Description
A delectable Puff Pastry Smoked Salmon Quiche featuring a flaky double-layer puff pastry crust filled with a creamy mixture of eggs, heavy cream, smoked salmon, goat cheese, and sauteed shallots and garlic. This elegant quiche is perfect for breakfast, brunch, or a light main course, garnished with fresh herbs for an aromatic finish.
Ingredients
Crust
- One 450 gram package of puff pastry (2 sheets), thawed
Filling
- 2 tablespoons unsalted butter or olive oil
- 3 small shallots, diced
- 3 garlic cloves, minced
- 4-6 oz lox (smoked salmon), cut into small pieces
- 4 oz crumbled goat cheese
- 1 cup heavy whipping cream
- 6 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped herbs for serving (fresh dill, fresh parsley, chopped chives)
Egg Wash
- 1 egg
- 1 teaspoon water
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F (200°C) and lightly grease a 9-inch regular pie pan with non-stick cooking spray.
- Prepare Puff Pastry: On a piece of parchment paper, unfold both sheets of thawed puff pastry, layering one sheet atop the other with opposite edges. Roll gently with a rolling pin to fit the 9” pie pan with edges elongated about an inch. Transfer to the pan, trim edges to fit, then poke holes in the bottom with a fork and crimp the edges. Brush the edges with egg wash (whisked egg and water). Chill the crust in the refrigerator or freezer while preparing the filling.
- Cook Shallots and Garlic: Heat butter or olive oil in a small skillet over medium heat. Add diced shallots and cook until translucent and tender, about 5 minutes. Add minced garlic and cook an additional minute until fragrant. Remove from heat.
- Mix Filling: In a large bowl, whisk together eggs, heavy cream, salt, black pepper, and cayenne pepper until well combined. Stir in the smoked salmon pieces, crumbled goat cheese, and the shallot-garlic mixture.
- Assemble and Bake: Remove chilled puff pastry crust from the fridge/freezer and pour the smoked salmon egg filling evenly into the crust. Loosely cover the quiche with aluminum foil and bake for 20 minutes. Remove foil and continue baking for an additional 20 to 25 minutes, until the quiche is set with a slight jiggle and the crust is golden brown.
- Rest and Serve: Let the quiche rest for 10 minutes before slicing. Garnish with chopped fresh herbs such as parsley, dill, and chives. Serve warm for breakfast, brunch, or a light main course with a side salad.
Notes
- If your puff pastry comes in frozen blocks, thaw overnight in the fridge and roll out on a lightly floured surface to approximate the required size and shape.
- A single sheet of puff pastry might be too thin to fully cover and crimp the sides of the pan; using two sheets layered is recommended for sturdiness.
- To avoid a soggy bottom crust, you can prick the bottom with a fork and blind bake with pie weights for 8-10 minutes, though this is optional.
- Use a tapered glass or metal pie plate for best results; metal pans tend to heat evenly and yield a crispier crust compared to ceramic.
- Always chill the crust in the refrigerator or freezer after placing it in the pan and before adding the filling to maintain its structure.
- Prepare the filling and preheat the oven fully before pouring the egg mixture into the crust to prevent sogginess from prolonged sitting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
