Description
A savory, flaky quiche combining buttery salmon, creamy custard, and a crisp pastry crust, perfect for brunch or dinner. Rich in omega-3s and balanced with fresh dill and spring onions. Serves 6–8.
Ingredients
1 cup all-purpose flour
½ cup cold unsalted butter, cubed
½ teaspoon salt
4 large eggs
1 cup cream
1 tablespoon fresh dill, sliced
¼ cup chopped spring onions
1½ cups flaked cooked salmon
½ cup cheddar cheese, cubed
Instructions
Preheat oven to 375°F (190°C)
In a bowl, mix flour, salt, and cubed butter until crumbly
Press dough into a 9-inch tart pan with edges
Remove any loose flour, prick bottom with a fork
Bake crust for 12 minutes until golden
Reduce oven to 350°F (175°C)
In a large bowl, whisk eggs, cream, dill, spring onions, and ½ teaspoon salt
Fold in salmon and ¼ cup of cheese
Pour mixture into pre-baked crust
Sprinkle remaining cheese on top
Bake for 25–30 minutes until center is set
Cool completely before slicing
Notes
Use blind baking to prevent a soggy crust
Chill milk right before using for a lighter version
Add capers or spinach for variation
Freeze baked quiche, unbaked custard filling for up to 2 months
- Prep Time: 30
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: French-American fusion
Nutrition
- Serving Size: 1 slice (9-inch pie)
- Calories: 300
- Sugar: 0g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 300mg