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