Smoked Salmon Quiche

Last week we were pleased to learn of a business not 5 miles from our house. Hoff’s Wild Alaskan Salmon Fisheries belongs to a local family who spends their summers fishing off the coast of Alaska. Their catch is processed in Alaska and shipped to them in South Dakota, where they sell it from their home out here in corn and bean country. We were looking for smoked salmon to add to our Thanksgiving meal of smoked chicken and sausages, but since we were there we also bought fillets. I haven’t cooked any of those yet but based on the quality of the smoked salmon I have high hopes.

We finished off 2 packages of the smoked salmon while waiting for dinner to cook (goes great with wine, BTW). There are still a couple packages in our freezer, though, so today some of it is making its way into a quiche. Start by preparing the crust. If you don’t want to make your own, buy a ready to bake pie crust or puff pastry and pre-bake according to package directions. Treat the filling with a light hand so you don’t mask the star of the dish. A little onion, some smoky bacon to enhance the salmon smokiness, some sautéed mushrooms, the best and freshest eggs you can lay your hands on, and good cheese. I used a mix of Swiss and cojack because that’s what was here but a gruyère or emmental would be even better. Since there’s already plenty of salt in the ingredients, all you need for seasoning is pepper and a touch of cayenne, maybe a little garlic.

– Joan, 1 December 2017

Smoked Salmon Quiche

  • Servings: One 9-inch quiche
  • Print

  • pre-baked pastry shell (see Roasted Tomato Tart for recipe), cooled
  • 4 oz. shredded Swiss cheese
  • 1 small onion, chopped
  • 8 oz. mushrooms, sliced and sautéed in butter
  • 4 oz. smoked salmon fillet (discard skin), flaked
  • 4 eggs, well beaten
  • 1 cup half and half
  • 8-10 slices smoky bacon, fried till crisp and crumbled
  • pepper, cayenne pepper, garlic powder to taste

Preheat oven to 350°F. Sauté sliced mushrooms in 1 tablespoon of butter till soft and browned. While the mushrooms are cooking, chop the onion and set aside. Fry bacon until crisp, allow to cool, then crumble. Beat the eggs and stir in the half and half. Sprinkle a little pepper, cayenne pepper, and garlic powder into the egg/cream mix.

Layer the cheese, salmon, onion, bacon and mushrooms in the pre-baked crust, starting with cheese. Pour in the egg mixture.* Bake at 350°F for about 30-40 minutes. Serve warm or at room temperature. Refrigerate leftovers and eat within 2-3 days.

*If your crust has shrunk or slumped during pre-baking, the egg/cream mixture may overflow the top of the crust. Put a cookie sheet under the pan before you start filling and you’ll catch any overflow that seeps out of a pan with a removable bottom. Bake with the cookie sheet in place.



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