Summary: Smoked salmon quiche is one of those dishes that impresses without requiring great culinary 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...
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Smoked salmon quiche: elegance without complications
Smoked salmon quiche is one of those dishes that impresses without requiring great culinary 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 best smoked salmon for more than 30 years in the Mercat del Ninot in Barcelona. And if there is one dish we recommend to enjoy hot smoked salmon, it is quiche. The heat of the oven softens the texture of the salmon 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 dough: the base of every good quiche
Shortcrust pastry (pâte brisée) is the base of the quiche. You can buy it pre-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
Dough preparation
- Mix the flour with the salt in a large bowl.
- Add the cold diced butter and work with your fingertips (or a food processor) until you get a coarse crumb texture.
- Add the egg and cold water. Mix just until the dough comes together. Do not overmix.
- Form a disc, wrap in cling film, and refrigerate for at least 30 minutes (preferably 1 hour).
- 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 pastry shell before filling. Cover with parchment paper, place dried beans on top as weights, and bake at 180 °C for 12-15 minutes. Remove the beans and bake for another 5 minutes. This prevents the bottom from becoming soggy and soft.
The creamy filling: the key to texture
The smoked salmon quiche filling should be creamy, smooth, and silky. The proportion of egg and cream is essential.
Filling ingredients
- 200 g of Norwegian smoked salmon slices
- 3 large eggs
- 200 ml liquid cooking cream (35% fat)
- 100 ml milk
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- Freshly ground black pepper
- Grated nutmeg (a pinch)
- Salt (use sparingly, as 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
Filling preparation
- Beat 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 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 smoky flavor 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.
- Pour the egg and cream mixture slowly, being careful not to overflow.
- Place the last salmon strips on the surface so they are visible after baking.
- Sprinkle the remaining cheese on top if using.
Baking
| Parameter | Indication |
|---|---|
| Temperature | 180 °C (conventional oven) or 160 °C (fan oven) |
| Time | 30-35 minutes |
| Exact point | Set but slightly wobbly in the center |
| Color | Light 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 overcooked. 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, previously 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 at 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 smoky flavor.
Crustless quiche (for coeliacs 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 flan but equally delicious, gluten-free, and with many fewer calories.
Salmon and leek quiche
Sauté 2 thinly sliced leeks with 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 smoked salmon recipes, discover more ideas in our compilation of easy smoked salmon recipes where you will find everything from appetizers to main courses.
Ideal accompaniments
Smoked salmon quiche is a quite 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 heartier meal, accompany with oven-baked potato wedges with rosemary.
- Cold soup: in summer, a 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 and light one, like 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: well-covered with cling film, it lasts 3-4 days. It is 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 the night before and reheat in the oven.
- Picnic and travel: room temperature quiche is perfect for taking with you. 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 every cook's repertoire. It is elegant without being pretentious, flavorful without being heavy, and so versatile that it works on 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. However, it's important to blind bake the pastry shell (empty, with dried beans as weights) for 15-20 minutes at 180 °C before adding the filling to prevent a soggy bottom.
How long does smoked salmon quiche bake for?
Between 30 and 35 minutes at 180 °C (conventional oven) or 160 °C (fan oven). It's ready when the surface is golden brown 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 the night before and heat for 10 minutes at 160 °C in the oven. Never use a microwave, as it ruins the crust's texture.
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, an aged Albariño, or a 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 heavily oaked reds that would overpower the salmon.
Can smoked salmon quiche be made gluten-free?
Yes, in two ways: by substituting wheat flour with gluten-free flour (a mix of rice and almond flour 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 will be like a savory flan, equally delicious and naturally gluten-free.
Conclusion
From the 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 we have sold in the market since 1990 at home.
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