Smoked Salmon and Dill Quiche
Hello my loves! Many of you on my YouTube channel have requested this recipe! This Smoked Salmon and Dill Quiche is a delight I discovered during my travels through Europe. It reminds me of summers in Estonia, when the days are incredibly long and the kitchen always smells of something delicious.
This recipe breaks down into two main parts: creating the perfect, flaky shortcrust pastry from scratch, and then preparing the luscious, savory custard filling. Don't be intimidated by the pastry; follow the steps precisely, and you'll be rewarded with a perfect base for this Nordic-inspired delight.
12Ingredients
- 250 g All-purpose flour
- 5 g Salt(Approx. 1 tsp)
- 125 g Cold unsalted butter, cubed
- 70 ml Ice-cold water(Approx. 4-5 tbsp)
- 200 g Smoked salmon, chopped
- 20 g Fresh dill, finely chopped(A large handful)
- 100 g Cream cheese, softened
- 4 units Large eggs
- 200 ml Heavy cream (35% fat)(For a lighter version, use half cream, half milk)
- 100 ml Whole milk
- 1 small Leek, finely sliced(White and light green parts only)
- 1 pinch Freshly ground black pepper
Nutrition Facts
Instructions
Make the pastry: In a food processor, pulse the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. Add the ice water, 1 tablespoon at a time, pulsing until the dough just starts to come together. Do not overmix!
Chill the dough: Turn the dough out onto a lightly floured surface, form it into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
Preheat oven to 200°C (400°F). On a floured surface, roll the chilled dough into a circle about 30cm (12 inches) in diameter. Carefully transfer it to a 23cm (9-inch) quiche pan with a removable bottom. Trim the edges.
Blind bake the crust: Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the paper and weights, then bake for another 5-7 minutes, until the bottom is dry and pale golden. Let it cool slightly.
Prepare the filling: Reduce the oven temperature to 180°C (350°F). In a large bowl, whisk together the eggs, heavy cream, milk, and softened cream cheese until smooth. Season with a good amount of black pepper. Be very careful with salt, as the salmon is already salty.
Assemble the quiche: Scatter the sliced leek, chopped salmon, and fresh dill evenly over the bottom of the pre-baked crust. Carefully pour the egg mixture over the top.
Bake: Bake for 30-35 minutes, or until the center is just set (it should have a slight wobble) and the top is golden brown. A knife inserted near the center should come out clean.
Rest and serve: Let the quiche cool in the pan for at least 10 minutes before slicing and serving. This allows the custard to set fully. It's delicious warm or at room temperature.
Chef's Tip
For an extra flaky crust that never gets soggy, freeze your cubed butter for 15 minutes before mixing it into the flour. The extreme cold creates steam pockets as it bakes, resulting in a perfect texture!
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Smoked Salmon and Dill Quiche
Ingredients
- 250 g All-purpose flour
- 5 g Salt (Approx. 1 tsp)
- 125 g Cold unsalted butter, cubed
- 70 ml Ice-cold water (Approx. 4-5 tbsp)
- 200 g Smoked salmon, chopped
- 20 g Fresh dill, finely chopped (A large handful)
- 100 g Cream cheese, softened
- 4 units Large eggs
- 200 ml Heavy cream (35% fat) (For a lighter version, use half cream, half milk)
- 100 ml Whole milk
- 1 small Leek, finely sliced (White and light green parts only)
- 1 pinch Freshly ground black pepper
Instructions
- Make the pastry: In a food processor, pulse the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. Add the ice water, 1 tablespoon at a time, pulsing until the dough just starts to come together. Do not overmix!
- Chill the dough: Turn the dough out onto a lightly floured surface, form it into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
- Preheat oven to 200°C (400°F). On a floured surface, roll the chilled dough into a circle about 30cm (12 inches) in diameter. Carefully transfer it to a 23cm (9-inch) quiche pan with a removable bottom. Trim the edges.
- Blind bake the crust: Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove the paper and weights, then bake for another 5-7 minutes, until the bottom is dry and pale golden. Let it cool slightly.
- Prepare the filling: Reduce the oven temperature to 180°C (350°F). In a large bowl, whisk together the eggs, heavy cream, milk, and softened cream cheese until smooth. Season with a good amount of black pepper. Be very careful with salt, as the salmon is already salty.
- Assemble the quiche: Scatter the sliced leek, chopped salmon, and fresh dill evenly over the bottom of the pre-baked crust. Carefully pour the egg mixture over the top.
- Bake: Bake for 30-35 minutes, or until the center is just set (it should have a slight wobble) and the top is golden brown. A knife inserted near the center should come out clean.
- Rest and serve: Let the quiche cool in the pan for at least 10 minutes before slicing and serving. This allows the custard to set fully. It's delicious warm or at room temperature.
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