Smoked Salmon, Dill, and Goat Cheese Quiche
One of my favorite recipes on this site is the smoked salmon and goat cheese toasts; I just love the blending of flavors of the herbed goat cheese, the salmon, and lemon zest on crunchy buttered toasts. When trying to come up with a good quiche to serve for a Mother’s Day brunch, I spied some smoked salmon in the fridge and here you have it – an appetizer morphed into a custard. Fresh dill is added because, well, dill just tastes good with salmon. But feel free to use another favorite herb if dill’s not your thing.
For the filling, I followed Michael Ruhlman’s basic ratio for quiche filling, which is essentially 1/2 cup of milk or cream for every large egg. This produces a delicate, creamy custard for your quiche. If you want something sturdier, feel free to add another egg. We like it as is. In fact, when I asked if my mother or father thought it could use another egg, I got a clear “it’s perfect as it is, don’t mess with it.” High praise from those two!
Do you have any particularly favorite quiche combinations? If so, please let us know about it in the comments.
The filling recipe makes enough filling for a tall quiche in a 9-inch wide by 2-inch tall tart pan. If you are using a commercial frozen crust, you may find you have enough filling for 2 quiche pies.
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 10 Tbsp (1 1/4 stick, 5 ounces) butter
- 2 to 2 1/2 Tbsp of water
- One 9-inch x 2-inch high tart pan with removable bottom (or can use a 10-inch pie pan)
- 1 Tbsp olive oil
- 4 medium shallots, thinly sliced (about 1/2 cup)
- 6 ounces smoked salmon, chopped
- 4 ounces goat cheese, crumbled
- 6 large eggs
- 2 cup milk
- 1 cup cream
- 2 Tbsp chopped fresh dill
- 1 teaspoon lemon zest
- 2 1/2 teaspoons salt
- 1/8 teaspoon freshly ground black pepper
1 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 a coarse meal with pieces of butter no bigger than the size of a pea. Add the water a tablespoon at a time, working it into the dough with your hands until the dough can be formed into a ball. Flatten the ball into a disk. Wrap with plastic wrap and chill for 1 to 2 hours.
2 When ready to roll out, remove the disk from the refrigerator and let sit for 10 minutes to come closer to room temperature. Roll out on a lightly floured clean, flat surface to 1/8-inch thickness to an inch or two wider than your pie or tart pan. Drape over the tart or pie pan and press the dough into the sides of the pan.
Use a rolling pin over the top to remove the excess dough and level the dough with the top of the pan. Place in freezer for 30 minutes to an hour.
If you want, at this point you can "blind bake" the frozen crust. Blind baking it 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 having the bottom crust not browned. But, if that is what you want, then line the inside of the frozen crust with aluminum foil and fill to the top with "pie weights", which can be beans or rice. The weights are to keep the sides of the pie crust from sliding down when baking. Bake for 15 minutes at 375°F, then remove the weights and foil, prick the bottom of the crust all over with the tines of a fork, and bake for 10 more minutes without foil or weights. Then remove and let cool a bit before adding the filling.
3 Preheat oven to 375°F. Heat oil in a small skillet on medium heat. Add the shallots and cook until translucent, a couple minutes, remove from heat. Whisk eggs in a medium bowl. Whisk in goat cheese. Whisk in milk, cream, dill, lemon zest, salt, and black pepper. Whisk in the shallots.
4 Line the bottom of the quiche crust with half of the smoked salmon. Pour half of the egg/cheese/milk/cream mixture over the salmon in the quiche shell. Layer down the remaining salmon, and pour the remaining egg/milk/cream mixture over it.
Place the quiche pan on a foil-lined rimmed baking sheet. Transfer to oven. Bake at 375°F for 15 minutes. Then lower the heat to 350°F and bake until just set in the center, about 30 to 40 minutes.
Remove from oven and cool on a wire rack for 15 minutes before serving.