Smoked Salmon, Dill, and Goat Cheese Quiche

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.

  • Prep time: 30 minutes
  • Cook time: 1 hour
  • Yield: Serves 6.


  • 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.

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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.

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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.

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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.

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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.

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  • june caine

    I made this last night and is a very tasty recipe but far too much filling with 6 eggs. I had some filling leftover using four eggs but I did add some leftover cooked salmon and small florets of broccolli – delicious. Looking forward to our lunch today!

  • Vanessa

    I just made this recipe this afternoon after seeing so many wonderful comments on here. I was hoping it would turn out amazing but that was not the case. I printed off the recipe and as expected there was more filling than I needed. I followed the recipe to a T. Yet I noticed the salt (2 1/2 tsp) was way more than it needed and somehow my quiche did not set after more than an hour of baking it. Please tell me where I went wrong because all of the ingredients are foods we love. I used the 6 eggs to 3 cups of milk/cream ratio, which seems a bit much, but I was hoping for the turnout everyone raved about. Thanks for the inspiration though~

  • Love it!

    SO GOOD! We both went back for seconds, and would have gone back for thirds if we didn’t want to refrigerate it for later.

    Another great recipe!

  • Marianne

    Made this quiche with four eggs instead of three. It was super easy and good 20 minutes out of the oven, but GREAT! once it cooled to room temperature. Will definitely make again. My family prefers a little bolder flavor, so next time I’ll use 50 percent more salmon.

  • Jessica

    I was wondering if this can be made ahead and frozen? Any suggestions? Looks delish!

    Great question. I haven’t frozen this quiche, so I don’t know what to tell you. ~Elise


    I made this yesterday to serve this evening and just wondered what the best way to reheat would be. I made both salmon and chorizo versions and I have to say the salmon and dill one is BEAUTIFUL! I can hardly wait to dig in! Thanks for your help!

  • Rose

    We made smoked salmon for Mother’s Day and had a lot left over. I made a wonderful salmon spread with some of it and then decided to try this quiche. My husband, daughter, son-in-law and I agree – this is a fantastic recipe. We are definitely going to have this again and again and again…

  • Michelle

    When I went to the store they didn’t have any goat cheese but I do have some feta. do you think that would work?

    Goat cheese is creamy and spreadable. Feta is dry and good for sprinkling. If you can’t find goat cheese I would try a ricotta. ~Elise

  • Melissa

    Just made the recipe and pulled it out the oven. IT’S AMAZING!

  • Gordon Phillips

    I just finished a piece of this delicious quiche – Awesome!! I had the good fortune to go to the Pacific Northwest (Seattle area) just a few days ago and remembered reading this recipe – well a stop at Pike Market for the smoked salmon and a stop at Beecher’s Cheese shop (I got the Cypress Grove – Humboldt Fog goat cheese) and there were all the ingrediants. I had the opportunity to put it all together today (I used the pastry recipe where you take the butter, oil, water, salt and sugar and heat that in the oven, then add the flour… Made a wonderful Ritz cracker-like crust)- Elise – this is AWESOME!! Thanks so much for this easy and special recipe :)

  • Victoria

    I made this Sunday w/ the sole exception of replacing the milk w/ buttermilk (just trying to use it up) It was awesome! Also worked out well packing it my husband’s lunch.

    Oh, buttermilk would be a nice addition to this, the tang of the buttermilk would offset the creamy richness of the quiche. Thanks for the idea! ~Elise

  • kay

    Can’t wait to try this…I’m in the middle of a move to a lake house, so I expect to have lots of weekend house guests, and this will be perfect for Saturday or Sunday brunch on the deck. I have come to the conclusion that there is little that does not benefit from the addition of goat cheese.
    A question — I’ve not done a lot of pre-baking of pie crusts and so have not used the beans or rice as weights. Once one uses them for such, can one still cook them in a normal fashion, or do they need to be set aside as the designated “pie crust weight beans”?
    Am doing a brunch tomorrow with my favorite Mexican frittata, which is eggs, goat cheese or cream cheese, cream, browned chorizo, black beans, and topped with grated cheddar, cubed avocados and salsa after it comes out of the oven. I suspect one could up the milk/cream component and make a good quiche with that.

    Oh, love the idea of a Mexican frittata. Regarding the pie weight beans, yes they are edible, but that doesn’t mean you should attempt to eat them once they’ve been used as pie weights. One time my mother didn’t notice the words “PIE WEIGHTS” on the bag of beans she used and couldn’t understand why they were still tough as shoe leather after she cooked them twice as long as usual. We were all chewing on the beans wondering what the heck happened. Finally figured it out when mom pointed to the bag she used. Now I keep the beans in a plastic Glad container with the words written in big, unmistakable letters, and keep it in with the baking stuff. ~Elise

  • ZoeL

    Hi~ This sounds really yummy… I was wondering if it can be made ahead of time, like the night before? Also, how would it be if I throw some spinach in there as well? Would that still be good? Thanks!

    You can chill it over night and reheat it in the microwave. Spinach can be added too, if you use frozen spinach, be sure to thaw it completely and drain any excess moisture out of it first. ~Elise

  • Mercè

    Una receta maravillosa!!!
    Este domingo la voy a hacer, me encantan todos los ingredientes que lleva.

  • Natalie

    Is it essential to pre-bake this crust? I noticed the link to the Asparagus Leek Quiche that seemed to use a similar crust recipe but didn’t require pre-baking. Any thoughts?

    For a quiche to be ready the crust needs to be browned and cooked and the center custard needs to be just set. A benefit to pre-baking the crust is that you don’t have to worry about it, all you have to keep your eye on is the center portion of the quiche, once it’s wiggly, take it out. I’ve only made quiche by pre-baking the crust. ~Elise

  • Judy

    Persis – Try shopping at Whole Foods or HEB (Houston, Tx) – they sell creme fraiche. Actually, some of the smaller stores (Krogers, Randalls, Fiesta) carry it but quality not as good as Whole Foods/HEB. Creme fraiche also very easy to make – look online for ingredients and directions – takes a little effort but worth it.

  • Bria

    Have you tried the French tart dough recipe that David Lebovitz posted the other day? In the comments, Paule Gaillat said it also works well for savory dishes if you use less sugar. I can imagine it would work well here, too.

    I have not tried that, thanks for the reminder! Interesting. ~Elise

  • Diana

    What a great combination! We’re taking my mom out for dinner this year, but I will have to try that for my next brunch. My current favorite quiche combinations are bacon/thyme/blue cheese and tomato/basil/goat cheese, but smoked salmon/dill/goat cheese might end up the new favorite. Thanks!

  • Lauren

    This looks delicious! I can’t wait to try it. What kind of milk do you recommend, Elise? I always have skim milk on hand. Should I use 2% or whole instead?

    Hi Lauren, it doesn’t make a difference as long as you include the cream. ~Elise

  • Lou Grubaugh

    A favorite at our house:
    California Quiche

    The original recipe came from the recipe collection of Casa de Los Niños, Sacramento Children’s Home, and has been a favorite over the years. Good just as it is and better with a dollop of pico de gallo. The same recipe is good made as a crustless version in a buttered quiche or baking dish, making it similar to chile relleno casserole.

    1 1/2 cups shredded Jack cheese
    1 cup grated sharp cheddar
    1 can (4. oz) diced green chilies
    3 eggs, slightly beaten
    1/4 tsp. salt
    1 cup half and half
    1/4 tsp cumin – a dash of chile powder and oregano
    Chives couldn’t hurt either
    1 10-inch, unbaked pastry shell in a quiche dish, or ready-made crust

    Layer the cheeses and chilies in the unbaked pastry shell. Mix together the eggs, salt, cumin, other seasonings if used, and half & half. Pour over the cheese.

    If using a ready made pie crust in aluminum pan, preheat a flat baking pan and place the quiche on the baking pan to bake. . [Also use about ¼ cup less liquid if using a ready-made crust, since it won’t hold all the filling.]

    Bake at 325° for 40 minutes. Let stand 15 minutes before cutting

    Can be frozen after baking. Thaw in the refrigerator. Can be served room temperature, or reheated briefly in microwave, or a 325 oven, covered lightly with foil, to avoid over-browning.

  • Vivi

    @Persis: Have you tried sour cream? My (French) husband uses it as a substitute when we visit the states and he’s quite happy with it.

  • Katie

    I make quiche a lot–easy, pleases many–and the problem I have discovered is that cheese rises to the top making the quiche difficult to cut as it kind of crisps up; the top layer is just cheese. So I switched to goat cheese because I love it and it works just as well with my standard bacon, spinach, tomato quiche (though I recently had an awesome smoked salmon quiche at a restaurant in Winters). And you can cut through it no problem. Have you had this problem? Know of a solution? I thought about tossing the cheese with flour in hopes that it would then stay within the egg filling rather than just rising to the top.

  • Jessamyn

    Quiche with salmon and dill sounds lovely, I’ll have to try that sometime.

    My default quiche in the summertime is loose Mexican chorizo, lots of sauteed poblano peppers and some sharp cheddar. Great for breakfast with strong coffee.