Puff Pastry Smoked Salmon Quiche With Goat Cheese | Olive & Mango

Updated. Originally posted 20th October 2018

This super easy to make smoked salmon quiche is a delicious and savory dish perfect for brunch or dinner. It combines the rich flavors of smoked salmon, eggs, cream and goat cheese. It is made with store bought puff pastry for a buttery crisp crust that requires almost no effort and no par-baking. It can’t get easier or more delicious!

Why You Will Love This Quick Puff Pastry Quiche

• Quick & Easy: Because this smoked salmon quiche uses frozen puff pastry, it’s an effortless recipe. Simply saute the aromatics, whip up your egg mixture, pour it into the crust, and bake! Also this quiche crust does not need to be par-baked which makes it even quicker and easier to make. No pie weights required!
• Delicious: Light, crisp, & flaky pastry is paired with a rich and savory egg custard that’s combines the flavors of lox and cheese in quiche form.
• Protein Packed: Eggs are a source of complete protein and an excellent source of healthy fats, making this quiche a healthy option for breakfast, brunch, or dinner. Also loaded with smoked salmon a great source of protein, omega-3 fatty acids, and vitamins like B12 and D. Plus goat cheese is also packed with protein and calcium.
• Customizable: Swap in your favorite vegetables or cheese.
• Perfect for a special occasion or brunch on a holiday

Puff Pastry Smoked Salmon Quiche Recipe Ingredients

• PUFF PASTRY: You can find store-bought puff pastry sheets in the freezer section of your grocery store! Mine came in pre-rolled sheets (one 450 gram package containing 2 sheets). Make sure it is thawed so it is easy to unroll or unfold. It takes approximately 30 mins generally for puff pastry dough to thaw or you can plan ahead and allow it to thaw out in the fridge from the night before. There is more info about puff pastry in the recipe notes below. The puff pastry created the “pie crust” for this recipe without all the work.
• BUTTER: I use unsalted butter for sautéing the shallots and garlic – feel free to use olive oil instead if you prefer.
• EGGS: I use large room temperature eggs for this recipe and you will need 6 of them.
• SMOKED SALMON: I always use lox or what is called cold smoked salmon because that is what we typically have on hand but for a smokier stronger flavor you could use hot smoked salmon. Hot smoked salmon is both cured and smoked at a higher temperature, which fully cooks the fish. This results in a firm, flaky texture and a more intense smoky flavor compared to cold-smoked salmon, which is not cooked during the smoking process. Ofcourse if you prefer to change up the protein you could swap out the smoke salmon for chopped up ham, cooked chopped bacon or even cooked crumbled breakfast sausage.
• GOAT CHEESE: I know that usually it’s lox and cream cheese but we prefer the extra flavor and tang in the goat cheese combination. You could do other cheese though too if you prefer. Of course you could use dollops of cream cheese, plain or herbed cream cheese or a cheese like Boursin – or even herbed goat cheese. But apart from those you could use shredded cheddar cheese, Swiss cheese, gruyere cheese, or crumbled feta cheese as well or do a blend of a couple of them. The cheesier the better I say.
• SHALLOTS & GARLIC: Slightly sweeter and more subtle than onions, but you could substitute yellow or red onion for a similar flavor. I always recommend fresh garlic for optimal flavor but jarred garlic will work as well. In my original version of this recipe I also threw in 1 sliced leek which is always a welcome add in – feel free to add it in if you want extra flavor.
• HEAVY CREAM: I prefer using heavy cream because it yields a thicker almost custard-like filling but whole milk, 2% milk, or a dairy free option like almond milk would also work.
• HERBS & SPICES: You could add in extra spices and herbs like oregano, mustard powder, herbs de Provence etc…for extra flavor.
• EXTRA ADD INS: A handful of chopped fresh spinach, asparagus or even broccoli would be great for adding some veggies in. (TIP: if you do decide to add the spinach or other veggies I recommend sautéing the veggies with the shallots and garlic to help cook off excess moisture and give them flavor too.) You could also add in some fresh herbs or dried herbs and extra seasoning to the egg mixture. Brighten up the flavours by adding a little lemon zest to the egg mixture or vary the types of cheese you add in.

How To Make Puff Pastry Quiche

1. PREPARE PUFF PASTRY: Double layer the pastry sheets then roll out as needed to fit pie pan. Transfer puff pastry to pie dish, trim edges, poke wholes in the bottom with a fork, use fork to crimp edges, and brush edges with egg wash. Chill while making filling.
2. PREPARE FILLING: Saute the shallots and garlic then cool, whisk together the eggs cream and spices, stir in the smoked salmon, goat cheese and the cooled shallots and garlic.
3. ASSEMBLE QUICHE: Pour egg mixture into crust
4. BAKE QUICHE: Transfer quiche to preheated oven and bake 20 minutes loosely tented with foil and 20 minutes uncovered until golden and set
5. COOL & SLICE: Allow to cool a few minutes then slice and enjoy garnished with chopped fresh herbs and chives. I also serve mine with pickled red onions and or some capers.

Puff Pastry Smoked Salmon Quiche Make Ahead, Storage, Freezing & Re-heating

• MAKE AHEAD: You can make it up to 2 days in advance. Bake the quiche, let it fully cool, then reheat when you’re ready to serve at 325°F for about 15 minutes, or until heated through. In the meantime cover with plastic wrap and store in an airtight container in the fridge.
• STORAGE: You can store leftovers in an air tight container for up to 4 days.
• FREEZING: You can also freeze the baked and fully cooled quiche by wrapping in layer of plastic wrap then foil. It will keep for up to 3 months. Then remove the wrappings and bake from frozen. I recommend using a disposal pie dish if you plan on freezing it whole. If reheating a whole frozen quiche, cover the top with foil and bake in the oven for 15-20 minutes at 400°F or until the whole quiche has been heated through. Individual slices can be thawed in the fridge overnight and microwaved (or warmed in the oven). However the crust won’t be as crisp if you are microwaving.
• REHEATING: This reheats super well. You can always nuke a slice in the microwave for the easiest option. For that lovely crisp crust, warm the quiche in the oven at 325°F for about 25 minutes. If you have an air fryer or convection setting even better to really crips up the edges.

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