 1 1/2 cups heavy cream
* 1/4 cup whole milk
* 4 ounces smoked salmon, thinly sliced
* 1/2 cup grated Gruyère cheese
* 2 tablespoons chopped fresh dill
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* Pinch of nutmeg (optional)
**Instructions:**
**Make the Crust:**
1. In a large bowl, whisk together the flour and salt.
2. Cut the cold butter into small cubes and add them to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
4. Form the dough into a flat disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
5. On a lightly floured surface, roll out the dough into a 12-inch circle.
6. Carefully transfer the dough to a 9-inch pie plate and gently press it into the bottom and sides. Trim any excess dough and crimp the edges.
7. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden brown.
**Make the Filling:**
1. In a large bowl, whisk together the eggs, heavy cream, and milk until smooth.
2. Stir in the grated Gruyère cheese, chopped fresh dill, salt, pepper, and a pinch of nutmeg (if using). Mix well to combine.
3. Spread the thinly sliced smoked salmon evenly over the bottom of the pre-baked crust.
4. Carefully pour the custard filling over the smoked salmon.
**Bake the Quiche:**
1. Bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until the filling is set and lightly golden brown.
2. Remove the quiche from the oven and let it cool for at least 15 minutes before serving.
Enjoy your delicious Smoked Salmon Quiche!
Nutrition Information (Approximate, per serving)
* Calories: 450-550
* Fat: 30-40g
* Protein: 20-25g
* Carbohydrates: 20-25g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
Conclusion
Smoked salmon quiche is a versatile and elegant dish that’s sure to impress. Whether you’re hosting a brunch, preparing a light lunch, or simply looking for a delicious and satisfying meal, this recipe is a perfect choice. With its creamy custard filling, flaky crust, and delicate smoky flavor, this quiche is a true culinary delight. So, gather your ingredients, follow the instructions, and prepare to enjoy a truly exceptional smoked salmon quiche. Bon appétit!