Salmon and Dill Quiche
Elevate your brunch game with this rich and flavorful Salmon and Dill Quiche, a savory delight that's as elegant as it is easy to prepare. Featuring a buttery pre-made pie crust, tender flakes of pan-seared salmon, aromatic fresh dill, and nutty Gruyère cheese, this dish combines a medley of luxurious textures and bold flavors. A creamy egg custard binds the ingredients together, while a gentle hint of black pepper adds just the right touch of seasoning. Perfect for entertaining, this quiche is baked to golden perfection and can be served warm or at room temperature. With a short prep time and a stunning presentation, it’s an irresistible choice for breakfast, brunch, or even a light dinner. Whether you’re hosting a gathering or enjoying a cozy meal at home, this Salmon and Dill Quiche is sure to impress.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 200 grams Salmon fillet
- 2 tablespoons Fresh dill
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Milk
- 1 cup Shredded Gruyère cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C).
Place the pre-made pie crust into a 9-inch pie dish. Press it gently against the sides and trim any excess dough. Poke the bottom of the crust with a fork to prevent bubbling.
Blind bake the pie crust by lining it with parchment paper and filling it with pie weights (or dried beans). Bake in the preheated oven for 10 minutes. Remove the parchment paper and weights, then bake for an additional 5 minutes. Let cool slightly.
Rub the salmon fillet with olive oil and season with a pinch of salt and pepper. Heat a non-stick skillet over medium heat and cook the salmon for 3-4 minutes per side until just cooked through. Remove from heat, let it cool, and flake the salmon into small pieces.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until combined and smooth.
Sprinkle the flaked salmon, fresh dill, and shredded Gruyère cheese evenly over the bottom of the partially baked crust.
Pour the egg mixture over the fillings, making sure it is evenly distributed.
Carefully transfer the quiche to the oven and bake for 35-40 minutes, or until the center is set and the top is lightly golden.
Remove from the oven and let the quiche cool for 5-10 minutes before slicing and serving.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.0 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 162 mg | 12% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 165 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
