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Smoked Salmon Quick Quiche

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  • Ready in: Prep: 20 M, Cook: 30 M, Total: 55 M
  • Serves: 8
  • Complexity: medium
Smoked Salmon Quick Quiche

Thanks to a pre-made puff pastry crust, this recipe comes together in no time for an easy brunch, breakfast, or dinner. Serve with a simple salad or fresh fruit to complete the meal


  • 1 sheet frozen puff pastry, thawed
  • 4 eggs
  • 1 cup whipping cream, half and half, or whole milk
  • ½ teaspoon kosher salt
  • A few shakes of Tabasco hot sauce
  • 4 ounces smoked salmon, chopped in large pieces
  • ¼ cup crème fraiche or goat cheese crumbles
  • 2 tablespoons fresh dill
  • 2 tablespoons chopped green onion
  • Step by Step Directions

    1. PPSQcrust

      Preheat the oven to 375° F. Lightly flour a work surface and roll out the puff pastry. Trim the pastry into a circle so the pastry goes up the sides of a pie tin or baking pan. Trim any excess so it's flush with the top of the sides. Pierce the bottom of the pastry with a fork. 

      Prepare the pan for blind baking by placing a sheet of aluminum foil over the puff pastry and gently mold into the edges of the pan and up the sides. Top the foil with enough dry beans or pie weights to fill the pan. Bake the pastry for 15 minutes.









    2. PPSQeggfillMeanwhile, in a bowl or 4-cups measuring cup, whisk the eggs, cream, kosher salt, and Tabasco. Pour the egg mixture into the par-baked puff pastry shell then top with the smoked salmon pieces, and dot with crème Fraiche or goat cheese, green onion and fresh dill.  

      Bake for 30-35 minutes, or until the eggs are set. Allow to rest for 5-10 minutes before serving, or serve at room temperature. Top with more fresh dill and green onion and serve.

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