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Smoked Salmon and Spring Vegetable Quiche Recipe

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4.3 from 14 reviews

This Smoked Salmon and Spring Vegetable Quiche combines a flaky homemade crust with tender leeks, sweet peas, and delicious smoked salmon in a rich, creamy custard. Finished with fresh dill, mozzarella, and a tangy crème fraîche topping, this elegant quiche is perfect for brunch, lunch, or a light dinner.

Ingredients

For the Crust

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • 8 tablespoons butter, chilled and cubed
  • ¼ cup very cold water

For the Filling

  • 2 tablespoons olive oil
  • 1 cup chopped leeks
  • 4 ounces smoked salmon, torn into pieces
  • ½ cup peas
  • 4 eggs
  • 2 cups heavy whipping cream
  • ⅛ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon chopped fresh dill, plus more for topping
  • ½ cup fresh mozzarella, torn to pieces

For the Topping

  • ½ cup crème fraîche
  • 1 teaspoon capers with juice
  • 1 teaspoon lemon juice
  • Extra smoked salmon and fresh dill for garnish (optional)

Instructions

  1. Make the crust: In a food processor, combine the flour, sugar, and ½ teaspoon salt. Pulse to mix evenly.
  2. Cut in the butter: Add the chilled, cubed butter and pulse until the mixture resembles pea-sized crumbs with the butter evenly distributed.
  3. Add water: Slowly add the very cold water while pulsing until a dough ball forms.
  4. Knead the dough: Transfer dough to a floured surface and gently knead for about 3 minutes until smooth. Shape into a ball.
  5. Chill the dough: Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for 2 hours to firm up.
  6. Roll out the dough: Roll the chilled dough into a 12-inch circle on a lightly floured surface.
  7. Fit the dough into the pie tin: Press the rolled dough into a 9-inch pie tin, shaping and crimping the edges as desired. Chill for 30 minutes to set.
  8. Blind bake the crust: Preheat oven to 375°F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes until firm and lightly golden.
  9. Prepare for filling: Remove weights and parchment, then prick the bottom of the crust with a fork to prevent bubbling.
  10. Reduce oven temperature: Lower the oven heat to 350°F to prepare for baking the filled quiche.
  11. Sauté the leeks: Heat olive oil in a skillet over medium heat. Cook the leeks for 3-4 minutes until softened but not browned.
  12. Assemble the filling: Spread the sautéed leeks evenly over the baked crust. Layer with torn smoked salmon pieces (reserve some for topping) and peas.
  13. Prepare custard: In a large bowl, whisk together eggs, heavy cream, ⅛ teaspoon salt, and pepper until smooth and well combined.
  14. Pour custard and add toppings: Carefully pour the egg mixture over the leeks, salmon, and peas. Sprinkle chopped fresh dill and torn mozzarella evenly on top.
  15. Bake the quiche: Return the quiche to the oven and bake for 40-50 minutes until the custard is set and the top is lightly golden.
  16. Make the crème fraîche topping: While baking, stir together crème fraîche, capers with juice, and lemon juice until combined.
  17. Cool and serve: Let the quiche cool for about 10 minutes. Serve slices topped with the crème fraîche mixture, fresh dill, and extra smoked salmon if desired.

Notes

  • Blind baking the crust prevents a soggy bottom for this custard-filled quiche.
  • Use very cold butter and water to get a flaky, tender crust.
  • Sauté the leeks gently to soften them without browning for the best flavor and texture.
  • You can substitute crème fraîche topping with sour cream or Greek yogurt for a similar tang.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.

Find it online: https://cozyplatter.com/smoked-salmon-and-spring-vegetable-quiche-recipe/