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–+ servings
a freshly baked smoked trout quiche with dill, potato, and goat cheese.

Smoked Trout, Potato, and Goat Cheese Quiche

Alewyfe
This rich and delicious Scandinavian-inspired quiche pairs smoked trout or salmon with thin slices of golden potato, tangy goat cheese, and fresh dill for an inspired brunch or light dinner recipe.
5 from 1 vote
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Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Course Breakfast & Brunch, Lunch, Main Course
Cuisine Contemporary, Nordic, Scandinavian
YIELD 8 servings

Equipment

Ingredients
  

  • 1 each pie crust, rolled and fitted to 9" deep dish pie plate (see post for tips and recipe link or use your favorite pastry crust)
  • ½ cup mozzarella or Monterrey Jack cheese, shredded
  • 4 oz fresh goat cheese, crumbled
  • 2 oz smoked trout or salmon, flaked
  • 2 oz one small yukon gold potato, thinly sliced ⅛-¼" (you can substitute leftover sliced or diced roasted potatoes)
  • ¼ cup fresh dill leaves, chopped (reserve 1-2 Tbsp or a few nice sprigs for garnish) (substitute 2 tbsp dried dill leaves)
  • TT salt and freshly ground black pepper to taste

Quiche Custard

  • 3 large eggs
  • 1 ½ cups whole milk, half and half, heavy cream, or a blend (you can substitute unsweetened non-dairy milk but this will alter the quiche texture and flavor)
  • 1 tsp salt
  • ½ tsp black pepper (to taste)
  • ⅛ tsp nutmeg preferably a pinch of freshly grated nutmeg

Instructions
 

Quiche Custard

  • In a medium-large mixing bowl, whisk the eggs until they are uniform and well combined. Add and whisk in the milk or cream, dill, salt, pepper, and nutmeg. Whisk until well beaten.

Assemble Quiche

  • Heat the oven to 375℉.
  • Line the bottom of the crust with the shredded mozzarella (or other mild melting cheese). Spread out the flaked smoked trout, potato slices, fresh dill, and dollops of goat cheese until they evenly cover the pan. 
  • Pour the custard mix into the crust, and gently place the quiche in the oven. I recommend baking it on a sheet pan to catch any spills.
  • 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.
  • Let cool at least 10-15 minutes before slicing. The quiche will firm up as it cools and make nicer slices.
  • Promptly refrigerate any leftovers, or freeze sliced or whole cooked quiche.
Keyword autumn, brunch, elegant, fall, fall foods, party food, pescatarian, savory baking, smorgasbord
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