Salmon Quiche Recipe

Pie crust: A pre-made or homemade crust forms the base of the quiche, providing a buttery and flaky texture.

Salmon: Cooked and flaked, this adds a rich, savory flavor to the quiche.

Cheddar cheese: Grated, it melts into the custard, adding a creamy and tangy taste.

Eggs: These bind the ingredients together and create the custard base.

Milk: Combined with the eggs, it forms the creamy custard filling.

Salt: Enhances the overall flavor of the quiche.

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

Dill: Fresh and chopped, it provides a burst of herbaceous flavor that complements the salmon.

When preparing the pie crust, ensure it is well-chilled before placing it in the pie dish. This helps prevent shrinking during baking. For an extra flaky crust, consider blind baking it for about 10 minutes before adding the salmon and egg mixture. To blind bake, line the crust with parchment paper and fill with pie weights or dried beans. This step ensures a crisp bottom crust, avoiding any sogginess from the filling.

• pie crust - Substitute with phyllo dough: Phyllo dough provides a lighter, flakier texture compared to traditional pie crust.

• cooked and flaked salmon - Substitute with smoked trout: Smoked trout offers a similar texture and a rich, smoky flavor that complements the quiche.

• grated cheddar cheese - Substitute with gruyère cheese: Gruyère cheese melts well and adds a nutty, slightly sweet flavor to the quiche.

• large eggs - Substitute with egg substitute: Egg substitutes can be used for a lower cholesterol option and still provide the necessary binding.

• milk - Substitute with half-and-half: Half-and-half adds a creamier texture and richer flavor to the quiche.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while still providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper offers a milder, slightly different flavor profile and keeps the quiche looking clean.

• fresh, chopped dill - Substitute with fresh, chopped parsley: Fresh parsley provides a bright, fresh flavor that complements the other ingredients well.

• 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 it is well-sealed to maintain freshness and prevent any unwanted odors from seeping in.

• Place the wrapped quiche in an airtight container or a resealable freezer bag if you plan to store it in the freezer. Label the container with the date to keep track of its storage time.

• Store the quiche in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 2 months.

• To reheat refrigerated quiche, preheat your oven to 350°F (175°C). Remove any plastic wrap or foil and place the quiche on a baking sheet. Cover it loosely with foil to prevent the crust from over-browning and bake for about 15-20 minutes, or until heated through.

• For frozen quiche, allow it to thaw in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated quiche. If you need to reheat it directly from frozen, increase the baking time to 25-30 minutes, checking periodically to ensure it heats evenly.

• For a quicker reheating option, you can use a microwave. Place a slice of quiche on a microwave-safe plate and cover it with a microwave-safe lid or another plate. Heat on medium power for 2-3 minutes, checking halfway through to ensure it heats evenly. Note that microwaving may result in a softer crust compared to oven reheating.

• If you prefer a crispier crust after reheating, you can finish the quiche under the broiler for a couple of minutes. Keep a close eye on it to prevent burning.

• When serving leftover quiche, consider pairing it with a fresh salad or a side of steamed vegetables to create a well-rounded meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover salmon quiche on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes, or until the quiche is warmed through. This method ensures the cheddar cheese melts evenly and the pie crust remains crispy.

• Microwave Method: Place a slice of salmon quiche on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. This method is quick but may result in a slightly softer crust.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Place a slice of salmon quiche in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through. This method helps maintain a crispy crust while evenly warming the egg mixture and cheddar cheese.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the salmon quiche in the air fryer basket and heat for 5-7 minutes. This method is great for achieving a crispy crust while ensuring the egg mixture is heated through.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon quiche on the toaster oven tray and cover loosely with aluminum foil. Heat for about 10-15 minutes. This method is convenient and helps maintain the texture of the pie crust and cheddar cheese.

• Oven: To preheat and bake the quiche at 375°F (190°C).

• Pie dish: To hold the pie crust and the quiche filling.

• Mixing bowl: To whisk together the eggs, milk, salt, and pepper.

• Whisk: To mix the egg mixture until well combined.

• Measuring cups: To measure the milk and grated cheddar cheese accurately.

• Measuring spoons: To measure the salt, pepper, and chopped dill.

• Knife: To chop the fresh dill.

• Cutting board: To provide a surface for chopping the dill.

• Grater: To grate the cheddar cheese if not pre-grated.

• Spatula: To spread the flaked salmon evenly over the pie crust.

• Cooling rack: To let the quiche cool for a few minutes before slicing and serving.

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

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to eliminate the need for grating.

Ready-made pie crust: Utilize a pre-made pie crust to skip the dough preparation step.

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

Pre-mixed egg mixture: Whisk the eggs, milk, salt, and pepper together the night before to save time in the morning.