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Smoked Salmon Mushroom Quiche

Smoked Salmon Mushroom Quiche

How to make Smoked Salmon Mushroom Quiche this recipe is very simple, let's read and cook the instructions!
Prep Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 500kcal



  • 1 cup AP flour
  • 1 cup whole wheat flour
  • 1 stick (1/2 cup) softened butter
  • Salt
  • cold water (from 1 tablespoon to 1/4 cup)


  • 1 lb mushrooms sliced
  • 1/2 onion diced
  • 2 tablespoons garlic
  • 4 oz smoked salmon trimmings, cut into uniform 1"-2" pieces.
  • 1 tbsp olive oil
  • 6 oz shredded smoked gruyere cheese
  • 3 eggs
  • 1 1/4 cup whole milk


  • Grease a 9"-10" cake pan with at least 1" sides.
    Preheat the oven to 350 F.
  • Mix together the flours and the salt thoroughly. Work in the butter with your hands until the dough resembles pea-sized clumps. Add enough cold water to make dough hold together nicely. Add water very slowly. The right amount will depend on the ambient humidity and the temperature of your kitchen. When it holds together and feels like it will let you roll it, you're there. Roll it one around on a lightly floured surface, and rest the dough ball wrapped in plastic in the refrigerator for 30 minutes.
  • Roll out the dough into a circle large enough to fill a 9-10" cake pan. Lay the dough in the pan so it comes up at least 1" all the way around. Make several small holes in the bottom of the crust with a fork.
  • Put a piece of parchment or aluminum foil on top the crust and load it up with dried beans to weight the crust down. Bake crust in oven for 25 minutes. Remove parchment/aluminum foil and beans and bake 7 minutes more.
  • Meanwhile, mix eggs and milk together. Refrigerate while you do the rest of the recipe.
  • Pour olive oil in sautee pan and heat through. Add chopped onion and garlic and sautee for 2 minutes. Add mushrooms and herbs and sautee 5 minutes more.
  • Lay down a thin layer of gruyere on the bottom of the prepared crust. Spoon the mushroms (except for a tablespoon) on top of that. Add another layer of cheese. Distribute the salmon on the next layer (again, except for a tablespoon), and cover with remainder of cheese.
  • Pour the custard (milk/egg mix) gently onto the crust. When done, add the reserved salmon and mushrooms on top in a suitably artistic manner.
  • You might be tempted to salt this quiche somewhere in here, but don't. The smoked fish and cheese has plenty of salt for the dish.
  • Bake in 350 F oven for 35-45 minutes until the top is golden brown and the center is just set to the touch. A toothpick inserted in the middle should come out clean of egg goop (there may still be some melty cheese goop without worry). Let cool 10 minutes before serving.
  • Serve with a lightly sweet white wine and a side salad.