This smoked salmon quiche is easy to make, with a delicious flavor and makes a wonderful brunch or lunch option. It’s picnic-ready as well!
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I go through phases when I make quiche or a savory galette more often for lunches. They might not seem so at first, but they are actually pretty good to take with you for a picnic.
You can just eat it with your hands and it’s a bit more interesting than a sandwich (although I do have some favorites of those too, like my balsamic fig, goat cheese and prosciutto croissant or caprese focaccia sandwich).
A semi-traditional quiche Lorraine is always a favorite, but they are easy to experiment with, too. I’ve had the idea of using the classic smoked salmon and sour cream combination in a quiche for a while but only recently got round to making it.
It’s makes a really easy and tasty combination, plus using sour cream is less heavy than a classic cream-filled quiche as well. All in all, it makes a great option for a brunch or other entertaining.
Tips for making this easy quiche
As with any quiche, you have a few components: the pastry, the filling and the egg-cream mixture. You can cheat a little and use a ready-made crust if you like, or else make your own if you have time. I prefer to part-bake the crust to help ensure it has a nice crispness to it.
After you have your part-cooked base, it’s easy to put together. You simple slice up the salmon and sprinkle that and the chives evenly over the base. Then whisk together the eggs, cream and milk and pour over the top.
I’ve used sour cream rather than the more typical heavy cream here as the slight tang goes well with the smoked salmon. Sour cream is also a little lighter in fat and calories, too.
I often find it easiest to pour in some but not all of the egg mixture before putting the dish in the oven, then top up the last bit once it’s in place for baking. This way, it’s a lot easier to pick up and move without some egg mixture escaping over the crust.
One thing to note with the flavor of this quiche is it’s definitely stronger than you might think as the smoked salmon cooks a little as the quiche bakes.
This means the flavor is much more distinct than ‘raw’ smoked salmon. It’s almost a bit salty so I would recommend you don’t add salt to the egg mixture, but pepper is fine so add some to taste.
This quiche could hardly be easier to make and has a great flavor. It makes an elegant and tasty addition to any spread. So whenever you choose to serve it, enjoy!
Try these other favorite quiches:
- Tomato asparagus quiche
- Fig, bacon and goat cheese quiche
- Plus get more lunch recipes in the archives.
Smoked salmon quiche
For the crust –
- 1 1/2 cups all purpose flour 210g
- 1/8 tsp salt
- 2 oz unsalted butter 60g
- 1 tbsp olive oil
- 3 tbsp cold water approx
For the filling –
- 3.5 oz smoked salmon 100g
- 1 tbsp chopped chives
- 3 eggs
- 1/2 cup sour cream 120ml
- 1/4 cup milk 60ml, or cream, if you prefer
- Preheat oven to 350F/175C.
- Measure out the flour and salt in a bowl, cut in the butter then mix in the olive oil and water. Add a little extra water or flour as needed to have it sticking together but not wet or too flaky. Alternatively mix together with a mixer/food processor adding the water last a tablespoon at a time.
- Roll out the pastry on a lightly floured surface and fill a tart/quiche pan which is approx 9.25in/23.5cm diameter and 1in/2.5cm deep. Press into the corners then trim around the edges. Prick all over with a fork. (Skip the above steps if using a ready made pastry case.)
- Blind bake the pastry case for 10 minutes, remove from the oven, take out the parchment/foil from blind baking and let it cool slightly.
- Meanwhile, cut the smoked salmon in to thin strips. Whisk together the eggs, sour cream, milk and a little black pepper, to taste.
- Spread the smoked salmon out evenly across the bottom of the pastry case. Top with the chopped chives then carefully pour in the egg-cream mixture.
- Bake for approx 25 minutes until lightly golden and set (depending on your oven, you may want to turn it a little over halfway through). Serve warm or room temperature.
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