Summary: Smoked salmon quiche is one of those dishes that impress without requiring great cooking skills. A crispy shortcrust pastry base, a creamy egg and cream filling, and slices of smoked salmon that melt gently during baking. The result is a sophisticated savory tart...
Contents
Smoked salmon quiche: effortless elegance
Smoked salmon quiche is one of those dishes that impress without requiring great cooking skills. A crispy shortcrust pastry base, a creamy egg and cream filling, and slices of smoked salmon that melt gently during baking. The result is a sophisticated savory tart that works equally well for a Sunday brunch or a dinner with friends.
At Bacalalo, we have been working with the finest smoked salmon for over 30 years at the Mercat del Ninot in Barcelona. And if there's one dish we recommend for enjoying hot smoked salmon, it's quiche. The heat of the oven softens the salmon's texture and releases its smoky aromas, creating an enveloping and comforting flavor.
In this guide, we give you the step-by-step recipe, with all the tricks to make it perfect the first time.
The crust: the base of any good quiche
Shortcrust pastry (pâte brisée) is the base of quiche. You can buy it ready-made or prepare it at home. If you make it homemade, the result is significantly superior.
Homemade shortcrust pastry recipe
- 250 g all-purpose flour
- 125 g cold butter, diced
- 1 egg
- 1 teaspoon salt
- 2-3 tablespoons cold water
Preparing the dough
- Mix the flour and salt in a large bowl.
- Add the cold diced butter and work with your fingertips (or a food processor) until you get a coarse crumbly texture.
- Add the egg and cold water. Mix just until the dough comes together. Do not over-knead.
- Form a disk, wrap in cling film, and refrigerate for at least 30 minutes (1 hour is better).
- Roll out the dough on a floured surface and line a 26-28 cm quiche pan. Prick the bottom with a fork.
Professional tip: blind bake the crust before filling. Cover with parchment paper, place dried beans or pie weights on top, and bake at 180 °C for 12-15 minutes. Remove the weights and bake for 5 more minutes. This prevents the bottom from becoming soggy and soft.
The creamy filling: the key to texture
The filling for smoked salmon quiche should be creamy, smooth, and silky. The proportion of egg to cream is crucial.
Filling ingredients
- 200 g sliced Norwegian smoked salmon
- 3 large eggs
- 200 ml cooking cream (35% fat)
- 100 ml milk
- 1 tablespoon fresh chopped dill (or 1 teaspoon dried)
- Freshly ground black pepper
- Grated nutmeg (a pinch)
- Salt (use with caution, salmon is already salty)
Optional but recommended:
- 1 tablespoon drained capers
- 1 finely chopped spring onion
- 50 g grated Gruyère or Emmental cheese
- Juice of half a lemon
Preparing the filling
- Whisk the eggs in a large bowl.
- Add the cream, milk, dill, pepper, and nutmeg. Mix well.
- Taste before salting: smoked salmon is quite salty. Add salt only if necessary.
- Cut the smoked salmon into wide strips, about 3-4 cm.
For a more premium result, use our Scottish smoked salmon, which offers a more subtle smokiness and an exceptionally silky texture.
Assembly and baking times
With the pre-baked crust and the filling ready, assembly is quick:
- Distribute the smoked salmon strips over the pre-baked crust, leaving some pieces visible on the surface.
- If using capers and spring onion, spread them among the salmon.
- If using cheese, sprinkle half at the bottom.
- Slowly pour in the egg and cream mixture, being careful not to overflow.
- Place the remaining salmon strips on top so they are visible after baking.
- Sprinkle the rest of the cheese on top if using.
Baking
| Parameter | Instruction |
|---|---|
| Temperature | 180 °C (conventional oven) or 160 °C (fan oven) |
| Time | 30-35 minutes |
| Doneness | Set but slightly wobbly in the center |
| Color | Lightly golden surface, toasted crust edges |
The wobble trick: when you gently shake the pan, the center should wobble like a soft jelly. If it's completely firm, it's overbaked. If it's liquid, it needs more time. The filling will continue to set out of the oven with residual heat.
Let the quiche rest for 10-15 minutes before cutting. This allows the filling to settle and makes for a clean cut.
Smoked salmon quiche variations
Once you master the basic recipe, these variations expand your possibilities:
Salmon and asparagus quiche
Add 8-10 green asparagus spears cut into 3 cm pieces, blanched for 2 minutes in boiling water. Distribute them among the salmon. The green of the asparagus contrasts with the pink of the salmon and adds a crunchy touch.
Salmon and spinach quiche
Sauté 200 g fresh spinach with a clove of garlic until wilted. Drain well (this is key: spinach releases a lot of water) and spread it on the base before the salmon. The result is greener and more nutritious.
Smoked trout quiche
A delicious variation that takes advantage of the more delicate flavor of sliced smoked trout. Replace the salmon with smoked trout and slightly reduce the salt, as trout has a milder profile. The result is a more subtle quiche, perfect for those who prefer a less intense smokiness.
Crustless quiche (for celiacs or low-carb diet)
Grease the pan well with butter, pour the filling directly with the salmon, and bake at 170 °C for 25-30 minutes. The result is more like a savory custard but equally delicious, gluten-free, and with many fewer calories.
Salmon and leek quiche
Sauté 2 thinly sliced leeks in butter over low heat for 15 minutes until very tender and sweet. This base of confit leek under the salmon creates an exceptional combination.
If you like recipes with smoked salmon, discover more ideas in our compilation of easy smoked salmon recipes where you'll find everything from appetizers to main courses.
Ideal accompaniments
Smoked salmon quiche is a fairly complete dish, but the right accompaniments elevate it:
- Green salad: the classic option. Mixed green leaves with a lemon vinaigrette. The acidity contrasts perfectly with the creaminess of the quiche.
- Tomato salad: seasonal tomato slices with olive oil, flake salt, and basil. Simple and refreshing.
- Roasted potatoes: for a more substantial meal, serve with potato wedges baked with rosemary.
- Cold soup: in summer, gazpacho or vichyssoise as a starter before the quiche.
As for wines, smoked salmon quiche pairs very well with full-bodied whites: a Chablis, an aged Albariño, or a Godello. If you prefer red, choose a young, light one, such as a Pinot Noir.
Storage and reheating
One of the great virtues of quiche is that it stores and reheats well:
- Room temperature: quiche can be served warm or at room temperature. In fact, many prefer quiche not hot, when the flavors are more integrated.
- Refrigerator: tightly covered with cling film, it lasts 3-4 days. It's perfect for preparing in advance.
- Reheating: 10 minutes at 160 °C in the oven. Never in the microwave, which turns the crust gummy.
- Freezing: it can be frozen whole or in portions for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven.
- Picnic and travel: quiche at room temperature is perfect for taking along. It transports well in its own pan or cut into portions wrapped in parchment paper.
Smoked salmon quiche is one of those dishes that should be in any cook's repertoire. It's elegant without being pretentious, flavorful without being heavy, and so versatile it works for any occasion. With good smoked salmon as a base, success is practically guaranteed.
Frequently Asked Questions
Can smoked salmon quiche be made with store-bought pastry?
Yes, it works perfectly with store-bought shortcrust pastry. It's a valid shortcut that saves time. Even so, it's important to blind bake the crust (empty, with weights like dried beans) for 15-20 minutes at 180 °C before adding the filling to prevent a soggy bottom.
How long should smoked salmon quiche be baked?
Between 30 and 35 minutes at 180 °C (conventional oven) or 160 °C (fan oven). It's ready when the surface is golden and the center wobbles slightly when you shake the pan. Let it rest for 10-15 minutes before cutting so it finishes setting.
Can smoked salmon quiche be frozen?
Yes, it freezes very well whole or in portions for up to 2 months. To reheat, thaw in the refrigerator overnight and heat for 10 minutes at 160 °C in the oven. Never use a microwave, as it ruins the texture of the crust.
Is smoked salmon quiche served hot or cold?
It works both ways. Freshly made and warm is when the creamy texture is at its best. At room temperature, the flavors are more integrated, and it's perfect for picnics or buffets. Avoid serving it directly from the refrigerator, as it will be too cold.
What wine pairs best with smoked salmon quiche?
Full-bodied whites are ideal: Chablis, aged Albariño, or Godello. Champagne or brut cava also works well. If you prefer red, choose a light one like a young Pinot Noir. Avoid very tannic or oaky reds that mask the salmon.
Can smoked salmon quiche be made gluten-free?
Yes, in two ways: by replacing wheat flour with gluten-free flour (a rice and almond blend works well) for the crust, or by making a crustless quiche directly. For a crustless quiche, grease the pan well and pour in the filling: it becomes a savory custard type, equally delicious and naturally gluten-free.
🛒 Products mentioned in this article
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Conclusion
From Mercat del Ninot in Barcelona, we have been selecting the best seafood products for over 35 years. If this guide has been useful to you, explore our catalog at bacalalo.com and receive the same quality at home that we have been selling in the market since 1990.
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