Smoked Salmon Quiche with Cream Cheese and Dill

  • Active Time 46m

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 a rack in the center of the oven and preheat to 400 degrees F. Roll out the dough on wax paper to a 14-inch-diameter round. Invert the dough into a 11-inch-diameter tart pan with a removable bottom. Trim the dough overhang to 1 inch. Fold the overhang in and press, forming double-thick, high-standing sides. Pierce the crust all over with a fork. Freeze for 30 minutes.

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

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

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

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

Recipe created exclusively for by Ken Haedrich.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6433

nutrition information per serving

407 calories; 32g total fat; 181mg cholesterol; 501mg sodium; 20g carbohydrates; 1g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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