Salmon and Cheese Quiche
A delicious Salmon and Cheese Quiche with a flaky crust and savory filling, perfect for brunch or dinner.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 75 mins
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
1 (9-inch) Store-bought pie crust
8 oz Cooked salmon (flaked, skinless, boneless)
4 Large eggs
1 ½ cups Heavy cream
½ cup Whole milk
¾ cup Shredded Gruyère cheese
¾ cup Shredded sharp cheddar cheese
2 tablespoons Shallots, finely minced
2 tablespoons Fresh dill, chopped
½ teaspoon Salt
¼ teaspoon Black pepper, freshly ground
Pinch of nutmeg
Instructions
- Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie plate and prick the bottom with a fork
- Blind bake the crust by lining it with parchment and filling it with pie weights for 10-12 minutes, then remove weights and bake for another 5 minutes
- Sprinkle half of the cheese over the bottom of the crust, then add flaked salmon, minced shallots, and fresh dill
- In a bowl, whisk together eggs, heavy cream, whole milk, salt, pepper, and nutmeg until combined
- Pour the egg mixture over the filling and sprinkle remaining cheese on top
- Bake at 350°F (175°C) for 45-55 minutes until the center is set and top is golden brow
- Cool for 15-20 minutes before slicing and serving
Notes
Blind baking is recommended to avoid a soggy crust.
Ensure all ingredients are at room temperature for best results.
Letting the quiche rest before slicing ensures clean cuts.
Find it online: https://onthatplate.com/salmon-and-cheese-quiche/