Smoked Salmon Spinach Quiche with Goat Cheese
This elegant and savory dish combines tender smoked salmon, vibrant spinach, and creamy goat cheese, all nestled in a flaky crust. Enhanced with hints of dill and a rich custard made with eggs, heavy cream, and creme fraiche, this quiche is a perfect balance of textures and flavors. Whether you opt for a convenient frozen crust or a homemade one, this recipe guarantees a mouthwatering quiche that will impress your guests at brunch or elevate your weekday meals. Get ready to savor every bite of this irresistible smoked salmon quiche creation!
Equipment
- 9" pie plate
Ingredients
For the Crust
- 1 frozen pie crust optional - if homemade is preferred, see below.
- 1¼ C flour
- ½ teaspoon salt
- ½ C unsalted butter cold and cubed
- 3-4 tablespoon ice water
For the Quiche
- 6 oz smoked salmon
- 1 C fresh spinach chopped
- 4 large eggs
- 1 C heavy cream
- ¼ C creme fraiche
- 4 oz goat cheese crumbled
- 1 tablespoon fresh dill plus more, for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
For the Crust
- Preheat your oven to 375°F.
- If you're using a premade crust, follow the package instructions for pre-baking.
- If making a homemade crust, combine the flour and salt in a mixing bowl. Add the cold, cubed butter and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish, trimming any excess. Prick the bottom of the crust with a fork.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Pre-bake the crust in the preheated oven for about 12-15 minutes, or until it's lightly golden.
- Remove the parchment paper and weights/beans, and let the crust cool slightly.
For the Quiche
- Arrange the smoked salmon slices evenly on the bottom of the pre-baked pie crust.
- Scatter the chopped spinach over the salmon.
- In a separate bowl, whisk together the eggs, heavy cream, creme fraiche, crumbled goat cheese, fresh dill, salt, and black pepper until well combined.
- Pour the egg mixture over the salmon, spinach, and goat cheese, ensuring it fills the crust evenly.
- Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
- Once cooled slightly, you can add dollops of creme fraiche on top of the quiche.
- Garnish with fresh dill sprigs for an extra touch of flavor and presentation.
Video
Notes
- Make it ahead: This quiche can be prepared ahead of time and refrigerated. Simply cover it tightly with foil or plastic wrap and store in the refrigerator for up to 24 hours. When ready to serve, reheat in a preheated oven at 325°F (165°C) for about 15-20 minutes or until warmed through.
- Versatile ingredient options: Feel free to customize this quiche to your taste preferences. You can experiment with different types of cheese, such as feta or cheddar, in place of goat cheese. Additionally, you can add other vegetables like sliced mushrooms or roasted red peppers for added flavor and variety.
- Leftover storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or enjoy them cold as a tasty snack or quick meal.
Nutrition
Serving: 150gCalories: 486kcalCarbohydrates: 27gProtein: 14gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 173mgSodium: 649mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 1493IUVitamin C: 1mgCalcium: 78mgIron: 3mg
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