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Smoked Salmon Quiche

Smoked Salmon Quiche

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Makes 1 pie, serves 8 to 10.
By Dennis W. Viau; one of my own creations.

Real men really do eat quiche; at least I do, and I regard myself as a real man. This quiche is rather easy to make, but it has a flavor and appearance that make it special, like you’ve been working in the kitchen all day. Enjoy it on any occasion, but especially on holidays or celebrations. I’d even take this to a family picnic or potluck.


For the Crust:
11/3 cups (200g) flour
1 tablespoon water
¼ teaspoon salt
1 large egg; at room temperature
½ cup (113g) butter; at room temperature

For the Filling:
½ cup (120ml) heavy cream
Scant 1/8 teaspoon each of fresh ground pepper, fresh ground nutmeg, cinnamon, and oregano
8 ounces (225g) smoked salmon; chopped
4 large eggs
¼ teaspoon salt
3 ounces (90g) Gruyère cheese; shredded or diced


If present, remove the skin from the smoked salmon and discard. Chop the salmon if not already chopped.

Put the flour in a large bowl. In a small bowl combine the water, salt, and one egg. Blend with a whisk. Add the butter and whisk until the butter is broken up into small beads. Add to the flour and blend. Use your hands to combine the dough into a ball and knead until smooth, less than a minute. Shape into a pie crust to fit a 9-inch pie dish. Transfer to the pie dish and shape the edges to form a decorative trim.

Set an oven rack in the upper third of the oven and heat to 375°F (190°C). Combine the cream and spices in a medium bowl and then add the salmon. Stir with a rubber spatula to combine. Lightly beat the eggs with the salt using a wire whisk and add to the creamed salmon, folding together with the spatula. Add cheese and stir only to blend.

Pour the filling into the pie shell and bake until set and the top begins to brown, about 30 to 40 minutes. Serve warm or cold.