You'll discover that Smoked Salmon and Dill Quiche represents a sophisticated upgrade to the traditional French dish, merging the buttery richness of pastry with the distinct flavors of cold-smoked salmon and fresh herbs. Whether you're planning a weekend brunch or an elegant dinner party, this adaptable recipe offers both convenience and refinement. As we explore its origins and preparation methods, you'll understand why this dish has become a modern classic worth mastering.
Key Takeaways
- Combine 8 eggs and 2 cups heavy cream with 8 oz smoked salmon and 1/4 cup fresh dill in a pre-made pie crust.
- Bake at 375°F for 35-40 minutes until edges are golden brown, allowing proper rest time for clean slices.
- Cold-smoked salmon and fresh dill create a Nordic-influenced variation of traditional French quiche Lorraine.
- Mix eggs and cream thoroughly for silky texture, distributing salmon and dill evenly before pouring mixture into crust.
- Can be served warm or at room temperature and keeps refrigerated for up to three days.
History
While quiche originated in the French region of Lorraine during the 16th century, the smoked salmon variation didn't emerge until the mid-20th century when French cuisine began incorporating Nordic influences.
You'll find that this fusion gained popularity in upscale Parisian bistros during the 1960s, where chefs began experimenting with cold-smoked salmon as an alternative to the traditional lardons.
The addition of fresh dill, a herb commonly paired with salmon in Scandinavian cooking, completed this innovative interpretation of the classic dish.
Today, you'll see smoked salmon and dill quiche featured prominently in both casual cafés and high-end restaurants throughout Europe and North America, where it's become a beloved staple of contemporary brunch menus and elegant dinner parties.
Recipe
Smoked salmon and dill quiche is a sophisticated dish that combines the rich flavors of cold-smoked salmon with the fresh, aromatic notes of dill in a creamy custard filling. This French-inspired creation transforms simple ingredients into an elegant meal perfect for any time of day.
This simplified version maintains all the classic flavors while streamlining the preparation process. Using a pre-made pie crust reduces complexity without compromising the luxurious taste and texture that makes this dish so special.
- 1 pre-made pie crust (9-inch/23cm)
- 8 large eggs
- 2 cups (475ml) heavy cream
- 8 oz (225g) smoked salmon
- 1/4 cup (15g) fresh dill
- Salt and black pepper to taste
Preheat oven to 375°F (190°C). Place pie crust in a 9-inch quiche dish or pie pan. In a large bowl, whisk eggs and heavy cream until well combined. Season with salt and pepper.
Tear smoked salmon into bite-sized pieces and arrange evenly in the pie crust. Sprinkle chopped fresh dill over the salmon, then carefully pour the egg mixture over top.
Bake for 35-40 minutes, or until the center is set but still slightly jiggly and the top is golden brown. Allow the quiche to rest for 15 minutes before slicing to ensure proper setting.
The smoked salmon should be at room temperature before adding to prevent uneven cooking. For the best texture, avoid overbeating the egg mixture, as this can create air bubbles that affect the final consistency.
The quiche can be served warm or at room temperature and will keep refrigerated for up to three days.
Cooking Steps
You'll want to start by properly arranging the pie crust in your dish and creating a smooth egg-cream mixture that's thoroughly whisked to ensure a silky texture.
Next, distribute your room-temperature smoked salmon pieces evenly across the crust's surface and sprinkle the fresh dill throughout, making sure both ingredients are well-balanced.
Finally, you'll need to pour the egg mixture carefully over the salmon and dill, watching for any potential overflow, before placing the quiche in your preheated oven until the edges turn a beautiful golden brown.
Step 1. Prepare Pie Dish Thoroughly
Before diving into the filling preparation, proper pie dish preparation stands as a crucial first step that'll determine your quiche's final texture and presentation.
You'll want to lightly grease your 9-inch pie dish with butter, ensuring complete coverage of the bottom and sides. When you place the pre-made crust in the dish, gently press it against the bottom and sides, creating a snug fit without stretching the dough, which could lead to shrinkage during baking.
Next, use a fork to prick small holes across the bottom of the crust, a technique called "docking" that prevents bubbling. For extra insurance against a soggy bottom, you can blind bake the crust for 10 minutes with pie weights before adding your filling.
Step 2. Mix Eggs and Cream
To create the perfect custard base for your quiche, start by cracking eight large eggs into a spacious mixing bowl, ensuring no shell fragments make their way into the mixture.
Pour in two cups of heavy cream, which will provide the rich, silky texture that's essential for a proper quiche.
Using a whisk, combine the eggs and cream with steady, deliberate strokes until they're thoroughly blended.
You'll want to achieve a smooth, uniform consistency without incorporating too much air into the mixture.
Don't be tempted to use an electric mixer, as this can create unwanted bubbles that'll affect your quiche's final texture.
The finished custard base should be a pale yellow color with no visible streaks of egg white or cream remaining.
Step 3. Add Salmon And Dill
Once the custard base is ready, distribute the torn pieces of smoked salmon evenly across the bottom of your prepared pie crust, creating a balanced layer that'll ensure each slice contains the perfect amount of fish.
Take care not to pile the salmon too high in any one area, as this could lead to uneven cooking.
Next, sprinkle the freshly chopped dill over the salmon layer, making sure it's evenly distributed throughout the quiche.
The dill should complement, not overwhelm, the salmon's delicate flavor.
Finally, pour your egg and cream mixture slowly over the salmon and dill, allowing it to settle naturally around the ingredients.
If needed, use a fork to gently redistribute any dill that may have clumped together during the pouring process.
Step 4. Carefully Pour Egg Mixture
Gently pour the whisked egg and cream mixture into your prepared crust, letting it flow smoothly around the distributed salmon and dill.
You'll want to pour slowly from the center, allowing the liquid to spread evenly and settle naturally between the ingredients. If you notice any empty spaces, you can carefully tap the pan on the counter to help the mixture distribute more evenly.
Make sure you don't overfill the crust – leave about 1/4 inch of space at the top to prevent spillage during baking, as the custard will expand slightly.
If you have any excess mixture, you can carefully add it once the quiche is in the oven and has started to set.
Check that the filling is level before transferring your quiche to the preheated oven.
Step 5. Bake Until Edges Brown
The precise baking time and visual cues will determine your quiche's ultimate success, with the edges serving as your primary indicator of doneness.
You'll want to bake your quiche at 375°F for 35-40 minutes, watching carefully as the edges develop a rich, golden-brown color. The center should remain slightly jiggly when you gently shake the pan, as it'll continue cooking from residual heat after removal.
Don't be tempted to cut into your quiche immediately; instead, let it rest for 15 minutes on a cooling rack. This resting period allows the custard to fully set, ensuring clean, picture-perfect slices.
If you notice the edges browning too quickly during baking, you can cover them with aluminum foil to prevent over-browning while the center finishes cooking.
Final Thoughts
While making a smoked salmon and dill quiche might seem daunting at first, you'll find that this elegant dish offers remarkable versatility and stunning results with minimal effort.
You can serve it hot or cold, making it perfect for any occasion from casual brunches to formal dinner parties. The key to success lies in respecting the resting time, which ensures your quiche sets properly and delivers clean, picture-perfect slices.
Don't hesitate to experiment with this recipe once you've mastered the basics – you might try adding capers, red onions, or even a sprinkle of everything bagel seasoning for different flavor profiles.
