Smoked Salmon, Dill, and Goat Cheese Quiche


Quiche with all-butter pastry crust, filled with custard baked with smoked salmon, fresh dill, shallots, and goat cheese.

Photography Credit: Elise Bauer

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 quiche!

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I’ve added fresh dill 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.

Smoked Salmon, Dill, and Goat Cheese Quiche Recipe

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

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 tablespoons (1 1/4 stick, 5 ounces) butter
  • 2 to 2 1/2 tablespoons of water
  • One 9-inch x 2-inch high tart pan with removable bottom (or can use a 10-inch pie pan)


  • 1 tablespoon extra virgin 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 tablespoons chopped fresh dill
  • 1 teaspoon lemon zest
  • 2 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper


1 Make the 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 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 Roll out the dough: 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, sugar, or rice. The weights are to keep the sides of the pie crust from sliding down when baking.

Bake for 45 minutes at 350°F, then remove the weights and foil, and let cool a bit before adding the filling. (See our detailed instructions on blind baking.)

3 Prepare the filling: 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 Layer the salmon and filling into the quiche crust: 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.

5 Bake: 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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Mushroom quiche and caramelized onion quiche here on Simply Recipes

Quiche with bacon, mushrooms, onion, broccoli, and gruyere from Use Real Butter

Ratio: The Simple Codes Behind the Craft of Everyday Cooking - by Michael Ruhlman

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

39 Comments / Reviews

No ImageSmoked Salmon, Dill, and Goat Cheese Quiche

Did you make it? Rate it!

  1. Anne Davis

    I made this for Sunday breakfast with fresh squeezed orange juice. It was delicious. The bottom got soggy and even watery. I also did not use the salt in the recipe. I did add some salt but only 1/2 teaspoon, which seemed to be plenty. Thanks for this zI will make it again..

  2. Diane

    Delicious. Followed the recipe closely but definitely took some shortcuts. Added fresh asparagus tips along with the salmon layers.
    Also only put half the salt. Rolled out store bought pie dough crust. Baked it in a le creuset saucer. Perfect size.


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  3. MG

    While the flavors WOULD have been delicious…2.5 tsp of salt is WAYYYY too much and rendered this inedible. If the salt quantity was changed, this could be a five star recipe. Next time I would add zero salt as the goats cheese and smoked salmon provide more than enough salt to the dish. I was so excited to eat this but turned out to be an absolute disappointment.


  4. Nancy

    Can I freeze this? I have made it but sounds amazing


    Show Replies (1)
  5. Jeanne

    This looks so good but not a fan of goat cheese…what can be subbed?

    Show Replies (1)
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