This smoked salmon quiche is filled with bold flavors like fresh dill, smoked salmon and goat cheese. Each bite is balanced with fluffy eggs, golden crust, and rich savory flavor from the smoked salmon. Perfect for breakfast for dinner or a lazy brunch. Serve this quick up with a Taylor Farms Everything Chopped Salad Kit and fresh fruit for a complete meal!
A big thank you to our friends over at Taylor Farms for sponsoring this post and keeping The College Housewife up and running.
Say hello to your new favorite baked egg dish: Smoked Salmon Quiche!
Truly we love to make breakfast for dinner at least one night of the week and this easy recipe is definitely going on the rotation. This quiche is perfect for brunch on the weekends and have a bit leftover for breakfast the next day!
Smoked salmon is 100% a refrigerator staple for me. I love serving it up with scrambled eggs, on a bagel, in a salad, or a little bit of both in this case!
The inside of this quiche is laced with creamy goat cheese, fresh dill, and bold smoked salmon for some huge flavor. I love this quiche because it bakes in under an hour and satisfies my craving for a deli-style bagels and lox.
I love topping each slice off with a drizzle of my favorite hot sauce and serving it up with an easy side salad like Taylor Farms chopped kits!
Bookmark this recipe for the weekend!
Ingredients for Smoked Salmon Quiche
- all-purpose flour
- unsalted butter
- half and half
- cracked black pepper
- hot sauce
- fresh dill
- green onions
- goat cheese
- smoked salmon
How to make this easy quiche:
Whether you’re doing breakfast for dinner or making this smoked salmon quiche for a slow Sunday morning, it comes together really easily!
- Prepare your pie dough mixture and roll out into a tart or pie dish. Freeze the dough for 30 mins.
- Cover your dough with parchment paper and add rice or dried beans to ‘blind ‘bake’ your pie dough for 15 minutes at 375 F.
- Whisk together eggs, half and half, salt, pepper, hot sauce, dill and green onions.
- Pour egg mixture into pie shell and dollop with goat cheese and smoked salmon.
- Bake quiche for 40-50 minutes or until the center is just set.
What can you serve with smoked salmon quiche?
Its made with fresh greens, mini bagel toasts (like croutons!), everything bagel seasoning, and a seasoned ranch dressing. It truly pairs perfectly with this smoked salmon quick for the ultimate breakfast flavor combo.
Use this special coupon to get a discount on your own chopped salad kit!
Other Baked Breakfast Recipes that you will love!
- Strawberry and Cream Overnight French Toast
- Peach Blueberry Brioche French Toast
- Sausage Kale and Ricotta Quiche
- Apple Pecan Cinnamon Rolls
- Banana Nut Bread
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community
This smoked salmon quiche is filled with bold flavors like fresh dill, smoked salmon and goat cheese. Each bite is balanced with fluffy eggs, golden crust, and rich savory flavor from the smoked salmon.
Perfect for breakfast for dinner or a lazy brunch.
1 ¼ cups all-purpose flour (more for surface dusting)
½ tsp salt
½ cup (1 stick) cold unsalted butter, shredded
¼ cup ice water
1 ¼ half and half
1 tsp kosher salt
Cracked black pepper
A few dashes of your favorite hot sauce
1 tbsp fresh dill, chopped
2 green onions, diced
½ cup goat cheese, crumbled
6 ounces of smoked salmon
- Grease a 9-inch tart pan or pie pan with butter or nonstick spray. Set on a baking sheet and set aside.
- In a large bowl, combine flour and salt. Shred butter into the flour mixture and with a pastry blender of your hands blend together until crumbles form. Slowly add in your ice water, one tbsp at a time, incorporating with your pastry blender or spoon after each addition.
- Roll the pie dough into a large circle, roughly ¼ inch thick. Sprinkle an even layer of everything bagel seasoning over the crust and gently roll your rolling pin over once more so the seasoning sticks to the dough.
- Transfer to a tart pan or pie pan and freeze the dough for 30 minutes.
- Preheat the oven to 375 F.
- Remove dough from the freezer. Line the crust with parchment paper and fill with pie weights, dried beans or rice. Transfer to the oven and blind bake for 15 minutes. Turn oven heat down to 350 F.
- In a medium bowl whisk together eggs, half and half, salt, a few turns of cracked black pepper, hot sauce, dill and green onions. Transfer mixture to pie crust. Dollop egg mixture evenly with goat cheese and smoked salmon.
- Bake for 45-50 minutes or until the center is set. Cool for 10-15 minutes before serving. It can be served warm or at room temp.
Store-Bought Pie Crust: Yes, you can totally use store-bought pie crust. Just be sure to follow steps 4 and beyond after rolling out the store-bought pie dough.
Keywords: Eggs, breakfast, baked