Salmon and Dill Quiche Recipe
A savory French tart on a shortcrust base with smoked salmon, dill, and a delicate creamy egg custard. In France, quiche is often served for Sunday lunch with a simple salad and a glass of white wine. It’s a great way to turn leftover smoked fish into an elegant yet very homey meal.
This quiche combines the smoky richness of salmon with aromatic dill and a silky cream custard on a crisp, buttery crust. It feels restaurant-worthy, yet is simple enough for a relaxed weekend lunch at home.
Chef's tips
Work quickly with the dough so the butter stays cold – this is the key to a flaky crust. Taste the filling before adding salt, as smoked salmon and cheese are already salty. If the crust browns too fast while baking the quiche, cover the edges loosely with foil.
How to serve
Serve with a green salad dressed with lemon vinaigrette or a light mustard dressing. A side of lightly steamed green beans or asparagus also works very well. It’s delicious both warm and at room temperature, so it’s great for brunch or a picnic.
Ingredients
- wheat flour - 220 g
- butter cold, straight from the fridge - 120 g
- egg - 4 piece
- water very cold - 2 tablespoon
- salmon smoked, in slices or pieces - 150 g
- cream 30% or 36% - 250 ml
- milk - 50 ml
- yellow cheese grated, preferably Gruyère or Emmental - 80 g
- dill chopped, fresh - 3 tablespoon
- salt to taste, carefully because the salmon is salty
- black pepper freshly ground, to taste
- Dijon mustard optional, for brushing the crust - 1 teaspoon
Preparation
- Put the flour and a pinch of salt into a bowl, add the very cold butter cut into cubes and rub it in with your fingers until you get crumbs resembling wet sand.
- Add 1 egg and 2 tablespoons of very cold water, quickly knead the dough into a ball, flatten into a disc, wrap in plastic wrap and place in the fridge for 20–30 minutes.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a tart tin about 24 cm in diameter with butter.
- Roll out the chilled dough into a round slightly larger than the tin, transfer it to the tin, press it into the sides and trim the excess. Prick the base all over with a fork.
- Place a sheet of baking paper on the dough, pour in dried beans or rice as weights and bake for 12 minutes. Then remove the paper with the weights and bake for another 5 minutes, until the base dries out slightly.
- In a bowl, mix 3 eggs with the cream and milk, add the grated cheese, chopped dill, pepper and, if needed, a little salt. Stir to combine, but do not beat until foamy.
- If you like, brush the pre-baked crust with a thin layer of Dijon mustard, then arrange the pieces of smoked salmon on top.
- Pour the egg-and-cream mixture over everything and gently shake the tin so the custard spreads evenly.
- Place the quiche in the oven and bake for 25–30 minutes at 180°C, until the center is set and the top is lightly golden. After baking, leave it to rest for 10 minutes so the filling can firm up slightly before slicing.
Storage
Przechowuj w lodówce, szczelnie przykryte. Podgrzewaj w 160°C przez 10–15 minut. Możesz zamrozić pojedyncze kawałki do 2 miesięcy, rozmrażaj w lodówce i odśwież w piekarniku.
I like to keep a small piece of smoked salmon in the freezer exactly for this recipe – it turns a simple egg-and-cream filling into something special with almost no extra effort.
