This Smoked Salmon Quiche Lorraine is a delightful twist on the classic. It pairs the rich, smoky flavor of salmon with creamy custard and a hint of fresh dill. Perfect for brunch or a light dinner, this quiche is sure to impress family and friends.
Smoked salmon is the star here, providing a savory, smoky flavor that elevates the quiche. Dill adds a fresh, herbal note that complements the salmon beautifully. The eggs, heavy cream, and milk create a rich custard base, while Gruyère cheese melts into gooey perfection, adding a nutty flavor. Finally, green onions provide a subtle bite, balancing the creaminess of the quiche.
This quiche pairs beautifully with a fresh arugula salad drizzled with lemon vinaigrette. For a heartier meal, serve it alongside roasted potatoes or a medley of seasonal vegetables. A chilled glass of white wine or a light rosé complements the salmon's smoky notes perfectly.
To start, preheat your oven to 375°F (190°C). Roll out your pie crust and gently fit it into a 9-inch pie dish. Make sure the edges are nicely crimped, as this not only looks good but also helps hold the filling in place.
Scatter the smoked salmon evenly over the bottom of the pie crust. This ensures every bite has that lovely smoky flavor. Next, sprinkle the dill on top of the salmon, letting it fall naturally into the crevices.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until you have a smooth mixture. This is your custard base. Add the salt and black pepper to season it just right. Pour this mixture carefully over the salmon and dill in the pie crust, making sure it spreads evenly.
Now, it’s time for the cheese! Sprinkle the grated Gruyère evenly over the top, followed by the chopped green onions. These toppings will create a beautiful, golden finish as the quiche bakes.
Place the quiche in your preheated oven and bake for 35-40 minutes. You'll know it's done when the center is set and the top has a lovely golden hue. After baking, let it cool for a few minutes before slicing and serving.
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