Print

Savory Dill Salmon Quiche

savory dill salmon quiche - featured image
Print Recipe

A rich and flavorful salmon quiche with fresh dill and a buttery flaky crust, perfect for cozy brunch gatherings.

Ingredients

Scale
  • 1 9-inch (23 cm) homemade or store-bought pie crust (buttery, flaky crust is best)
  • 8 ounces (225 g) cooked salmon, flaked (fresh or canned wild salmon)
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • ½ cup (120 ml) milk, whole or 2%
  • 2 tablespoons fresh dill, chopped
  • 1 small shallot, finely minced
  • 1 cup (100 g) Gruyère cheese, shredded
  • Salt and freshly ground black pepper, to taste
  • A pinch of ground nutmeg
  • 1 tablespoon butter, melted (for brushing crust edges)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your pie crust in the dish and prick the bottom lightly with a fork to prevent bubbling. Brush the edges with melted butter for a golden finish. Blind bake the crust for about 10 minutes to keep it crisp.
  2. Prepare the salmon. If using fresh, bake or pan-sear 8 ounces (225 g) of salmon until just cooked through, then let cool slightly and flake with a fork. Canned wild salmon can be drained and flaked directly.
  3. Sauté shallots in a small pan over medium heat with a teaspoon of butter or oil until translucent and fragrant, about 2 minutes. Set aside to cool.
  4. In a large bowl, whisk together 4 large eggs, 1 cup (240 ml) heavy cream, and ½ cup (120 ml) milk until smooth. Season with salt, freshly ground black pepper, and a pinch of ground nutmeg.
  5. Stir in the sautéed shallots, 2 tablespoons chopped fresh dill, and 1 cup (100 g) shredded Gruyère cheese into the custard mixture. Fold in the flaked salmon gently to retain some texture.
  6. Pour the filling into the pre-baked pie crust. Smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until the custard is set and the top is lightly golden. A knife inserted in the center should come out clean.
  7. Let the quiche cool for at least 10 minutes after baking to allow the custard to fully set before slicing and serving.

Notes

Blind baking the crust is essential to prevent sogginess. Use fresh dill for best flavor. If crust edges brown too quickly, cover with foil halfway through baking. Prepare crust and filling the night before to save time. Avoid overbeating eggs to keep custard tender. Rest quiche 10 minutes before slicing for cleaner cuts.

Nutrition

Keywords: salmon quiche, dill salmon quiche, savory quiche, brunch recipe, easy quiche, salmon brunch, dill recipe, cozy brunch, homemade quiche

Find it online: https://chloeplate.com/savory-dill-salmon-quiche-recipe-easy-perfect-cozy-brunch-idea/