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Can I freeze this? I have made it but sounds amazing
Hi, Nancy! Yes, this should freeze well! Wrap it well in a double layer of foil and then place inside a plastic freezer bag. It should keep for at least a month. Don’t thaw before reheating; remove the wrapping, cover loosely with foil, and warm it up in a 350F oven until warmed through. Enjoy!
This looks so good but not a fan of goat cheese…what can be subbed?
Hi Jeanne, try substituting Boursin cheese.
Absolutely delicious! I found some really nice smoked salmon at Sam’s Club and made this quiche this morning. My daughter, who CLAIMED she didn’t like (1) smoked salmon OR (2) quiche ate THREE slices! My husband ate 2 and told me I needed to get on here and review the recipe. Very nice and definitely going on rotation. I followed the recipe precisely….just used a store-bought pie crust instead of making my own. I have enough filling left over to make another quiche, so I’m going to do mini quiches tonight for my daughter’s “Food Sunday” at church tomorrow.
Did I miss where it says how much salmon to use? I have all the ingredients in front of me, now I’m stuck. HELP. Please, and thank you.
Hi Sharon, 6 ounces of smoked salmon.
It sounds wonderful. I will substitute boursin for the goat cheese and omit the dill and report back.
A French woman I had met taught me a recipe I have used for years. 4 eggs and 2 cups of whole cream. And about a half cup of grated gruyere. Perfection every time! A little wobbly and light as air. Yum! I convert every quiche recipe to mine
Wonderful recipe! I had some leftover poached salmon from a dinner party so I used it to make this for a weekend breakfast. My whole family loved it! Thank you Elise for such a terrific combination of flavors.
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!
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~
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!
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.
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!
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…
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
Just made the recipe and pulled it out the oven. IT’S AMAZING!
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 :)
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
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
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