Name: Smoked Salmon and Dill Quiche Lorraine
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: French cuisine
Ingredients: 1 pcs pie crust (9-inch, pre-made or homemade); 6 oz bacon (diced); 4 oz smoked salmon (flaked); 1 cup gruyere cheese (shredded); 4 pcs eggs (large); 1.5 cup heavy cream (or half-and-half); 2 tbsp fresh dill (chopped); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground); 0.125 tsp nutmeg (ground)

A close-up of a generously sized slice of Smoked Salmon and Dill Quiche Lorraine, exhibiting a golden-brown, flaky pastry crust. The creamy egg custard is visibly rich, interspersed with vibrant pink flakes of smoked salmon, crispy bits of bacon, and finely chopped fresh dill. A layer of melted, slightly browned Gruyere cheese tops the quiche slice. It rests on a rustic grey ceramic plate with a s

Embark on a culinary journey with our Smoked Salmon and Dill Quiche Lorraine, a sophisticated reimagining of a French classic. This dish elevates the humble egg into a luxurious meal, perfect for any brunch spread or an elegant light dinner. Traditionally, Quiche Lorraine hails from the Lorraine region of France, a savory tart featuring a rich custard of eggs, cream, and bacon baked in a pastry crust. Our version introduces the delicate brininess of smoked salmon and the fresh, aromatic burst of dill, creating an exquisite flavor profile that perfectly complements the creamy, eggy base. The crispy bacon bits add a delightful textural contrast and smoky depth, while Gruyere cheese melts into a gooey, savory layer. This recipe celebrates the versatility of eggs, showcasing how they can be transformed into a comforting and visually stunning centerpiece. Mastering this quiche will impress your guests and bring a touch of French country charm to your table, proving that sophisticated cooking can also be delightfully accessible.

Preparation time: 30 min
Cooking time: 45 min
Total time: 1 hr 15 min
Servings: 8

Instructions

Preparation

1Preheat your oven to 375°F (190°C). If using a store-bought pie crust, place it in a 9-inch pie dish.
2Cook the diced bacon in a skillet over medium heat until crispy. Drain on a paper towel-lined plate, then crumble once cooled. Reserve 1 tablespoon of bacon fat in the skillet if desired for flavor.
3Flake the smoked salmon and chop the fresh dill. Shred the Gruyere cheese.

Assembly and Baking

1Scatter half of the shredded Gruyere cheese evenly over the bottom of the pie crust. Top with the crumbled bacon and flaked smoked salmon. Sprinkle with half of the chopped fresh dill.
2In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
3Carefully pour the egg mixture over the fillings in the pie crust. Sprinkle the remaining Gruyere cheese and dill over the top.
4Bake for 45-55 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out clean. If the crust begins to brown too quickly, you can cover the edges loosely with aluminum foil.
5Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the custard to fully set.

Instructions

Preparation

1Preheat your oven to 375°F (190°C). If using a store-bought pie crust, place it in a 9-inch pie dish.
2Cook the diced bacon in a skillet over medium heat until crispy. Drain on a paper towel-lined plate, then crumble once cooled. Reserve 1 tablespoon of bacon fat in the skillet if desired for flavor.
3Flake the smoked salmon and chop the fresh dill. Shred the Gruyere cheese.

Assembly and Baking

1Scatter half of the shredded Gruyere cheese evenly over the bottom of the pie crust. Top with the crumbled bacon and flaked smoked salmon. Sprinkle with half of the chopped fresh dill.
2In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
3Carefully pour the egg mixture over the fillings in the pie crust. Sprinkle the remaining Gruyere cheese and dill over the top.
4Bake for 45-55 minutes, or until the custard is set and the top is golden brown. A knife inserted near the center should come out clean. If the crust begins to brown too quickly, you can cover the edges loosely with aluminum foil.
5Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the custard to fully set.

Nutrition Information

Calories: 451 kcal
Protein: 22 g
Fat: 33 g
Carbs: 15 g

Nutrient	Per serving
Calories	451 kcal
Protein	22 g
Fat	33 g
Carbs	15 g

Tips

For a flakier crust, blind bake your pie crust for 10-15 minutes before adding the filling.
To prevent a soggy bottom crust, use cold butter and work quickly when making homemade pie crust.
Serve this quiche warm or at room temperature, perhaps with a fresh green salad for a complete meal.