As the aroma of freshly baked quiche wafts through your kitchen, you’re immediately drawn to the delightful blend of flavors—smoked salmon mingling with creamy Boursin cheese and hints of garlic and herbs. This Smoked Salmon and Garlic Herb Boursin Quiche is not only a feast for the senses but also a quick and easy dish that packs a punch in taste. It takes about 55 minutes to prepare and bake, and its combination of textures ensures each bite is both rich and creamy yet light and satisfying.
This recipe is perfect for brunch gatherings, lunchboxes, or even a light dinner. You can prepare it ahead of time and store it in the fridge, making it a convenient option for busy days.
Why You’ll Love This Recipe
- The flaky crust offers a delightful contrast to the rich filling.
- It’s packed with the flavors of smoked salmon and garlic herb cheese.
- Preparation is quick, taking just under an hour.
- It can be served warm or at room temperature, making it versatile.
What You’ll Need
Gather the following ingredients for this delicious quiche:
For the Crust
- 1 pâte brisée (store-bought or homemade)
For the Filling
- 200 g smoked salmon, chopped
- 150 g Boursin garlic and herb cheese
- 3 eggs
- 200 ml crème fraîche
- 100 ml milk
- 1 onion or shallot, thinly sliced
- Pepper, to taste
- Dill or chives, optional for garnish
Boursin can be replaced with other soft cheese.
Substitutions & Swaps
- Use cream cheese instead of Boursin.
- Fresh herbs can replace dried or optional ones.
- Substitute smoked trout for smoked salmon.
- Use half-and-half in place of crème fraîche.
How to Make It
Follow these simple steps to create your quiche masterpiece.
Preheat
Preheat the oven to 180°C (350°F) and prepare the pie crust in a suitable dish.
Dock
Dock the bottom of the crust with a fork to prevent bubbling during baking.
Whisk
Whisk the eggs together with the crème fraîche and milk until well combined.
Mix
Crumble the Boursin cheese into the egg mixture and mix until smooth.
Assemble
Distribute the smoked salmon and the sliced onion evenly over the crust.
Pour
Pour the egg mixture over the salmon and onion, then season with pepper.
Bake
Bake for 35 to 40 minutes, or until the quiche is golden brown and set in the center.
Cool
Allow to cool for a bit before slicing and serving.
How to Store It
Fridge: Store for up to 3 days in an airtight container.
Freezer: Yes, for up to a month without degradation of flavor.
Reheat: Warm in the oven at 175°C (350°F) for 10-15 minutes.
Tips for Best Results
- Ensure the eggs and dairy are at room temperature for a smoother mixture.
- If using fresh herbs, chop them finely for better distribution of flavor.
- Let the quiche rest for at least 15 minutes before slicing to help it set properly.
Serving Suggestions
- Pair with a light green salad for a complete meal.
- Serve alongside sparkling wine for an elegant brunch.
- Enjoy with crusty bread and a dollop of crème fraîche for extra richness.
