BAKE: Smoked Trout Quiche

• Smoked Trout Quiche Ingredients
• Kitchen Equipment Needed
• How to Make Smoked Trout Quiche
• Storage & Serving Ideas
• Smoked Trout, Potato, and Goat Cheese Quiche

This quiche recipe features bright Scandinavian flavors… smoked trout or salmon, fresh dill, thinly sliced golden potatoes, and tangy goat cheese. It’s a richly flavored dish without being too heavy, and equally suited for an everyday meal at home or an elegant brunch.

Enjoy this homemade smoked trout quiche either warm or cold, for brunch, lunch, or even a light dinner. Pair it with a bright green side salad or fresh fruit for a memorable and healthy meal!

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Smoked Trout Quiche Ingredients

Eggs:

You’ll want fresh, large whole eggs for this quiche. Crack the eggs individually into a small bowl before adding to your quiche royale (the savory egg custard filling). This allows you to more easily remove any bits of shell. It also saves your quiche if one of the eggs is less than fresh (less of a concern with store-bought eggs, but can happen if you’re using farm-fresh eggs that weren’t float tested or haven’t been refrigerated).

Dairy:

You can vary the dairy product you use to make the quiche. Use whole milk for a regular quiche, or you may substitute half and half or heavy cream for part or even all of the dairy component for a richer, creamier egg custard. You could also substitute plain yogurt for up to a quarter of the milk for an even tangier quiche.

For this quiche, I usually use either all whole milk or whole milk with a small percentage of half and half (about 10-25%), as a lighter custard complements the smoked fish and goat cheese.

Cheese:

The main cheese flavor in this quiche is from the fresh tangy goat cheese, but I also like to put a sprinkling of grated low-moisture mozzarella, Monterey jack, or other mild flavored white melting cheese on the crust before adding the other toppings. A thin melty cheese layer helps seal the crust and keeps it from getting soggy when it bakes. I like to do this with all my quiches, as long as the flavor is complementary.

Fresh chevre (goat cheese) is both tart and creamy, and contrasts beautifully with the smoky trout and bright green dill.

Smoked Trout:

You can use your home canned smoked trout in this quiche, store-bought tinned smoked trout, or freshly smoked trout. This is also delicious made with smoked salmon, and is a good way to use smaller pieces of smoked fish.

Potatoes:

I like to use Yukon gold potatoes in this recipe, but you could substitute any waxy potato. Scrub them, trim any bad spots or eyes, and slice them as thinly and evenly as possible. Use a sharp knife or a mandolin if you have one.

You can also use leftover roasted potatoes in this quiche, or cut thicker potato slices but par-cook them by steaming, roasting, or even microwaving them until they are just beginning to soften.

Herbs & seasoning:

You can use dried dill weed (not dill seeds) in this recipe, but fresh dill has the best flavor and color if you can get it. If you use dried dill, cut the quantity by half. You’ll also want salt (I use either kosher or sea salt), freshly ground black or white pepper, and a hint of nutmeg.

If you don’t like or don’t have dill, fresh chives or chervil are also great choices for this quiche.

Pie crust:

You can use your favorite homemade pie crust or a store bought one. I like to use either a flaky butter crust or a pat-in-the-pan olive oil crust (I’ll link a recipe when I write up and post the olive oil crust that I’ve been using for years).

Kitchen Equipment Needed

Pie plate or deep tart pan:

You can use a Pyrex glass pie plate, a heavy metal one, or a deep dish tart or quiche pan with removable bottom.

Mandolin or sharp knife:

Unless you are using leftover roasted potatoes in your quiche, you’ll want to slice them very thinly so that they cook through while the quiche bakes. A mandolin makes this easy, or you can use a sharp chef’s knife. Cut even, thin slices.

Or, if you’d like thicker slices of potato, par-cook your potato slices so you don’t end up with crunchy under-cooked potato in your quiche! You can also use sliced or diced leftover roasted or baked potato.

How to Make Smoked Trout Quiche

step one:

• Roll out the chilled pie crust and fit it into the pan, or pat the olive oil crust into an even layer on the bottom and sides of the pan.
• Return the pan to the fridge while you mix the filling.
• Preheat the oven to 375 F.

step two:

• In a medium-large bowl, combine the eggs, dairy, salt & pepper, nutmeg, and a tablespoon of the dill.
• Whisk or beat well until the mixture is smooth and lightly colored.

step three:

• Sprinkle the grated cheese into the bottom of the prepared crust and spread in an even layer over the bottom of the crust.
• Spread the crumbled goat cheese, sliced potatoes, flaked smoked trout, and the remainder of the fresh dill in the pan over the grated cheese in an even layer.
• Place the pie plate or tart pan on a baking sheet, and pour the quiche mixture gently over the filling.

step four:

• Bake about 40-50 minutes. Remove from the oven when the center of the quiche is just set and the top and crust are lightly golden brown. If you aren’t sure, test with a skewer or knife to make sure that the center of the custard is cooked all the way through.
• Let cool at least 10-15 minutes before slicing. The quiche will firm up as it cools and make nicer slices.

Storage & Serving Ideas

This quiche can be served warm from the oven, or chilled. Refrigerate any leftovers, which are best eaten within three days.

You can also freeze the baked quiches either whole or in slices. Wrap well with plastic wrap or foil, or freeze slices well-wrapped or in airtight plastic or glass containers. Reheat leftovers in the oven or microwave (if it’s in a glass pie pan, not a tin).

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• Butternut Squash, Goat Cheese and Caramelized Onion Quiche
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• Smoked Trout & Herb Cream Cheese Spread
• Smoked Trout Toasts
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