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Perfect Kosher Quiche Lorraine With Smoked Salmon - French recipe
I've always had a complicated relationship with quiche. The traditional Lorraine version calls for bacon, which obviously doesn't work in my kosher kitchen. But I figured out something wonderful: smoked salmon brings that same salty, smoky richness that makes this French classic so irresistible. The silky custard, the flaky crust, and those little bursts of briny fish create something that's both familiar and completely new. This recipe started when I had leftover lox from a Sunday bagel spread. Instead of letting it go to waste, I decided to experiment. The key is using just enough salmon to add flavor without overwhelming the delicate egg custard. I like to break it into small pieces rather than neat chunks, so you get salmon in every bite without any one piece being too intense. The secret to a perfect quiche lies in the custard ratio and the blind-baking technique. I use a combination of whole eggs and egg yolks for richness, plus heavy cream and milk for the right texture. The custard should be silky but not too loose, and it needs to set properly without curdling. Blind-baking the crust prevents that dreaded soggy bottom, and I always brush it with a beaten egg before adding the filling for extra protection. This quiche works beautifully for brunch, lunch, or even a light dinner with a simple salad. It's elegant enough for company but easy enough for a lazy weekend morning. I often make it when I'm hosting because you can assemble it the night before and just pop it in the oven when guests arrive.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Brunch, Main Course
Cuisine: French
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons cold unsalted butter cubed
  • 3-4 tablespoons ice water
For the Filling
  • 4 ounces smoked salmon torn into small pieces
  • 1 medium onion thinly sliced
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • 2 large egg yolks
  • 1 cup heavy cream
  • ½ cup whole milk
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • ⅛ teaspoon nutmeg freshly grated
  • 1 cup Gruyère cheese grated
  • 2 tablespoons fresh chives chopped
  • 1 large egg beaten, for brushing crust

Method
 

Make the Crust
  1. In a large bowl, whisk together flour and salt. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Sprinkle 3 tablespoons ice water over the mixture and use a fork to toss until dough starts to come together. Add more water if needed. The dough should hold together when squeezed but not be wet.
  3. Turn dough onto a lightly floured surface and gently knead 2-3 times until it comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  4. Roll out chilled dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie pan and trim edges, leaving a 1-inch overhang. Fold overhang under and crimp edges. Prick bottom all over with a fork and refrigerate 30 minutes.
Blind Bake the Crust
  1. Preheat oven to 425°F. Line chilled pie crust with parchment paper and fill with pie weights or dried beans.
  2. Bake 15 minutes, then remove weights and parchment. Brush bottom and sides with beaten egg and bake 5 more minutes until lightly golden. Remove from oven and reduce temperature to 350°F.
Prepare the Filling
  1. In a large skillet, melt butter over medium heat. Add sliced onion and cook 8-10 minutes until soft and lightly caramelized. Remove from heat and let cool slightly.
  2. In a large bowl, whisk together whole eggs, egg yolks, cream, milk, salt, white pepper, and nutmeg until smooth.
  3. Scatter cooked onions over the bottom of the pre-baked crust. Top with torn smoked salmon pieces and grated Gruyère.
  4. Pour custard mixture over filling and sprinkle with chopped chives.
Bake the Quiche
  1. Carefully transfer quiche to oven and bake 35-40 minutes until center is just set and top is lightly golden. A knife inserted in center should come out mostly clean.
  2. Cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

Quiche can be made up to 1 day ahead and reheated gently in a 300°F oven. For best results, use high-quality smoked salmon and freshly grated cheese. The custard should still have a slight jiggle in the center when you remove it from the oven, as it will continue cooking from residual heat.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 28g 36%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 245mg 82%
Sodium 520mg 23%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 16g 32%
*Percent Daily Values are based on a 2,000 calorie diet.