Salmon quiche: a simple recipe guaranteed to be a hit for dinner

Simple, comforting and quick, salmon quiche ticks all the boxes for busy evenings. It’s also an ideal brunch dish, with an affordable base and flexible variations. What’s more, it adapts to the seasons and fridge leftovers, without breaking the family budget.

What Marie Claire’s recipe suggests

In the version proposed by Marie Claire, the principle is clear: a shortcrust pastry filled with an egg-cream-milk mixture. What’s more, the salmon can be fresh or smoked, depending on taste, budget and mood. In short, it’s a reliable basis for a first try, while remaining modular.

In terms of portions, the classic version fits into a 24-26 cm mold, ideal for four to six servings. Also, this salmon quiche requires 3 eggs, 20 cl cream and 10 cl milk for a melt-in-the-mouth texture. Therefore, adjust the salt carefully if you’re using already-salted smoked salmon.

Ingredients and available variants

Depending on your taste, you can choose diced fresh salmon or delicately sliced smoked salmon. Dill, leek or spinach add freshness, color and a welcome vegetal touch. A hint of lemon zest enlivens the garnish without overpowering the taste of the fish.

“A simple, hearty quiche that’s ready without stress.”

As for the pastry, a homemade brisée is a pleasure, but a good store-bought pastry comes in handy on busy evenings. On the other hand, these cold bases give a more melt-in-the-mouth salmon quiche and an even crust. The filling adheres better and the slice remains clean when served.

The step-by-step method, tested in the kitchen

Preheat the oven to 180°C to stabilize the cooking process and ensure even coloring. If necessary, pre-cook the bottom for 10 minutes to avoid residual moisture. Also, use baking balls or dried beans to keep the dough flattened.

• Rinse and dry the smoked salmon to moderate the salt.
• Pat the salmon dry to avoid excess moisture.
• Sear leeks or spinach briefly to limit the amount of water rendered.
• Line the mould with paper for easy removal.
• Bake on lower rack to keep bottom crisp.

Whisk eggs, cream and milk with a pinch of nutmeg, and season with a little pepper. Spread the fish over the top, add a little salt to the smoked fish, pour over the mixture and you’ve got a well-balanced salmon quiche. Dill and snipped chives add a lively, pleasant note.

Bake for 25 to 35 minutes, until the surface is evenly golden-brown and shiny. The structure of the pastry will set better if you leave it to rest for 5 to 10 minutes before cutting. In this way, the pastry should barely wobble in the center, a sign of controlled baking.

Nutrition, safety and storage

Rich in protein and omega-3, salmon quiche is easy on the digestive system. However, smoked salmon adds salt: measure it out, taste it, then adjust the seasoning if necessary. And limit the cheese overload if you’re looking for a lighter profile.

Store in the refrigerator, shrink-wrapped, for up to 3 days, preferably in an airtight container. Freezing works for 2 to 3 months; reheating to 160°C keeps the pastry soft and preserves its texture. On the other hand, avoid the microwave, which softens the crust and dulls the filling.

Serving tips and clever pairings

Serve with a crisp salad, lemon and dill to spice things up without masking the taste. In this way, salmon quiche gains in freshness without superfluous effort, even at the office. A drizzle of olive oil before serving adds roundness and shine to the plate.

When it comes to drinks, a crisp white wine or lemon water is a good accompaniment, especially when the garnish is rich. In short, the slice fits in a lunchbox and can be eaten at room temperature, depending on your constraints. Add a few mild pickles to contrast with the sweetness of the salmon and cream.

For brunch, a meeting or a picnic, it travels well, without falling apart. From now on, this salmon quiche is a simple, reliable weekly staple. What’s more, each portion can be reheated without losing its shape, making it ideal for assembly-line meals.

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