All butter crust quiche filled with custard, baked with smoked salmon, fresh dill, shallots and goat cheese.
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One of my favorite recipes on this site is the Smoked Salmon and Goat Cheese Toasts; I just love the blending of the flavors of herbed goat cheese, salmon and lemon zest on crunchy buttered toast.
I added fresh dill because dill just tastes good with salmon. But feel free to use another favorite herb if dill isn’t your thing.
For the filling, I followed Michael Ruhlman’s basic ratio for quiche filling, which is essentially 1/2 cup milk or cream for each large egg. This creates a delicate, creamy cream for your quiche.
If you want something more stable, feel free to add another egg. We like it the way it is. When I asked my mum or dad if it could use another egg, I got a resounding “it’s perfect just the way it is, don’t mess with it.” Kudos to them both!
Do you have any particular favorite quiche combinations? If so, please let us know in the comments.
Smoked Salmon, Dill and Goat Cheese Quiche
The filling recipe makes enough filling for a large quiche in a pie pan that is 9 inches wide and 2 inches high. If you use a commercial frozen crust, you may find that you have enough filling for 2 quiche cakes.
ingredients
Crust:
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1 1/4 cups all purpose flour
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1/2 teaspoon Salt
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10 tablespoons (1 1/4 stick, 5 ounces) butter
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2 to 2 1/2 tablespoon water
Filling:
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1 tablespoon Extra virgin olive oil
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4 medium shallotsthinly sliced (approx 1/2 Cup)
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6 ounces smoked salmonchopped
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4 ounces goat cheesedecay
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6 big eggs
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2 cups milk
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1 Cup cream
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2 tablespoon chopped fresh dill
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1 teaspoon Lemon peel
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2 1/2 teaspoon Salt
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1/8 teaspoon fresh ground black pepper
method
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make dough:
Whisk together the flour and salt in a medium bowl. Cut the butter into cubes and add to the flour. Use your clean hands to work the butter into the flour until you have a mixture that’s a coarse flour with bits of butter no bigger than the size of a pea.
Add water a tablespoon at a time and work into the dough with your hands until the dough forms into a ball.
Flatten the ball into a disc. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
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Roll out the dough:
When ready to roll out, remove the disc from the fridge and let it sit for 10 minutes to near room temperature.
Simple tip!
You will need a 9 x 2 inch tart pan with a removable bottom. You can also use a 10 inch pie pan.
On a lightly floured, clean, flat surface, roll out 1/8 inch thick and 1 to 2 inches wider than your pie or tart pan. Drape over the tart or cake tin and press the dough to the sides of the tin.
Use a rolling pin across the top to remove the excess batter and line the batter up with the top of the pan. Place in the freezer for 30 minutes to an hour.
If you wish, you can “blind bake” the frozen crust at this point. Blind baking will help you have a well-browned crust on the bottom. I often skip this step because it takes extra time and I don’t mind if the bottom crust isn’t browned.
But if you want that, line the inside of the frozen crust with aluminum foil and fill it to the top with “pie weights,” which can be beans, sugar, or rice. The weights are there to keep the sides of the pie crust from sliding down while baking.
Bake at 350F for 45 minutes, then remove weights and foil and allow to cool slightly before adding the filling. (See our full guide to blind baking.)
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Preparation of the filling:
Preheat oven to 375°F. Heat oil in a small pan over medium heat. Add the shallots and sauté for a few minutes until translucent, remove from the heat.
Whisk eggs in a medium bowl. Stir in goat cheese. Stir in the milk, cream, dill, lemon zest, salt, and black pepper. Stir in shallots.
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Layer the salmon and fill the quiche base:
Line the bottom of the quiche base with half of the smoked salmon. Pour half of the egg, cheese, milk and cream mixture over the salmon in the quiche bowl.
Layer the remaining salmon and pour the remaining egg, milk and cream mixture over it.
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Bake:
Place the quiche pan on a foil-lined rimmed baking sheet. Transfer to the oven. Bake at 375°F for 15 minutes.
Then reduce the heat to 350°F and bake until just set in the center, about 30 to 40 minutes.
Remove from the oven and let cool on a wire rack for 15 minutes before serving.
| nutritional information (per serving) | |
|---|---|
| 618 | calories |
| 47g | Fat |
| 28g | carbohydrates |
| 22g | protein |
