There are some dishes that just sing of comfort, elegance, and effortless deliciousness, and this Smoked Salmon and Goat Cheese Quiche is undoubtedly one of them. From the moment the buttery aroma of puff pastry fills the kitchen to the first creamy, savory bite, this quiche is a guaranteed crowd-pleaser. In my own home, it’s become a weekend brunch staple, a celebratory centerpiece, and even a surprisingly simple weeknight dinner option when paired with a fresh salad. What I particularly adore about this recipe is its versatility. It’s sophisticated enough to impress guests, yet approachable enough for even novice bakers to master. The combination of flaky puff pastry, rich smoked salmon, tangy goat cheese, and a velvety egg custard is simply divine. Every time I bake this quiche, it disappears in record time, with requests for seconds (and thirds!) echoing around the table. If you’re looking for a recipe that’s both impressive and incredibly satisfying, look no further. This Smoked Salmon and Goat Cheese Quiche is about to become your new favorite too.

Ingredients: The Heart of a Delicious Quiche

The beauty of this Smoked Salmon and Goat Cheese Quiche lies not just in its preparation, but also in the quality of its ingredients. Each component plays a crucial role in creating the symphony of flavors and textures that make this dish so irresistible. Let’s delve into each ingredient and explore why they are essential for a perfect quiche.

One 400 gram package of puff pastry, thawed overnight in the refrigerator: Puff pastry is the foundation of our quiche, providing that signature flaky, buttery crust that contrasts beautifully with the creamy filling. Using a pre-made, high-quality puff pastry significantly simplifies the process and ensures consistent results. The overnight thawing in the refrigerator is absolutely key. This slow thawing process prevents the pastry from becoming too soft or sticky, making it easier to roll out and work with. If you’re in a pinch, you can try a quicker thaw at room temperature, but keep a close eye on it and ensure it doesn’t get too warm. Look for all-butter puff pastry for the richest flavor and flakiest texture – it truly makes a difference. For those who are gluten-sensitive, gluten-free puff pastry options are becoming increasingly available and can be used as a substitute.
½ tbsp unsalted butter: Butter is the magic ingredient that starts our flavor journey. Unsalted butter allows us to control the overall saltiness of the dish, especially considering the smoked salmon and goat cheese are already naturally salty. We’ll use this butter to sauté our shallots and leeks, gently coaxing out their sweet and savory notes, which will infuse the entire quiche with a subtle depth of flavor. Using unsalted butter also gives us the flexibility to adjust the salt levels later, ensuring a perfectly balanced taste.
2 tbsp finely chopped shallot or approx 1 very small onion: Shallots bring a delicate, slightly sweet, and less pungent onion flavor to the quiche, which complements the richness of the salmon and goat cheese without overpowering them. If you don’t have shallots on hand, a very small, finely diced yellow onion can be used as a substitute. However, be sure to dice it very finely and sauté it gently to mellow out its sharpness. The key is to create a subtle aromatic base that enhances the other flavors without being too assertive. For a milder flavor still, you could even consider using the white part of a scallion, thinly sliced.
1 small or ½ large leek, cleaned and sliced in ½ inch slices white and light green parts only (see post for substitution): Leeks offer a mild, oniony, and slightly sweet flavor that’s more delicate than a traditional onion, making them a perfect partner for smoked salmon. It’s crucial to thoroughly clean leeks as they tend to trap dirt between their layers. The best method is to slice them first, then submerge them in a bowl of cold water and swish them around. The dirt will sink to the bottom, and you can scoop out the clean leeks. We only use the white and light green parts of the leek in this recipe as the darker green parts can be tougher and have a stronger, sometimes bitter flavor. If you can’t find leeks, a good substitution would be celery, thinly sliced, or even fennel bulb, thinly sliced, for a slightly anise-like note.
4-6 oz lox (smoked salmon) cut into small pieces: Smoked salmon, or lox, is the star protein of our quiche, adding a luxurious, smoky, and slightly salty flavor that is simply irresistible. The quality of your smoked salmon will significantly impact the final taste of the quiche. Look for good quality lox that is moist and flavorful. Slicing it into small pieces ensures that it is evenly distributed throughout the quiche and each bite is infused with that wonderful smoky salmon flavor. You can use different types of smoked salmon, such as cold-smoked or hot-smoked, depending on your preference. Cold-smoked lox is the traditional choice and offers a delicate, silky texture. Hot-smoked salmon will have a flakier texture and a more pronounced smoky flavor.
4 oz crumbled goat cheese: Goat cheese adds a tangy, creamy, and slightly earthy note that beautifully complements the richness of the smoked salmon and the sweetness of the leeks and shallots. Its distinctive flavor profile elevates the quiche from ordinary to extraordinary. Use a soft, fresh goat cheese for this recipe. If you prefer a milder flavor, you can use a chevre log that is plain or lightly flavored with herbs. For those who are not fans of goat cheese, cream cheese or ricotta cheese can be used as a milder, creamier substitute, although it will change the overall flavor profile.
1 cup whipping cream: Whipping cream provides the richness and creaminess to our egg custard base, creating that luscious, velvety texture that is characteristic of a good quiche. Using full-fat whipping cream is recommended for the best flavor and texture. If you are looking for a slightly lighter option, you can substitute with half-and-half, but the quiche will be less rich and creamy. Avoid using milk as it will result in a thinner, less flavorful custard.
4 large eggs: Eggs are the binding agent for our quiche, creating the custard base that holds all the ingredients together. They also add richness and protein to the dish. Using large eggs ensures the right ratio of egg to cream for a perfectly set quiche. Make sure your eggs are fresh for the best flavor and texture.
¼ tsp salt: Salt is essential for enhancing the flavors of all the ingredients and balancing the sweetness and richness of the quiche. We use a relatively small amount of salt as both the smoked salmon and goat cheese are naturally salty. It’s always best to start with less salt and add more to taste at the end.
¼ tsp of pepper: Black pepper adds a subtle warmth and spice that complements the savory flavors of the quiche. Freshly ground black pepper is always preferred for its more vibrant flavor, but pre-ground pepper will also work.
¼ tsp cayenne pepper: A pinch of cayenne pepper adds a subtle hint of heat that elevates the flavor profile without making the quiche spicy. It provides a gentle warmth that complements the smoky salmon and tangy goat cheese. If you are sensitive to spice, you can reduce the amount of cayenne pepper or omit it altogether. For those who enjoy a bit more heat, you can increase the amount to ½ tsp.
2 tbsp chopped fresh dill: Fresh dill adds a bright, herbaceous, and slightly lemony note that perfectly complements the smoked salmon and goat cheese. Its delicate flavor enhances the overall freshness of the quiche. Fresh dill is highly recommended for its superior flavor and aroma. If you don’t have fresh dill, you can use dried dill, but use only about 1 teaspoon as dried herbs are more concentrated in flavor. Other fresh herbs that would work well in this quiche include chives, parsley, or tarragon.

Instructions: Crafting the Perfect Smoked Salmon and Goat Cheese Quiche

Now that we have all our wonderful ingredients ready, let’s walk through the step-by-step instructions to create this delectable Smoked Salmon and Goat Cheese Quiche. Follow these directions carefully, and you’ll be rewarded with a perfectly baked quiche that’s both impressive and utterly delicious.

Sauté the Aromatics: Begin by melting ½ tablespoon of unsalted butter in a medium fry pan over medium heat. Once the butter is melted and shimmering, add the finely chopped shallots (or onion) and sliced leeks. Sauté them gently, stirring occasionally, until the leeks begin to soften and become translucent. This should take about 5-7 minutes. Avoid browning them; we want them to be soft and sweet, not caramelized. Sautéing these aromatics first releases their flavors and mellows their sharpness, creating a more harmonious flavor base for the quiche. Once softened, remove the pan from the heat and set the sautéed shallots and leeks aside to cool slightly. Cooling them before adding them to the egg mixture prevents them from partially cooking the eggs and ensures a smooth, even custard.
Prepare the Egg Mixture: In a medium bowl, using a whisk, combine 1 cup of whipping cream, 4 large eggs, ¼ teaspoon of salt, ¼ teaspoon of pepper, and ¼ teaspoon of cayenne pepper. Whisk these ingredients together until they are well combined and the mixture is smooth and slightly frothy. Be careful not to overwhip, as this can incorporate too much air and result in a less tender custard. Just whisk until everything is nicely incorporated. This simple egg mixture forms the creamy, flavorful base of our quiche.
Combine the Filling Ingredients: To the egg mixture in the bowl, add the 4-6 oz of smoked salmon (lox) cut into small pieces, 4 oz of crumbled goat cheese, and the cooled sautéed shallot and leek mixture. Gently mix everything together until the ingredients are evenly distributed throughout the egg mixture. Be careful not to overmix at this stage, as you want to keep the goat cheese somewhat intact in crumbles, rather than completely dissolved. This step brings all the star players together, creating a symphony of flavors ready to be baked into our quiche.
Prepare the Puff Pastry Crust: Lightly flour a clean, flat surface, such as a countertop or a large cutting board. Unwrap the thawed puff pastry and gently roll it out into a 10-inch (25 cm) round. Rolling it out slightly larger than your tart pan ensures you have enough pastry to fit the pan and create a decorative edge. Be careful not to roll it too thin, as it might become too fragile. Aim for a thickness of about ⅛ inch.
Transfer Pastry to Tart Pan: Gently lift the rolled-out puff pastry and carefully transfer it to a 9-inch (23 cm) tart pan. Press the pastry into the bottom and up the sides of the tart pan, ensuring it fits snugly into the corners. If the pastry tears slightly, you can gently patch it up with your fingers.
Trim and Crimp the Edges: Trim the excess dough from around the edge of the tart pan, leaving a ½-inch (1 cm) overhang. This overhang will allow you to create a decorative crimped edge. Fold the overhang inwards and gently crimp the edge with your fingers to create a decorative border. You can use various crimping techniques, such as using a fork or pinching the dough with your thumb and forefinger to create a fluted edge. A well-crimped edge not only looks beautiful but also helps to hold the filling in place.
Prick the Tart Shell: Using a fork, prick the tart shell all over the bottom and sides. This step is crucial to prevent the puff pastry from puffing up too much in the oven and creating an uneven crust. Pricking allows steam to escape during baking, ensuring a flat and even base for the filling.
Pour in the Egg Mixture: Carefully pour the prepared egg mixture into the prepared puff pastry tart shell, spreading it evenly to ensure all the ingredients are distributed throughout the quiche.
Bake to Golden Perfection: Bake the quiche in a preheated oven at 375°F (190°C) for approximately 35-40 minutes, or until the quiche is puffed and lightly browned, and a knife inserted into the center comes out clean. The baking time may vary slightly depending on your oven, so it’s important to check for doneness. The quiche is ready when the custard is set and no longer jiggly, and the crust is golden brown. If the crust starts to brown too quickly, you can loosely tent the quiche with foil for the last 10-15 minutes of baking.
Rest and Garnish: Once baked, remove the quiche from the oven and allow it to rest for 5-10 minutes before slicing. This resting period allows the custard to set further and makes it easier to slice and serve. Garnish the quiche with 2 tablespoons of freshly chopped dill before serving. The fresh dill adds a final touch of freshness and flavor.

Nutrition Facts: A Balanced Indulgence

While this Smoked Salmon and Goat Cheese Quiche is undeniably delicious and satisfying, it’s also important to be mindful of its nutritional content. Here’s an estimated breakdown of the nutrition facts, keeping in mind that these values are approximate and can vary based on ingredient brands and specific quantities used.

Servings: This recipe is designed to serve approximately 6-8 people, making it perfect for brunch gatherings or family meals.
Calories per serving (approximate): Based on estimations for the ingredients, one serving of this quiche is likely to contain approximately 400-500 calories. This is an estimate and can vary depending on portion size and specific ingredients used.

It’s important to remember that this quiche, while containing healthy fats from the salmon and goat cheese, and protein from the eggs, is also relatively rich due to the puff pastry and whipping cream. Enjoy it as a treat or part of a balanced meal with a generous side salad to increase vegetable intake and fiber. Always consider your individual dietary needs and consult with a nutritionist or dietitian for personalized dietary advice.

Preparation Time: From Prep to Plate

The beauty of this Smoked Salmon and Goat Cheese Quiche is that it’s relatively straightforward to prepare, even though it looks and tastes quite sophisticated. Here’s a breakdown of the estimated time you’ll need:

Prep Time: Approximately 20-25 minutes (includes sautéing vegetables, preparing egg mixture, rolling out pastry, and assembling the quiche).
Cook Time: 35-40 minutes in the oven.
Total Time: Approximately 55-65 minutes.

Remember to factor in the overnight thawing time for the puff pastry. While the active preparation time is relatively short, the baking and resting time are essential for achieving the perfect texture and flavor.

How to Serve: Elevating Your Quiche Experience

Smoked Salmon and Goat Cheese Quiche is incredibly versatile and can be served for various occasions, from casual brunches to elegant dinners. Here are some serving suggestions to elevate your quiche experience:

Brunch Star: Serve warm or at room temperature as the centerpiece of a brunch spread. Pair it with:
- A fresh green salad with a light vinaigrette to balance the richness of the quiche.
- A fruit salad or platter for a refreshing contrast.
- Croissants, muffins, or other breakfast pastries for a complete brunch feast.
- Mimosas, sparkling cider, or freshly brewed coffee to drink.
Lunch Delight: Enjoy a slice of quiche for a satisfying and flavorful lunch. Consider serving it with:
- A cup of creamy tomato soup or a light vegetable soup.
- A side of roasted asparagus or grilled vegetables.
- A crusty baguette for dipping into the creamy filling.
Dinner Elegance: Transform this quiche into a sophisticated dinner option. Serve it with:
- A more substantial salad, such as a Caesar salad or a spinach salad with bacon and mushrooms.
- Roasted potatoes or sweet potato fries for a heartier meal.
- A glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio, which pairs beautifully with smoked salmon and goat cheese.
Appetizer Portions: For a party appetizer, bake the quiche in mini tart pans or as a large quiche and cut it into small squares or wedges. Serve at room temperature for easy handling.
Temperature Versatility: This quiche is delicious both warm and at room temperature, making it perfect for potlucks, picnics, and make-ahead meals. It can be reheated gently in the oven or microwave if desired.

Additional Tips for Quiche Perfection

To ensure your Smoked Salmon and Goat Cheese Quiche is a resounding success, here are five additional tips to keep in mind:

Blind Bake for Extra Crispy Crust (Optional): For an even crispier crust, you can blind bake the tart shell before adding the filling. To do this, line the pricked tart shell with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and pie weights and bake for another 5 minutes to dry out the crust further. Then, proceed with filling and baking as directed. This step is optional but highly recommended if you prefer a super crispy crust.
Don’t Overbake the Custard: Overbaking will result in a dry and rubbery quiche. The quiche is perfectly baked when the custard is set but still slightly jiggly in the very center. It will continue to set as it cools. Use the knife test – when a knife inserted into the center comes out mostly clean, the quiche is done.
Customize Your Cheese: While goat cheese is a fantastic pairing with smoked salmon, feel free to experiment with other cheeses. Gruyere, Swiss, or even a blend of cheddar and Monterey Jack would also work beautifully. Consider using a combination of cheeses for a more complex flavor profile.
Add More Vegetables: Feel free to incorporate other vegetables into your quiche. Sautéed spinach, asparagus, mushrooms, or bell peppers would all be delicious additions. Just make sure to sauté any vegetables before adding them to the quiche to remove excess moisture and enhance their flavor.
Make Ahead and Freeze: Smoked Salmon and Goat Cheese Quiche can be made ahead of time. You can bake it a day in advance and store it in the refrigerator. It can also be frozen, either whole or in slices. To freeze, let the quiche cool completely, then wrap it tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in a low oven (325°F or 160°C) until warmed through.

FAQ Section: Your Quiche Questions Answered

Let’s address some common questions you might have about the ingredients in this Smoked Salmon and Goat Cheese Quiche recipe:

Q1: Can I use regular milk instead of whipping cream?
A: While you can use milk or half-and-half as a lighter alternative to whipping cream, it will significantly affect the richness and creaminess of the quiche. Whipping cream provides the luxurious texture that is characteristic of a classic quiche. Using milk will result in a thinner, less flavorful custard. For the best results, stick with whipping cream or at least half-and-half.

Q2: What if I don’t like goat cheese? What can I substitute?
A: If you are not a fan of goat cheese, there are several excellent substitutes. Cream cheese, ricotta cheese, or even Boursin cheese would all provide a creamy texture and milder flavor. Gruyere or Swiss cheese would also be delicious and offer a nutty, savory flavor. Experiment to find your favorite cheese combination!

Q3: Can I use fresh salmon instead of smoked salmon?
A: While you can use fresh salmon, it will drastically change the flavor profile of the quiche. Smoked salmon provides a distinctive smoky and salty flavor that is central to this recipe. If using fresh salmon, you would need to cook it first (poached or pan-seared) and season it well to compensate for the lack of smokiness and saltiness. Consider adding smoked paprika to the filling to mimic some of the smoky flavor.

Q4: Can I make this quiche without puff pastry? What else can I use for the crust?
A: Puff pastry provides a wonderfully flaky and buttery crust, but you can use other crust options if you prefer. Shortcrust pastry or pie crust would be a classic alternative. You can also use a pre-made refrigerated pie crust to save time. For a crustless option, you can simply bake the filling in a buttered tart pan or baking dish, although it will technically be a frittata rather than a quiche.

Q5: Can I add other vegetables besides leeks and shallots?
A: Absolutely! Feel free to add other vegetables to your Smoked Salmon and Goat Cheese Quiche. Sautéed spinach, asparagus, mushrooms, bell peppers, or even roasted red peppers would all be delicious additions. Just ensure you sauté or roast any vegetables beforehand to remove excess moisture and enhance their flavor before adding them to the quiche filling.

This Smoked Salmon and Goat Cheese Quiche is truly a recipe that keeps on giving. It’s elegant, flavorful, and surprisingly easy to make. From brunch gatherings to weeknight dinners, it’s a dish that’s sure to impress and satisfy. Enjoy creating and sharing this delicious quiche!