Salmon-Dill Quiche

Salmon-Dill Quiche

Salmon-Dill Quiche

I’ve been having a salmon craving lately so I decided to satisfy it with a quiche. One could substitute canned salmon in this recipe, but I decided to go all out and use fresh. I was going for a really creamy kind of quiche, which is why I used sour cream and half & half in my egg mixture. To get it even creamier, you might add some shredded cheese, like a Gruyère. I was hesitant, because I didn’t want to overpower the salmon and the dill with a sharp cheese, but you might give it a try anyway. Another creamy melted cheese that words well in quiche is Monterrey Jack. Since it’s a little less powerful than a Gruyère, it might be a good alternative.

Ingredients

1 salmon fillet (8-10 oz)
1 Tbsp olive oil
Salt & pepper to taste
A few squirts of fresh lemon juice
1/2 medium onion, diced
1 Tbsp butter
2-3 Tbsp fresh dill, chopped finely
4 eggs
2/3 cup sour cream
1/2 cup half & half
1/4 cup freshly grated Parmesan cheese

Instructions

Preheat oven to 450˚F

To prepare the crust:
1. Allow pre-packaged pie crust to come to room temperature before unrolling it and pressing it into pie plate. Bake in preheated oven for 5 minutes.

2. Remove from oven and allow to cool.

Lower oven temperature to 350˚F.

Salmon sautéeing

Salmon sautéeing

To prepare the salmon:
1. Season the fillet with salt and pepper. Heat olive oil in a heavy-bottomed, non-stick skillet over medium-high heat. Add fillet to pan, skin-side down. Sautée for about 3 minutes and then flip carefully with a fish spatula. Sautée for another 3 minutes or until fillet is almost cooked through. Allow center to remain slightly undercooked.

2. Allow salmon to cool and then break apart into bite-size pieces and transfer to bowl to continue cooling. Squeeze lemon juice onto salmon.

Salmon pulled apart after cooking

Salmon pulled apart after cooking

Onion sautéed with dill added

Onion sautéed with dill added

To prepare the filling:
1. Melt butter in a heavy-bottomed, non-stick skillet over medium heat. Add onion to pan and sautée until golden, stirring occasionally, about 7 minutes. Add fresh dill to pan and mix. Remove from heat and allow to cool completely.

2. In a separate bowl, beat together, eggs, sour cream, and half & half.

Spread salmon evenly in the prebaked crust

Spread salmon evenly in the prebaked crust

To assemble the quiche:
1. Spread salmon evenly on the bottom of the crust. Add onion and dill mixture and toss a little to mix evenly. Pour egg mixture over salmon/onion mixture. Sprinkle Parmesan cheese on top.

2. Place in preheated oven and bake for 45-50 minutes. Center should still be slightly jiggly when you remove the quiche from the oven. It will continue to cook as it cools. Allow to cool for 5 minutes before serving.

Just out of the oven

Just out of the oven

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2 Responses to “Salmon-Dill Quiche”

  1. July 10th, 2009 at 7:44 am

    Broccoli, Jack & Cheddar Quiche | StreamingGourmet - The Blog says:

    [...] the creamy, cheesy consistency is not trivial. Today, I feel more successful than ever. I’ve made quiche before and blogged about it, but I must admit that this recipe tops the Salmon one for smooth, rich, [...]

  2. July 20th, 2009 at 5:59 pm

    Chaya says:

    I like your quiches. I told my hubby I wanted to make one, this week and I this would be a good choice rather than my usual mushroom and onion which is good but I make it often.

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