Smoked Salmon Goat Cheese Quiche

This puff pastry smoked salmon and goat cheese quiche transforms ordinary brunch into something extraordinary. With its buttery flaky crust and delicate filling of smoked salmon and tangy cheese, it manages to be both elegant and comforting at the same time. I discovered this recipe when looking for something special to serve at my sister's baby shower, and it's become my go-to impressive dish that actually requires minimal effort.

I first made this quiche when hosting an impromptu brunch and needed something that looked fancy but wouldn't keep me trapped in the kitchen all morning. The combination of buttery pastry with smoky salmon and creamy cheese had everyone requesting the recipe before they'd even finished their first slice.

Ingredients

• Frozen puff pastry: Thawed according to package directions for the quickest path to a flaky crust
• Large eggs: Providing structure and richness to the filling
• Whipping cream: Creates the silkiest texture but half and half or whole milk work well too
• Kosher salt: Enhances all the flavors without being too harsh
• Tabasco hot sauce: Adds depth without noticeable heat
• Smoked salmon: Brings luxurious flavor, look for cold-smoked for the best texture
• Crème fraîche or goat cheese: Adds tangy creaminess that balances the salmon
• Fresh dill: The classic herb pairing with salmon brightens everything
• Green onions: Provide mild onion flavor without overwhelming the delicate filling

Step-by-Step Instructions

Prepare the Puff Pastry Shell:

Roll out thawed puff pastry on a lightly floured surface until it's large enough to fit your pie tin with enough to go up the sides. Trim into a circle and press gently into your pan. Use a fork to pierce the bottom multiple times this prevents bubbling. Line with foil and fill with dry beans or pie weights to keep the pastry flat during the initial bake. Blind bake for 15 minutes at 375°F until the edges just begin to turn golden.

Create the Custard Base:

While the crust is baking, whisk together eggs, cream, salt, and Tabasco in a large measuring cup or bowl with a spout for easy pouring. Whisk thoroughly until the mixture is completely uniform with no streaks of egg white visible. This creates the silky base that will hold all our flavorful ingredients.

Assemble and Bake:

Pour your egg mixture into the partially baked pastry shell. Distribute pieces of smoked salmon throughout the custard ensuring some pieces are visible on top. Dot the surface with crème fraîche or goat cheese crumbles. Sprinkle fresh dill and green onions evenly across the top. Bake for 30 to 35 minutes until the center is just set it should have a slight wobble but not be liquid.

Rest Before Serving:

Allow the quiche to rest for 5 to 10 minutes before slicing. This crucial step lets the custard fully set and makes slicing clean and beautiful. Garnish with additional fresh dill and green onions just before serving to brighten both flavor and appearance.

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This quiche holds a special place in my cooking repertoire because it was the first dish that made me feel like a truly accomplished home cook. The way the buttery pastry shatters with each bite while the filling stays creamy and delicate seems like culinary magic, but it's actually one of the easiest impressive dishes you can make.

Perfect Pairings

The rich flavor profile of this quiche pairs beautifully with simple accompaniments. A lightly dressed arugula salad with lemon vinaigrette provides the perfect peppery contrast to the creamy quiche. For brunch, serve alongside fresh berries and sparkling wine or mimosas. If serving for dinner, roasted asparagus or haricots verts make excellent vegetable sides that complement rather than compete with the salmon.

Make It Your Own

While this recipe creates a perfect classic version, there are countless ways to adapt it to your taste. Add caramelized onions for sweetness, swap the dill for fresh thyme or tarragon, or sprinkle in some capers for briny pops of flavor. The basic formula works with many protein options beyond salmon try cooked ham, bacon, or for a vegetarian version, sautéed mushrooms and spinach. The puff pastry base remains the same, making this a versatile template for countless variations.

Storage and Reheating

Store any leftover quiche covered in the refrigerator for up to 3 days. To reheat individual slices, place in a 325°F oven for about 10 minutes until just warmed through. Avoid microwave reheating which can make the pastry soggy. For best results when reheating a whole quiche, cover with foil and heat at 325°F for about 20 minutes, then uncover for the final 5 minutes to recrisp the top.

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This quiche is an elegant yet simple culinary masterpiece, perfect for impressing guests without the stress.

Frequently Asked Questions

→ Can I substitute the goat cheese with another type?

Yes, you can substitute goat cheese with cream cheese, ricotta, or feta. Each will provide a different flavor profile, with feta being saltier and cream cheese being milder than goat cheese.

→ How do I know when the quiche is properly set?

The quiche is properly set when the edges are firm but the center still has a slight jiggle when gently shaken. A knife inserted about 1 inch from the center should come out clean. The quiche will continue to set as it cools.

→ Can I make this quiche ahead of time?

Yes, this quiche can be made 1-2 days ahead and refrigerated. Reheat in a 325°F oven until warmed through, or serve at room temperature. You can also freeze the baked quiche for up to 3 months.

→ What can I serve with this salmon quiche?

This quiche pairs beautifully with a simple green salad dressed with lemon vinaigrette, roasted asparagus, or a light cucumber salad. For brunch, serve with fresh fruit or roasted potatoes.

→ Can I use fresh salmon instead of smoked?

Yes, you can use fresh salmon, but it should be pre-cooked before adding to the quiche. Pan-sear or roast the salmon until just cooked through, then flake it before adding to the quiche filling.

→ What does blind baking the pastry do?

Blind baking partially cooks the puff pastry before adding the wet filling, preventing the bottom from becoming soggy. The weights help the pastry maintain its shape and prevent bubbling during this initial bake.