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  • Writer's pictureKevin Dam

"Delicious Smoked Salmon and Dill Quiche: A Perfect Recipe for Brunch!"

Smoked Salmon and Dill Quiche offers a luxurious and sophisticated flavor profile. The silky texture of smoked salmon and the freshness of dill make it a popular choice for brunches and special occasions. Here's how to make this elegant quiche, along with some helpful tips and tricks.


  • Dish name: Smoked Salmon and Dill Quiche

  • Cuisine: French-inspired

  • Preparation time: 20 minutes, plus chilling

  • Cooking time: 45 minutes

  • Yield: Serves 6


  • 1 pie pastry crust (9-inch)

  • 4 ounces smoked salmon, sliced into ribbons

  • 1 tablespoon fresh dill, chopped, plus more for garnish

  • 4 large eggs

  • 1 cup heavy cream

  • 1/2 cup cheese (such as cream cheese or goat cheese), softened

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • Optional: 1/2 teaspoon lemon zest


  1. Preheat your oven to 375°F (190°C).

  2. Roll out pie crust and fit into a 9-inch pie dish. Place in the refrigerator to chill.

  3. In a medium bowl, combine the eggs, heavy cream, salt, pepper, and lemon zest if using. Beat until well mixed.

  4. Spread the softened cheese over the bottom of the pie crust. Arrange the salmon over the cheese and sprinkle with the chopped dill.

  5. Pour the egg and cream mixture over the salmon and dill.

  6. Bake for approximately 45 minutes, or until the quiche is set and the top is lightly browned.

  7. Let the quiche cool for 10 minutes before garnishing with additional dill and serving.

Tips and Tricks:

  • Salmon Quality: Use high-quality smoked salmon for the best flavor.

  • Herbs: Fresh dill is key to this recipe, but in a pinch, you could use dried dill—just use less than fresh.

  • Cream Cheese: Letting the cream cheese soften will make it easier to spread evenly in the crust.

  • Blind Baking: Consider blind baking the crust for 10 minutes to get a crisper base, preventing sogginess.

  • Egg Mixture: Overmixing can incorporate too much air, which might make the quiche puff during baking and then deflate.

  • Lemon Zest: Lemon zest can add a bright note that complements the fish, but it's optional.

  • Baking Time: Keep an eye on the quiche as oven temperatures can vary. It is done when there is a slight jiggle in the center.

  • Cooling Time: Allow the quiche to set by cooling it down, which will make slicing easier.

  • Serving: Smoked Salmon and Dill Quiche can be served warm or at room temperature.

  • Pairing: Serve with a light salad or some cream freshened with lemon to cut through the richness of the quiche.

With these tips and tricks in your culinary arsenal, you'll be all set to create an impressive Smoked Salmon and Dill Quiche that's sure to dazzle your diners. Enjoy the delightful melding of flavors and textures in each bite!

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1 Comment

Mohamed Njounkou
Jun 29

I like this post

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