Salmon Quiche Recipe

Pie crust: The base of the quiche, providing a flaky and buttery foundation.

Cooked and flaked salmon: Adds a rich, savory flavor and a tender texture to the quiche.

Milk: Helps create a creamy filling when combined with the eggs and cream.

Heavy cream: Adds richness and a velvety texture to the quiche filling.

Eggs: Bind the ingredients together and give the quiche its structure.

Shredded cheddar cheese: Provides a sharp, tangy flavor and a gooey texture.

Salt: Enhances the overall flavor of the quiche.

Black pepper: Adds a hint of spice and depth to the dish.

Chopped dill: Offers a fresh, herbaceous note that complements the salmon.

When preparing the pie crust, make sure to blind bake it for about 10 minutes before adding the salmon mixture. This will prevent the crust from becoming soggy. To blind bake, line the pie crust with parchment paper and fill it with pie weights or dried beans. After 10 minutes, remove the weights and parchment paper, then proceed with the recipe.

• pie crust - Substitute with phyllo dough: Phyllo dough provides a flaky and light texture, which can add a different dimension to the quiche.

• cooked and flaked salmon - Substitute with smoked salmon: Smoked salmon adds a rich, smoky flavor that complements the creamy filling.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that still provides a creamy texture.

• heavy cream - Substitute with Greek yogurt: Greek yogurt adds a tangy flavor and a creamy consistency while reducing the fat content.

• eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar texture to beaten eggs, making it a good vegan alternative.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere cheese has a nutty and slightly sweet flavor that pairs well with the other ingredients.

• salt - Substitute with soy sauce: Soy sauce adds a depth of flavor and umami, which can enhance the overall taste of the quiche.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile, which can add a subtle complexity.

• dill - Substitute with tarragon: Tarragon has a slightly sweet and anise-like flavor that can provide a unique twist to the quiche.

• Allow the salmon quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the quiche tightly in plastic wrap or aluminum foil. Ensure that it is well-sealed to maintain freshness and prevent any odors from the fridge from seeping in.
• Place the wrapped quiche in an airtight container for an extra layer of protection. This is especially useful if you plan to store it for more than a day.
• Store the quiche in the refrigerator for up to 3-4 days. When ready to eat, you can reheat individual slices in the microwave for about 1-2 minutes or in a preheated oven at 350°F (175°C) for 10-15 minutes.
• For longer storage, consider freezing the quiche. First, wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Label the wrapped quiche with the date to keep track of its storage time. Frozen quiche can be stored for up to 2 months.
• When ready to enjoy the frozen quiche, transfer it to the refrigerator to thaw overnight. Once thawed, reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through.
• If you prefer to freeze individual slices, follow the same wrapping method for each slice. This allows for easy portion control and quicker reheating.
• Avoid reheating the quiche multiple times, as this can affect the texture and flavor. Reheat only the portion you plan to consume immediately.

• Preheat your oven to 350°F (175°C). Place the leftover salmon quiche on a baking sheet and cover it loosely with aluminum foil. Bake for about 15-20 minutes, or until heated through. This method helps maintain the crust's crispiness and the filling's creamy texture.

• For a quicker option, use a microwave. Place a slice of quiche on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure it warms evenly. Be cautious, as microwaving can make the crust a bit soggy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the quiche slice in the basket and heat for about 5-7 minutes. This method helps retain the crust's crispiness while evenly reheating the filling.

• On the stovetop, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the quiche slice in the skillet, cover with a lid, and heat for about 5-7 minutes. This method helps keep the crust crispy and the filling warm.

• For a toaster oven, preheat to 350°F (175°C). Place the quiche slice on a piece of aluminum foil or a baking tray. Heat for about 10-15 minutes, or until warmed through. This method is great for maintaining the crust's texture and the filling's flavor.

• Oven: Used to bake the quiche at the required temperature of 375°F (190°C).

• Pie dish: Holds the pie crust and quiche mixture while baking.

• Mixing bowl: Used to whisk together the milk, heavy cream, and beaten eggs, and to combine all ingredients.

• Whisk: Essential for blending the milk, heavy cream, and eggs smoothly.

• Measuring cups: Used to measure out the milk, heavy cream, and shredded cheddar cheese accurately.

• Measuring spoons: Used to measure the salt, black pepper, and chopped dill precisely.

• Spatula: Helps in stirring the ingredients together and scraping the mixture into the pie crust.

• Knife: Used for chopping the dill and slicing the quiche once it has cooled.

• Cutting board: Provides a surface for chopping the dill.

• Cooling rack: Allows the quiche to cool evenly after baking.

• Oven mitts: Protect your hands when placing the quiche in the oven and removing it once baked.

Use pre-cooked salmon: Save time by using store-bought cooked salmon instead of cooking it yourself.

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Ready-made pie crust: Utilize a store-bought pie crust to avoid making one from scratch.

Mix ingredients ahead: Combine the milk, heavy cream, and eggs the night before to streamline the process.

Batch cooking: Make multiple quiches at once and freeze them for future meals.