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Salmon Quiche or Frittata Recipe

French-inspired · Main course · 50 min total

A versatile dish that can be made as a creamy quiche with a flaky crust or a quick, crustless frittata. Perfect for brunch, lunch, or a light dinner, featuring smoked salmon, fresh dill, and Gruyère cheese.

Ingredients

• 1 (9-inch) unbaked pie crust (for quiche) or omit for frittata
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 cup shredded Gruyère cheese
• 4 ounces smoked salmon, chopped
• 2 tablespoons fresh dill, chopped
• 2 green onions, thinly sliced

Instructions

1. Preheat oven to 375°F (190°C). If making quiche, place pie crust in a 9-inch pie dish and crimp edges. For frittata, grease a 9-inch pie dish or oven-safe skillet.
2. In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
3. Stir in Gruyère, smoked salmon, dill, and green onions.
4. Pour the mixture into the prepared crust or dish.
5. Bake for 30-35 minutes, until the center is set and the top is golden brown. A knife inserted in the center should come out clean.
6. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Tips

• For a lighter version, substitute half-and-half for the heavy cream.
• Leftovers can be refrigerated for up to 3 days; reheat in a 350°F oven for 10 minutes.
• If using a frozen pie crust, no need to thaw before filling.
• Add 1/4 cup capers or chopped fresh chives for extra flavor.

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