I’m so excited to share this with you.
This quiche is really good, you guys.
From what I see, you all really like this heirloom tomato + pesto quiche. Yes, that quiche has wonderful flavor. So, I can’t wait for you to try this!
I tried smoked salmon for the first time when I was 17 or 18. My dad and brother are avid fishermen and brought home a smoked salmon from one of their trips. It was definitely love at first bite for me. I love the stuff!
I used to eat smoked salmon on crackers with a spread of mustard. If you haven’t tried that, I think you should. Such a simple, delicious snack. Just talking about it makes me want it now!
Over the years, I got more adventurous with my smoked salmon eating. I’ve ordered smoked salmon quiche in restaurants and I’ve also had it in an omelet. Smoked salmon on a bagel with cream cheese, lettuce and tomato? Yes, please.
Anyway, as you can see, I love it. And this quiche is my new favorite thing. I took one bite and then the whole piece was gone entirely too fast. I declared that I would be making this all the time now.
And I really could! It’s so easy to prepare. Smoked salmon is ready to go once you buy it, with no preparation. Isn’t that nice?
For this quiche, I used a store-bought whole wheat crust. I still don’t have that crust making down yet.
Some other tips: It’s important to let the cream cheese soften for this. Once softened, it is much easier to mix with the fresh dill and chives. I really do suggest using fresh herbs here. I’m sure you could use dried if you want, but the fresh herbs taste so good in this.
Also, use any tomatoes you would like. I used two small San Marzano tomatoes from Three Springs. From what I hear, they are awesome sauce tomatoes, but they also worked wonderfully in this quiche.
The last thing about this is the capers. Just a small amount adds something really special to this quiche. They are little bits of goodness and go so well with smoked salmon.
The flavor of this quiche is out of this world. It’s the right combination of cheese, fresh herbs, veggies, salmon and eggs. I do hope that you get to try this quiche and I hope that you enjoy every single bite!
- 1 pie crust (choose your favorite!)
- 4 ounces cream cheese, softened
- 1 tablespoon mix of fresh dill and chives, lightly chopped
- Pinch of onion powder
- 2 small or 1 medium tomato, diced
- 4 ounces smoked salmon
- 1 1/2 tablespoons capers
- 4 eggs
- 1 cup milk (I used whole)
- Salt and pepper
- Preheat the oven to 375*.
- In a small mixing bowl, mix together the softened cream cheese, chopped dill and chives and pinch of onion powder.
- Spread the cream cheese mixture over the bottom and sides of the prepared pie crust. Once spread, there should be a thin layer the entire way around (see photo above).
- On top of the cheese layer, add the diced tomatoes.
- Add small pieces of the smoked salmon on top of the tomatoes.
- Add the capers on top of the salmon.
- In a bowl, whisk together the eggs and milk. Add salt and pepper.
- Pour the egg mixture into the crust.
- Bake in the preheated oven for 15 minutes, then turn the heat to 400* and bake an additional 25 minutes, or until the quiche is set.
- Enjoy!
- Baking times may vary. Start watching your quiche after 15 minutes in the 400* oven.
Pingback: Brussels Sprouts + Smoked Gouda Quiche | The Dreaming Foodie
Pingback: Shiitake Mushroom + Green Garlic (or Spring Onion) Parmesan Quiche | The Dreaming Foodie
This looks amazing! I’m thinking a pinch or two of dry mustard might be a good addition. You are right that a dab of mustard tastes great with smoked salmon. Or maybe just a dab of horseradish. The San Marzano tomatoes are a good suggestion. They have less moisture than regular tomatoes and so won’t make your quiche soggy. If you use another kind of tomato, you may want to cut them up, salt them and leave them on paper towels to drain for a bit, to remove some of the moisture.
did you pre cook the crust?
Yes. But this time I left out the tomatoes all together since the bottom was soggy and I had dried off all the tomatoes and used Roma. I also put the capers in the dill, onion and cream cheese mix and added lemon dill sauce to the egg mix. YUMMY!! I did need to cover the edge of the pie crust about 10-15 minutes before it was done so it wouldn’t burn….