Thanks to a few staples you can keep in your fridge and freezer, this quick and simple quiche comes together fast thanks to a puff pastry crust filled with custard-ey eggs, smoked salmon, and crème fraîche or goat cheese.
This post has been updated with new photos and a few tweaks to the recipe. Enjoy!
Keeping long-lasting basic ingredients on hand in the fridge, freezer, and panty easily solves the “what’s for dinner” question. And with this super simple, quick quiche recipe, you won’t have to ponder that question for breakfast, brunch or lunch either.
We’ve definitely been on a breakfast kick and quiche has been top of mind. And I don’t mean breakfast for breakfast, but for dinner instead. One of my favorite things growing up is when my dad would break out the big electric frying pan in the evening and sauté mushrooms and bacon for Grandma’s Eggs. What kid doesn’t think breakfast for dinner is some sort of cosmically altered universe? And it’s an easy way for mom and dad to look like we’re ‘breaking the rules’ and going against society.
What rebels we are.
About the Recipe
This quiche is simple and far from complicated, and as suggested, it’s easy to make because I almost always have the main ingredients on hand: puff pastry from the freezer, eggs (always in the fridge), cream, half and half or whole milk, a bit of cheese, and smoked salmon.
Smoked salmon is one of my refrigerator staples because it lasts for an extra long time and is always at the ready to serve with an impromptu glass of wine or a quick and easy dinner.
Besides quiche, you can also use smoked salmon for these quick recipe ideas:
- A simple appetizer with goat cheese, pepper jelly and crackers
- Toss it in pasta with a bit of cream, frozen peas, lemon and fresh herbs
- Add it to scrambled eggs, green onion or asparagus with a creamy white cheese to serve atop sliced sourdough toasts
Puff Pastry Quiche or Pie Crust
Puff pastry is another freezer back-up that can swoop in and save the day. It’s so easy to work with and takes just a few minutes to thaw. One of my local coffee shops uses puff pastry exclusively for their quiche, and after eating it, I knew it was my turn to follow suit.
Because the puff pastry is rectangular, I roll out the crust a bit more to fit the pan, then trim the edges into a circle. The crust will shrink as it bakes, but also puff a bit, so plan accordingly. If you want to make a really rustic looking crust, you can keep the pastry dough in the square shape, too.
I blind-bake my puff pastry crust in this baking dish with a removable bottom before adding all of the filling. You could always use a regular pie plate as well. Once I’ve placed the pie crust in the plate or baking dish, I line it with non-stick aluminum foil and fill with dry beans that I keep in my pantry just for this use. And I use them over, and over again. Fill all the way to the top of the crust and then bake for 15 minutes or so at 375° to 400°F, depending on what your recipe calls for.
Once the crust has been par-baked, it’s time to add the egg filling. I’ve discovered to create a creamy, custard filling it’s more about the ratio of what ingredients you add to the quiche itself than what type of liquid you add to the eggs. I’ve used cream, half and half, whole milk and almond milk in my quiches. If you pack too much filling into the quiche, the opportunity to create that creamy, custard filling doesn’t always come to fruition.
For another layer of creaminess, I added crème fraîche to the filling and goat cheese works equally well. They both add a bit of tang that pairs well with salmon.
If you’ve never tried crème fraîche before, it’s a bit like a looser version of cream cheese but with a mellower flavor, and less tangy than a sour cream. It’s typically found in the speciality cheese section of your supermarket but if it’s hard to find, use goat cheese, dollops of cream cheese, shredded fontina, swiss cheese, or any creamy white cheese that melts well.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Smoked Salmon Quick Quiche
Ingredients
- 1 sheet frozen puff pastry , thawed
- 4 eggs
- 1 cup whipping cream , half and half, or whole milk
- ½ teaspoon kosher salt
- A few shakes of Tabasco hot sauce
- 4 ounces smoked salmon , chopped in large pieces
- ¼ cup crème fraiche or goat cheese crumbles
- 2 tablespoons fresh dill
- 2 tablespoons green onion , chopped
Instructions
- Preheat the oven to 375° F. Lightly flour a work surface and roll out the puff pastry. Trim the pastry into a circle so the pastry goes up the sides of a pie tin or baking pan. Trim any excess so it's flush with the top of the sides. Pierce the bottom of the pastry with a fork then prepare the pan for blind baking by placing a sheet of aluminum foil over the puff pastry and gently mold into the edges of the pan and up the sides. Top the foil with enough dry beans or pie weights to fill the pan. Bake the pastry for 15 minutes.
- Meanwhile, in a bowl or 4 cup measuring cup, whisk the eggs, cream, kosher salt and Tabasco. Pour the egg mixture into the par-baked puff pastry shell then top with the smoked salmon pieces, and dot with crème fraiche or goat cheese, green onion and fresh dill. Bake for 30-35 minutes or until the eggs are set. Allow to rest for 5-10 minutes before serving, or serve at room temperature. Top with more fresh dill and green onion and serve.
Nutrition
More Quiche & Breakfast/Brunch Recipes
- Deep-Dish Spinach, Leek and Bacon Quiche
- Spinach, Artichoke and Goat Cheese Quiche
- Bacon Broccoli and Potato Frittata
- Ham and Cheese Breakfast Casserole
More Salmon and Seafood Recipe Solutions
- Salmon and Bagel Egg Benedict
- Chermoulah Swordfish Skewers
- Figs with Cream Cheese and Smoked Salmon
- Lobster Etouffee & 5 Cajun Crustacean Recipes
- The Simplest Steamed King Crab Legs
- Smoky Salmon and Fennel Chowder
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Maon
What size pie dish should be used?
I would recommend an 8-10 inch dish.
Missie
I only had Honey flavored goat cheese, but used it anyway, I tried it with the regular the second time, but I like the honey goat cheese best with this. The salty salmon and the sweet goat cheese is a real winner! Added green onions too!
So glad you made the recipe work with what you had Minnie. THx for the comment.
Katie Kaplan
I made this for my parents for Mother’s Day & everyone loved it! Except for me, I don’t love eggs. The crust was fantastic! Everyone is still raving about this wonderful quiche.
I’m glad they enjoyed!
Bee
OMG this sounds so amazing! the smoked salmon really takes it over the top. great recipe!
Ashley @ Foodie Crush
Thanks Bee!
Amanda
Made this tonight.. Delicious!!!
Ashley Sorenson
I am so glad you lvoed it, Amanda!
Ashley Sorenson
Thank you for your comment, Amanda!
Audre
Don’t pre cook the pastry. Burns the crap out of it and ruins the whole dish. Ughhhhh
Karin
Hi can you freeze this
Hi Karin, I’ve never tried freezing it so I’m not sure, but I don’t see why you couldn’t.
Lani
Yes you can freeze these as well as substitute a regular pie crust.
Made a couple for my daughter’s baby shower and they came out beautiful and delicious!
Marilynn
can you use a ready made pie crust instead of the puff pastry? Thank you.
Marilynn
happy wheels
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Situs Poker
This is very delicious, i like it. Thanks a lot.
Situs Poker
Dawn-Marie Hiltz
So I made this tonight for supper.. not a big fan of Quiche but my husband is. We enjoyed it and when I asked if he would like it again he said yes… two thumbs up there.
Esani caterer
Nice information about this recipes. This is very delicious, i like it. Thanks a lot.
Judith
Made it for dinner tonight. It was just amazing and the family are very happy. I struggled in the past using puff pastry for quiches but reading this I learnt so much and the result was perfect. Thank you. Xx
howtoget
Looks unique and delicious, really refershing
Thanks for sharing!
spanish to english
Holy yummy!!!! I cant wait to try this out!
رجيم
Looks so delicious .
Can you make noodles with black beans?
Kendrick Tye
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Lindsay
The crust is totally the best part of any quiche… puff pastry is even better!
Puff pastry sure makes things easier :) Thanks Lindsay!
Karista
Oh for the love of all things holy this looks amazing and now I want a big fat slice of it! GAH! I just shared :)