Salmon Quiche Recipe

Pie crust: A base for the quiche, providing a flaky and buttery texture.

Salmon: Adds a rich, savory flavor and is the star protein of the dish.

Heavy cream: Contributes to the creamy and smooth texture of the quiche filling.

Eggs: Helps bind the ingredients together and gives structure to the quiche.

Cheddar cheese: Adds a sharp, tangy flavor and melts beautifully into the filling.

Dill: Provides a fresh, herbaceous note that complements the salmon.

Salt: Enhances the overall flavor of the quiche.

Black pepper: Adds a touch of heat and depth to the dish.

When preparing the pie crust, make sure to blind bake it for about 10 minutes before adding the salmon and egg mixture. This helps to prevent a soggy bottom and ensures a crisp, flaky crust. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. After 10 minutes, remove the weights and parchment paper, then proceed with the recipe.

• pie crust - Substitute with phyllo dough: Phyllo dough provides a flaky and light texture, which can be a delightful alternative to traditional pie crust.

• cooked and flaked salmon - Substitute with smoked trout: Smoked trout offers a similar texture and a slightly smoky flavor that complements the quiche well.

• heavy cream - Substitute with Greek yogurt: Greek yogurt adds creaminess and a slight tang, making it a healthier alternative to heavy cream.

• eggs - Substitute with egg substitute: Egg substitutes can be used for those who are vegan or have egg allergies, providing similar binding properties.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere cheese melts well and has a nutty flavor that pairs nicely with the other ingredients.

• chopped dill - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can replace dill in the quiche.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, reducing the need for additional salt.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a milder heat and a slightly different flavor profile, which can be a subtle change in the quiche.

• Allow the salmon quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the quiche tightly with plastic wrap or aluminum foil. Ensure it is sealed well to maintain freshness and prevent any odors from the fridge from seeping in.
• For added protection, place the wrapped quiche in an airtight container. This is especially useful if you plan to store it for more than a couple of days.
• Store the quiche in the refrigerator for up to 3-4 days. When ready to enjoy, reheat slices in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
• To freeze the quiche, first, wrap it tightly in plastic wrap, then in aluminum foil. This double layer helps prevent freezer burn and preserves the flavor.
• Label the wrapped quiche with the date to keep track of its storage time. Frozen quiche can be stored for up to 2 months.
• When ready to eat, thaw the quiche in the refrigerator overnight. Once thawed, reheat in the oven at 350°F (175°C) for 20-25 minutes, or until heated through and the crust is crisp.
• For individual servings, slice the quiche before freezing. Wrap each slice in plastic wrap and then place them in a freezer-safe bag. This allows you to take out and reheat only what you need.
• Avoid microwaving the quiche directly from the freezer, as this can result in uneven heating and a soggy crust. Always thaw first for the best texture and taste.

• Preheat your oven to 350°F (175°C). Place the leftover salmon quiche on a baking sheet. Cover it loosely with aluminum foil to prevent the crust from becoming too brown. Bake for 15-20 minutes, or until the quiche is heated through.

• For a quicker method, use a microwave. Place a slice of salmon quiche on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you have an air fryer, preheat it to 300°F (150°C). Place the salmon quiche inside and heat for about 5-7 minutes. This method helps maintain a crispy crust while warming the filling.

• To reheat on the stovetop, use a skillet over medium-low heat. Place the salmon quiche slice in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure even heating. This method can help keep the crust crisp.

• For a toaster oven, preheat to 350°F (175°C). Place the salmon quiche on a piece of aluminum foil or a small baking tray. Heat for 10-15 minutes, or until warmed through. This method is great for maintaining the texture of the crust.

• Oven: Used to preheat and bake the quiche to ensure it is cooked through and golden brown on top.

• Pie dish: Holds the pie crust and filling, providing the shape and structure for the quiche.

• Mixing bowl: Used to whisk together the eggs, heavy cream, salt, and pepper.

• Whisk: Essential for thoroughly combining the eggs, cream, and seasonings to create a smooth mixture.

• Measuring cups: Used to measure out the heavy cream and shredded cheddar cheese accurately.

• Measuring spoons: Used to measure the salt, pepper, and chopped dill precisely.

• Knife: Necessary for chopping the dill finely.

• Cutting board: Provides a safe surface for chopping the dill.

• Spatula: Helps to spread the flaked salmon evenly over the pie crust.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Cooling rack: Allows the quiche to cool evenly after baking before slicing and serving.

Use store-bought crust: Save time by using a store-bought pie crust instead of making one from scratch.

Pre-cook salmon: Use pre-cooked salmon to cut down on preparation time.

Shred cheese in advance: Shred the cheddar cheese ahead of time and store it in the fridge.

Prep ingredients: Chop the dill and measure out the heavy cream and seasonings before starting.

Use a food processor: Quickly mix the eggs and heavy cream using a food processor.

Batch cooking: Make multiple quiches at once and freeze extras for future meals.