Salmon Quiche Dairy
Indulge in the rich, savory flavors of this Salmon Quiche, a dairy lover’s dream featuring a creamy blend of cream cheese, Gruyère, and luscious salmon nestled in a golden, flaky pie crust. Perfect for brunch, lunch, or dinner, this quiche balances the tenderness of perfectly cooked salmon with the aromatic touch of sautéed shallots and fresh dill. The custard-like filling, made with a harmonious mix of heavy cream, milk, and eggs, bakes to golden perfection, making every slice irresistibly creamy and satisfying. Whether served warm fresh from the oven or at room temperature, this elegant yet easy-to-make dish is a show-stopping addition to any table.
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 200 grams salmon fillets
- 100 grams cream cheese
- 100 grams shredded Gruyère cheese
- 250 ml heavy cream
- 100 ml whole milk
- 4 large eggs
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium shallot
- 1 tablespoon olive oil
Instructions
Preheat your oven to 180°C (350°F).
Place the pre-made pie crust in a 9-inch (23 cm) tart pan. Trim any excess crust from the edges and prick the base lightly with a fork. Chill in the fridge while preparing the filling.
Season the salmon fillets with a pinch of salt and black pepper. Heat olive oil in a skillet over medium heat and cook the salmon for 3–4 minutes on each side, or until just cooked through. Let the salmon cool slightly before flaking it into bite-sized pieces.
Finely dice the shallot and sauté it in the same skillet until softened and translucent, approximately 2–3 minutes. Set aside.
In a medium bowl, whisk together the cream cheese, heavy cream, and milk until smooth. Crack in the eggs and whisk until fully incorporated. Stir in the fresh dill, salt, and remaining black pepper.
Remove the crust from the fridge and scatter the flaked salmon and sautéed shallot evenly over the base. Sprinkle the shredded Gruyère cheese on top.
Carefully pour the egg mixture over the salmon and cheese, ensuring it fills the crust evenly.
Place the quiche on a baking sheet to catch any spills and bake in the preheated oven for 40–45 minutes, or until the filling is set and the top is golden brown.
Remove the quiche from the oven and let it cool for 10–15 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
3277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.3 g | 329% | |
| Saturated Fat | 119.8 g | 599% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1214 mg | 405% | |
| Sodium | 4700 mg | 204% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 14.8 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1274 mg | 98% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 923 mg | 20% | |
*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.
