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Celebrating Modern Jewish Living Through Food, Tradition, and Family

Smoked Salmon & Gruyere Quiche

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 and gruyere quiche from The Jewish Kitchen

Smoked Salmon & Gruyere Quiche

Course: Breakfast, Brunch, Lunch, Main Dish
Cuisine: French
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Smoked salmon, nutty Gruyere and green onions serve as the base for this delicious dish. Store bought pie crust or scratch pastry can be used--either way, this is a one-dish meal that makes a perfect lunch, dinner (pair it with a salad) any time of year.
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Ingredients

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

Instructions

For the Crust

  1. In a medium bowl, lightly stir together the flour and salt with a fork.
  2. With a pastry blender or two knives using a scissor motion, cut in shortening until the mixture resembles coarse crumbs.
  3. Sprinkle in cold water a tablespoon at a time, mixing lightly with a fork until pastry just comes together.
  4. 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.
  5. 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

  1. Preheat oven to 425 degrees.
  2. 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.
  3. Beat eggs, cream, and nutmeg. Add Gruyere cheese and gently combine.
  4. Add onion and smoked salmon mixture slowly into cream mixture and stir until just combined. Remove crust from refrigerator and pour mixture into crust.
  5. 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.

Recipe Notes

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.

 

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Jodi Luber

Jodi Luber

Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
Jodi Luber
Jodi Luber

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