Ingredients for Smoked Salmon Quiche
- Pie Crusts
- 4 ounces thinly sliced smoked salmon
- Shallot
- Gruyere Cheese
- 1 tablespoon all-purpose flour
- Parmesan Cheese
- 1/4 cup milk
- 1/2 cup heavy cream
- 4 large eggs
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Smoked Salmon Quiche? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Smoked Salmon Quiche
- Preheat oven to 375°F (190°C).
- Place a 9-inch pre-made pie crust in a pie plate. Prick the bottom with a fork several times to prevent bubbling. Bake for 10-12 minutes, or until lightly golden.
- Reduce oven temperature to 350°F (175°C).
- In a large bowl, whisk together 4 large eggs, 1/2 cup heavy cream, 1/4 cup milk, 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a separate bowl, gently combine 1/2 cup grated Gruyere cheese, 1/4 cup grated Parmesan cheese, 2 finely chopped shallots, and 1 tablespoon all-purpose flour.
- Evenly sprinkle the cheese mixture and 4 ounces thinly sliced smoked salmon over the bottom of the warm pie crust.
- Slowly pour the egg mixture into the warm pie shell, ensuring it reaches all corners.
- Bake on the middle rack for 40-50 minutes, or until the quiche is lightly browned and a knife inserted 1 inch from the edge comes out clean. The center should be set but slightly soft.
- Let the quiche cool on a wire rack for at least 15 minutes before slicing and serving.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
1g
Fat
82g
Carbs
6g
