Spring is officially upon us, and this season makes me think of all the wonderful things I can make for sunlit brunches on lazy Sunday mornings. Quiche is definitely a go-to. It’s quick and simple to whip up, yet feels elevated and special. What really makes this quiche stand out is our delicious smoked salmon, along with high quality eggs and cheese. Smoked salmon adds so much flavor, not to mention tons of vitamins and healthy fats. I like to toss in some frozen organic vegetables for extra speediness, but of course you can add in whatever you have fresh and on hand. The heirloom tomato on top is not only tasty but also adds a beautiful pop of color.
Currently we offer two different varieties of smoked salmon. Hot-smoked king salmon is a long-time favorite. This salmon is smoked at a higher temperature, cooking it and infusing the fish with smoky flavor. This variety has a firmer texture and comes in one piece as a filet. Cold-smoked salmon, also known as lox, has a fresher flavor and softer texture. Smoked at lower temperatures for longer periods of time, this preserves the fish in a state that is more uncooked (it’s perfectly fine to eat directly out of the package and doesn’t require any additional cooking). Our smoked salmon is available for online seafood delivery straight.
If using hot-smoked salmon, you’ll want to flake the filet into shredded bits and remove any pin bones. The cold-smoked lox is already in pieces, so the most you’ll need to do is tear particularly long ones in half. When using lox for quiche, I like to layer and twist the pieces to create more texture and volume of smoked salmon inside the interior of the quiche so that each slice contains as much deliciousness as possible. Our cold-smoked lox is from Copper River sockeye salmon, renowned for their fat content and amazing flavor. Wild seafood delivery makes it convenient to get this amazing salmon delivered straight to your doorstep.
I like to use a high quality, store bought frozen pie crust for the sake of simplicity. However, if you’re a pro at making pie crust, by all means whip one up. Whichever you choose, you’ll want to fully pre-bake the crust before making the quiche. Ghee is my go-to cooking oil for this recipe, because of its flavor and high smoke point. However you can also substitute butter, olive oil or whatever cooking oil you prefer. The best home chefs know that quality ingredients make the best final product. Wild seafood delivery gives you the best quality fish, flash frozen at the peak of freshness at our own facilities on Kodiak Island, Alaska. This seafood is the most pristine in the world and when you thaw it out, it’s as fresh as if you got it right on the dock.
- 1 tablespoon Artisanal Grass-Fed Ghee (or butter or olive oil)
- 1 ½ cups frozen vegetables of choice
- ½ large heirloom tomato, sliced
- 1 shallot, minced
- 2 cloves of garlic, minced
- 5 free range chicken or duck eggs, or two goose eggs
- 1 ½ cups whole milk
- Sea salt & freshly ground black pepper to taste (the smoked salmon already contains salt so you may not need to add much additional salt)
- 1 tablespoon fresh minced dill leaves
- 1 ½ cups Smoked King Salmon, shredded, or Copper River Lox from Beck & Bulow
- ½ cup grated or crumbled cheese of choice. I like aged white cheddar or goat cheese.
- A store bought or homemade pie crust, baked
- Preheat the oven to 350 degrees Fahrenheit. Melt the ghee and cook the minced shallot and garlic over medium heat for about two minutes. Stir in the frozen vegetables and remove from heat.
- Pour the mixture into the quiche crust. Set aside.
- In a bowl, whisk together the eggs with the milk and fresh dill. Season to taste with sea salt and freshly ground black pepper. Set aside.
- Add most but not all of the smoked salmon to the quiche crust, reserving some for a layer on top. Add the grated or crumbled cheese on top.
- Add the remaining smoked salmon layer to the quiche. Top with sliced heirloom tomato.
- Bake the quiche for about 40 minutes. It should be a nice golden brown color and set through the center, but should still have a bit of wiggle to it.
- Let the quiche rest for 10-15 minutes before slicing and serving.