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Nutty Gruyere and salty salmon take this delicious quiche over the top.
The Backstory: This delicious quiche has the surprise of smoked salmon nestled among gooey melted Gruyere and sauteed green onions. It is an amazing combination that reminds me off a cross between Eggs, Lox, and Onions and a gourmet grilled cheese sandwich. It’s also one of those dishes that everyone will ask you for the recipe, so be prepared. (Not a bad thing, right?) More of the Backstory after the recipe…
Smoked Salmon & Gruyere Quiche
For the Crust
- 1 cup all-purpose flour
- 6 tbsp. shortening
- 1/2 tsp. Kosher salt
- 3-4 tbsp. cold water
- 2 tbsp. softened butter
For the Filling
- 2 tbsp. butter
- 1/2 cup green onions, sliced thin
- 1/4 tsp. Kosher salt
- 1/8 tsp. freshly ground black pepper
- 8 slices smoked salmon
- 4 large eggs
- 2 cups heavy cream
- 1/8 tsp. ground nutmeg
- 1 cup shredded Grueyere cheese
For the Crust
In a medium bowl, lightly stir together the flour and salt with a fork.
With a pastry blender or two knives using a scissor motion, cut in shortening until the mixture resembles coarse crumbs.
Sprinkle in cold water a tablespoon at a time, mixing lightly with a fork until pastry just comes together.
With hands, form pastry into a ball. On a lightly floured surface with lightly floured rolling pin, roll into a circle about 1/4 inch to 1/8 inch thick. Make sure dough is about 2 inches larger than your pie plate.
Gently place dough into pie plate, easing it into the bottom and up the sides. Trim excess crust from around edges. Spread crust evenly with softened butter. Chill in refrigerator while you make the quiche filling.
For the filling
Preheat oven to 425 degrees.
In a medium skillet over medium-high heat, melt butter and add green onions, salt and pepper. Saute for about five minutes until onions are translucent. Add smoked salmon and saute for another 3 minutes. Set aside.
Beat eggs, cream, and nutmeg. Add Gruyere cheese and gently combine.
Add onion and smoked salmon mixture slowly into cream mixture and stir until just combined. Remove crust from refrigerator and pour mixture into crust.
Bake for 15 minutes and then reduce heat to 325 degrees and bake for an additional 35 minutes. Let sit for 10 minutes before serving.
Note: Before putting quiche into the oven, I like to place my pie pan on a rimmed baking sheet so that there's a little added protection in case some of the egg mixture bubbles over. The baking sheet also makes it much easier to remove the pan from the oven when the quiche is ready.
…The Backstory continues: If I’m serving this as the centerpiece of a meal, say for lunch or a light dinner, I’ll add a crisp green salad. It’s also perfect for a buffet (make two!) as it will feed a crowd (you’ll get 6-8 slices from one quiche). The best part? It’s perfect hot, warm, or at room temperature.