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Delicious Easter Smoked Salmon Quiche - Image 2

Delicious Easter Smoked Salmon Quiche

A flavorful quiche featuring smoked salmon and fresh dill, perfect for Easter brunch. This recipe combines a flaky crust with a rich, custard filling.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pie crust homemade or store-bought
  • 4 oz smoked salmon cut into small pieces
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk whole or 2%
  • 1 tbsp fresh dill finely chopped
  • 1/2 cup shredded Gruyere cheese
  • 1 small shallot finely chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Whisk
  • Fork

Method
 

  1. Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish and crimp the edges. Prick the bottom with a fork to prevent bubbling.
  2. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until well combined. Stir in the chopped dill, shredded Gruyere, and shallots.
  3. Scatter the smoked salmon pieces evenly over the bottom of the pie crust. Pour the egg mixture over the salmon.
  4. Bake in the preheated oven for 45-50 minutes, or until the center is set and the top is golden brown. Let the quiche cool for at least 10 minutes before slicing and serving.

Notes

Chef's Tips:
• For a crispier crust, consider blind baking it for 10 minutes before adding the filling
• Avoid overmixing the egg mixture to prevent incorporating too much air, which can cause the quiche to puff up and then fall
• Serve with a side of fresh greens for a complete meal
Food Safety:
• Ensure the quiche reaches an internal temperature of 160°F (71°C) to ensure egg safety
• Store leftovers in the refrigerator and consume within 3 days