Name: Smoked Salmon Spinach Quiche with Goat Cheese Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 55 min
Cuisine: French
Ingredients: 1¼ cups all-purpose flour; ½ teaspoon salt; ½ cup unsalted butter, cold and cubed; 3-4 tablespoons ice water; 1 frozen pie crust (optional, if not making homemade crust); 6 ounces smoked salmon, sliced; 1 cup fresh spinach, chopped; 4 large eggs; 1 cup heavy cream; ¼ cup creme fraiche; 4 ounces goat cheese, crumbled; 1 tablespoon fresh dill, plus more for garnish; ½ teaspoon salt; ¼ teaspoon black pepper

Jump to Recipe· 4.2 from 4 reviews

If you're looking to impress your family or guests with something that's both elegant and comforting, this Smoked Salmon Spinach Quiche with Goat Cheese Recipe is exactly what you need. The buttery, flaky crust cradles a remarkable filling of smoky salmon, vibrant spinach, and tangy goat cheese, all brought together by a silky custard base infused with fresh dill. Whether you're serving this for brunch, lunch, or a light dinner, it delivers flavor, texture, and visual appeal that never fail to delight.

Ingredients You'll Need

A clear glass bowl sits on a white marbled surface, filled with a layer of white flour that has a soft, powdery texture, and on top of the flour, there are six small cubes of pale yellow butter evenly spaced. The butter pieces have a smooth, slightly shiny surface and appear cold and solid against the matte flour. The photo is taken from above, showing the round shape of the bowl and the texture contrast between the flour and butter. photo taken with an iphone --ar 4:5 --v 7

Simple ingredients form the heart of this quiche, combining to create layers of flavor, creamy texture, and beautiful color. Each item is essential, whether it’s the fresh spinach adding earthiness, or the goat cheese lending its creamy tang.

Frozen pie crust (optional): Convenient and buttery, perfect for a quick base, or make your own for a personal touch.
Flour: The foundation for your homemade crust, ensuring a tender yet sturdy shell.
Salt: Enhances all the flavors, from crust to filling.
Unsalted butter: Cold and cubed, it creates the flaky layers in the crust.
Ice water: Brings the dough together without making it tough.
Smoked salmon: The star ingredient providing a rich, savory element full of character.
Fresh spinach: Adds a fresh, slightly sweet green note and a tender bite.
Large eggs: Essential for the creamy custard that binds the filling.
Heavy cream: Makes the custard luxuriously smooth and rich.
Creme fraiche: Adds tanginess and a velvety texture to the filling.
Goat cheese: Crumbled for a creamy, earthy contrast that melts beautifully.
Fresh dill: Brings a delicate, herbaceous brightness throughout.
Black pepper: A subtle spice to balance the richness.

How to Make Smoked Salmon Spinach Quiche with Goat Cheese Recipe

Step 1: Preparing the Crust

Start by preheating your oven to 375°F. If you're using a premade crust, simply follow the package instructions to pre-bake it for a perfectly crisp base. For homemade crust, mix flour and salt, then cut in the cold butter until it looks like coarse crumbs. Add ice water one tablespoon at a time until the dough just comes together. Chill the dough to relax the gluten, then roll it out and fit it into a 9-inch pie dish. Don’t forget to prick the bottom with a fork to avoid bubbles during baking. Line it with parchment and fill with pie weights or dried beans before pre-baking for 12-15 minutes until lightly golden.

Step 2: Assembling the Quiche Filling

Arrange the smoked salmon evenly over the cooled crust – this smoky layer sets the quiche apart. Scatter the chopped fresh spinach on top, adding color and freshness. In a separate bowl, whisk together the eggs, heavy cream, creme fraiche, crumbled goat cheese, fresh dill, salt, and black pepper. This luscious custard will soak through the salmon and greens, binding everything beautifully.

Step 3: Baking the Quiche

Pour the egg mixture gently over the salmon and spinach, ensuring it fills the crust evenly. Bake for 30-35 minutes or until the filling is set and lightly golden on top. Avoid overbaking, which can dry out the custard; the texture should be just firm but tender. Let it cool slightly before serving to help the flavors settle perfectly.

How to Serve Smoked Salmon Spinach Quiche with Goat Cheese Recipe

A single slice of a savory pie sits on a white plate, showing three visible layers: the bottom crust is golden brown and crumbly, above it is a pink layer of fish, and the top layer is a creamy pale yellow custard mixed with small green herbs. On top of the slice is a swirl of thin, folded bright red fish, a dollop of white cream, and sprigs of fresh green dill. The plate rests on a white marbled surface with some scattered coarse black pepper and salt grains around, adding texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few fresh dill sprigs on top bring a vibrant pop of green and boost the herbaceous notes of the quiche. You can also add small dollops of creme fraiche for an elegant finish that adds a silky tang right at first bite.

Side Dishes

Pair this quiche with a crisp green salad tossed in a light vinaigrette for a refreshing contrast. Roasted baby potatoes or a simple tomato salad highlight the delicate flavors without overpowering the dish.

Creative Ways to Present

Consider slicing the quiche into elegant wedges on a rustic wooden board with small bowls of extra goat cheese and smoked salmon nearby for guests to customize their bites. Serving it warm or at room temperature makes it versatile for brunch parties or casual dinners alike.

Make Ahead and Storage

Storing Leftovers

Store leftover quiche covered tightly with plastic wrap or in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it even better the next day.

Freezing

This quiche freezes beautifully. Wrap it well in plastic wrap and then foil before freezing for up to one month. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.

Reheating

Reheat slices gently in a 350°F oven for about 10-15 minutes until warmed through and the crust regains its crispness. Avoid microwaving if possible to keep the texture from turning soggy.

FAQs

Can I use fresh salmon instead of smoked salmon?

Fresh salmon won't have the distinctive smoky flavor that defines this quiche. If you prefer fresh salmon, consider curing or lightly smoking it first, or use smoked salmon for the intended taste.

Is it necessary to pre-bake the crust?

Pre-baking prevents a soggy bottom by creating a barrier that keeps the custard from soaking into the dough. It ensures a crisp, flaky crust that you want in a quiche.

Can I substitute goat cheese with cream cheese or another cheese?

Goat cheese offers a unique tanginess and creaminess. While cream cheese is milder and heavier, feta could be a good alternative. Keep in mind that swapping cheeses alters flavor and texture.

How long can I store the quiche before baking?

You can assemble the quiche and keep it covered in the refrigerator for up to 24 hours before baking. This makes it perfect for preparing ahead of time for gatherings.

Can I add other vegetables to the quiche?

Absolutely! Mushrooms, leeks, or roasted red peppers complement the salmon and goat cheese well. Just be careful not to overload it and affect the custard's consistency.

Final Thoughts

This Smoked Salmon Spinach Quiche with Goat Cheese Recipe is one of those dishes that feels special yet effortlessly approachable. Every bite offers such a satisfying balance of smoky, creamy, fresh, and herbaceous notes that it quickly becomes a favorite. I hope you give it a try soon and enjoy the cozy, gourmet experience it brings to your table.

Smoked Salmon Spinach Quiche with Goat Cheese Recipe

Ingredients You'll Need