Spooky cooking, scary movies

brunch main dish

Smoked Salmon and Cream Cheese Quiche

This origin story of this quiche came from a time when both my friend and I were fresh off breakups; we were both in the bumming around phase, but were making the best of it by setting up camp on the pull out couch in her living room, knitting, and watching Sex and the City. In other words, being aggressively single. We made this for a fantastic lunch, along with a avocado and grapefruit salad with Dijon dressing, another combo I still make all the time.

It’s the classic French velvety custard with a salty bite, brightened up with lemon zest. Perfect for breakfast, lunch, or dinner, or, as I most recently made it, for a trip to the vineyard! I sliced this into squares to take with – and can confirm it pairs well with North Carolina whites.

Smoked Salmon and Cream Cheese Quiche

  • 1 pie crust, homemade or store-bought

I made the press crust from The Joy of Cooking. The texture will be crumbly vs. flaky, but it is so, so easy to make. Quick instructions: in food processor, combine 1 1/2 c flour, 1 stick unsalted butter, pinch of salt and 2-3 tbsp milk. Press into a pie plate or 9 inch cake pan, crimp the edges if you can be bothered (I prefer mine rustic!) and bake for 18-22 minutes at 400. Brush with an egg yolk and return to oven for 2 min.

  • 4 oz cream cheese, softened
  • 3 eggs
  • 1 cup milk
  • 1/2 cup half and half or cream
  • zest of 1/2 lemon
  • 1 teaspoon coarse salt
  • 4 ounces smoked salmon, cut into slivers
  • 1 teaspoon dried dill
  • 1 tbsp capers, coarsely chopped

Preheat oven to 350°

Blend the cream cheese with a hand mixer, until creamy and smooth. Add eggs and blend until combined (cream cheese might be just a little lumpy, that’s ok). Blend in milk, half and half or cream, lemon zest and salt. Fold in salmon, chives, and capers. Pour into pie crust, stir so that the salmon is evenly distributed, and bake for 30-40 minutes, until edges are set and middle is just a little jiggly. Cool for 30 minutes and serve warm or room temp.

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