Smoked Salmon and Goat Cheese Quiche

Smoked Salmon and Goat Cheese Quiche

8 reviews, 4.8 star(s). 88% would make again

Ready in 30 minutes

Inspired by the delicious quiche made for us by Anne at the Hôtel Clément V in Belvès in April 2005.


1 PC butter puff pastry; 225g frozen
6 ounces Smoked salmon; cut in small pieces
1/2 cup Green onions; chopped
4 Eggs
1 cup 5% cream
1/2 teaspoon Salt
Fresh Ground Pepper
1/8 cup Fresh dill; chopped
1 ounce soft Goat Cheese; cut in small cubes

Original recipe makes 6



Spread pastry in the bottom of the pie plate. Put half the green onion in the bottom and top with half the salmon and all the cheese. Repeat with remaining onion and salmon.

Beat eggs with cream. Add salt, pepper and dill. Pour egg mixture over salmon.

Bake at 350F for 40 - 50 minutes or until an inserted knife comes out cleanly.

Verified by stevemur
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Calories Per Serving: 641 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is a wonderful quiche and so quick and easy to make. I often look for things like this to prepare quickly for my 2 year old. She loves this! I did add an extra ounce of goat cheese only because I'm a huge goat cheese addict.
slmpho 3y ago

I used fresh salmon instead of smoked salmon (baked it at 400 degrees for 10 minutes) and it was delicious! Very easy to make.
Amingram77 3y ago

I tried this and it came out great.
chefGwandress83 4y ago

Amazing, thank you for posting. Salmon and goat cheese, my two favorites side by side
cp4056 4y ago

O my.... This is one piece of quiche. The best I ever had. I had to improvise a little on the use of ingredients, since my pie-plate is quite flat, nevertheless, looked beautiful, tasted wonderful, was joy to prepare! Thank you for sharing this recipe and I will DEFINITELY make it again!
iboMonkey 6y ago

I was very disappointed in this recipe. It sounded delicious, but I found the taste of the salmon to be too strong, and couldn't really taste the cheese at all. I won't be making it again.
PermaSwooned 7y ago

[I posted this recipe.]
susanjm 10y ago

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