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Smoked Salmon Quiche with Cream Cheese and Dill

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Active Time:  46 Minutes

  Makes 12 servings
A little smoked salmon goes a long way in this delicious party-size quiche. Do make sure to put the salmon under the custard, and not on top, or it will dry out in the oven. Serve with salad dressed with a mustardy vinaigrette.
For Crust:
1 recipe Basic Pastry Crust Dough II, shaped into 3/4-inch-thich round, chilled
For Filling:
2 tablespoons (1/4 stick) unsalted butter
1 1/2 cups thinly sliced onion
3 ounces cream cheese
2 1/2 tablespoons chopped fresh dill
1 1/2 teaspoons dijon mustard
1 garlic clove, minced
1 1/2 cups whipping cream
4 large eggs
1/2 teaspoon (scant) salt
1/4 teaspoon ground black pepper

4 ounces smoked salmon
3/4 cup grated Havarti or Fontina cheese  
FOR CRUST: Position rack in center of oven and preheat to 400 degrees F. Roll out dough on wax paper to 14-inch-diameter round. Invert dough into 11-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze 30 minutes.

Line crust with foil; fill with pie weights. Place tart pan on baking sheet and bake crust until sides begin to set, about 20 minutes. Remove foil and pie weights. Bake crust until cooked through and pale golden, piercing with fork if crust bubbles, about 10 minutes longer. Cool crust completely. Reduce oven temperature to 375 degrees F.

FOR FILLING: Melt butter in medium skillet over medium heat. Add onion and saute until translucent, about 8 minutes. Using electric hand mixer, beat cream cheese, dill, mustard and garlic in large bowl until light and fluffy. Whisk cream, eggs, salt and pepper in another large bowl to blend.

Place crust in tart pan on heavy large baking sheet. Arrange sauteed onions over bottom of crust. Top with salmon. Spoon dollops of cream cheese mixture atop salmon. Slowly pour custard over fillings. Top with Havarti or Fontina cheese. Bake quiche, on baking sheet, until golden brown and puffed, about 35 minutes. Cool on rack 30 minutes.

Transfer quiche to platter. Cut into wedges and serve warm.

Recipe created exclusively for by Ken Haedrich.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 12 servings
Calories: 407
Fat. Total: 32g
Fiber: 1g
Carbohydrates, Total: 20g
Sodium: 501mg
% Cal. from Fat: 71%
Cholesterol: 181mg
Protein: 10g
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