Can I make the crust ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 2 days, or freeze it for up to 1 month. Thaw in the refrigerator before rolling.
LUNCH
Scandinavian Smoked Salmon and Dill Quiche with Rye Crust
Experience the authentic flavors of Scandinavia with this delightful quiche. It features a distinctive rye flour crust, a rich, creamy filling, and the classic combination of smoked salmon and fresh dill. This satisfying dish is perfect for a memorable lunch or a light dinner, bringing a touch of Nordic culinary tradition to your table.
HOW TO MAKE IT
Let's cook.
01
To make the rye crust, combine rye flour, all-purpose flour, and 1/2 teaspoon salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until a dough forms. Form into a disc, wrap in plastic, and refrigerate for 20 minutes.
02
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trim the edges, and crimp as desired. Pierce the bottom of the crust several times with a fork.
03
In a separate bowl, whisk together eggs, heavy cream, and 1/4 teaspoon black pepper until well combined.
04
Evenly distribute the flaked smoked salmon and chopped fresh dill over the bottom of the prepared rye crust.
05
Pour the egg and cream mixture over the salmon and dill in the pie dish.
06
Bake the quiche at 375°F/190°C for 35-40 minutes, or until the center is set and the crust is golden brown. A knife inserted near the center should come out clean.
07
Let the quiche cool for at least 10 minutes before slicing and serving.
About This Recipe
Experience the authentic flavors of Scandinavia with this delightful quiche. It features a distinctive rye flour crust, a rich, creamy filling, and the classic combination of smoked salmon and fresh dill. This satisfying dish is perfect for a memorable lunch or a light dinner, bringing a touch of Nordic culinary tradition to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra flaky crust, ensure your butter and water are very cold. Do not overmix the dough, as this can make it tough. If the crust browns too quickly, cover the edges with foil.
Easy Substitutions
You can substitute the smoked salmon with smoked trout or even cooked shrimp. For a vegetarian option, omit the salmon and add sautéed spinach or mushrooms. Whole milk can be used instead of heavy cream for a lighter quiche, though the texture will be less rich. Fresh chives can replace some of the dill for a slightly different herb profile.
Storage & Reheating
Store leftover quiche tightly covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through.
Serving Suggestions
Serve this quiche warm or at room temperature with a simple green salad dressed with a lemon vinaigrette. A side of pickled cucumbers or a dollop of crème fraîche would also be excellent. For a heartier meal, pair it with a light vegetable soup. It's also delicious as part of a brunch spread.
Common Mistakes
Overworking the dough can lead to a tough crust; mix just until combined. Not chilling the dough enough can make it difficult to roll out and prone to shrinking. Overfilling the quiche can cause spillage during baking; ensure the filling is just below the crust's edge. Baking at too high a temperature can burn the crust before the filling is cooked through; monitor closely. Not letting the quiche set after baking can result in a runny center when sliced.
Frequently Asked Questions
Can I use a different type of salmon?
While smoked salmon is traditional for this Nordic-inspired recipe, you could use cooked, flaked fresh salmon, but the flavor profile will be different.
How do I know when the quiche is done?
The center should be mostly set with a slight jiggle, and a knife inserted near the center should come out clean. The crust should be golden brown.
MORE TO KNOW
The rye flour in this crust adds a distinct nutty flavor and a slightly denser, chewier texture compared to an all-purpose flour crust. This complements the rich, savory filling beautifully. When blind baking a crust, you can use pie weights or dried beans to prevent the crust from puffing up. However, for this recipe, a simple fork-pricking is sufficient as the filling is added before baking, which helps weigh down the crust.
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