A refined French quiche featuring tender chunks of salmon, creamy Boursin cheese, and a delicate custard, all baked into a buttery golden crust and finished with fresh dill. This elegant dish is perfect for brunch, lunch, or a light dinner, offering both richness and balance with every bite.
Why You’ll Love This Recipe
This quiche brings together the luxurious flavor of smoked and fresh salmon with the distinctive creaminess of Boursin cheese. The custard is smooth and flavorful, and the flaky shortcrust pastry provides the perfect base. It’s easy to prepare yet sophisticated enough for entertaining. Whether served warm or at room temperature, this dish pairs beautifully with a crisp green salad or chilled white wine.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 sheet of shortcrust pastry
- 7 oz (200g) fresh salmon fillet, cubed
- 3.5 oz (100g) smoked salmon, chopped
- 5 oz (150g) Boursin cheese (garlic & herb)
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup whole milk
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped
- 1 teaspoon olive oil
Directions
- Preheat oven to 375°F (190°C). Roll out the shortcrust pastry and press it into a tart pan. Prick the base with a fork. Blind bake the crust for 10 minutes, then remove from oven and set aside.
- Heat olive oil in a skillet and lightly sear the cubed fresh salmon for 2–3 minutes, just until slightly colored. Remove from heat and set aside.
- In a mixing bowl, whisk together the eggs, cream, milk, and Boursin cheese until smooth. Season with salt and pepper.
- Distribute the chopped smoked salmon evenly in the pre-baked tart shell. Add the seared fresh salmon pieces.
- Pour the egg and cheese mixture gently over the salmon.
- Bake for 30–35 minutes, or until the quiche is golden on top and set in the center.
- Allow to cool slightly before garnishing with chopped fresh dill and serving.
Servings and timing
Servings: 6
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Variations
- Herbaceous twist: Add chives or tarragon in place of or alongside dill for a different herb profile.
- Vegetable addition: Mix in sautéed leeks or spinach for extra flavor and texture.
- Mini quiches: Make individual quiches using a muffin tin for elegant appetizer portions.
- Pastry-free option: Bake the custard and fillings in a greased dish for a crustless version.
- Cheese swap: Try goat cheese or crème fraîche if Boursin is unavailable.
Storage/Reheating
Store the quiche in an airtight container in the refrigerator for up to 3 days. It can also be frozen (wrapped tightly in plastic wrap and foil) for up to 2 months. Reheat in a 325°F (160°C) oven for 10–15 minutes, or until warmed through. Avoid microwaving, as it may affect the texture of the pastry.
FAQs
Can I make this quiche in advance?
Yes, this quiche can be baked a day in advance and reheated before serving. It also tastes great at room temperature.
Can I use only smoked salmon?
Yes, you can omit the fresh salmon and use only smoked salmon for a more intense flavor and easier preparation.
What is the best way to blind bake the crust?
Line the pastry with parchment paper and fill with baking weights or dried beans to prevent it from puffing up during the initial bake.
Can I use puff pastry instead of shortcrust?
Yes, puff pastry will give a lighter, flakier result but may require slightly shorter baking time.
Is Boursin cheese essential to this recipe?
While Boursin adds unique flavor and creaminess, you can substitute it with garlic and herb cream cheese or soft goat cheese.
How can I tell if the quiche is done?
The center should be set (not jiggly) and the top lightly golden. A knife inserted in the center should come out clean.
Can I make this dairy-free?
Use a dairy-free cream and cheese alternative, though flavor and texture will vary.
What can I serve with this quiche?
A fresh green salad, a side of roasted vegetables, or a chilled soup like gazpacho pairs wonderfully.
Can I freeze individual slices?
Yes, wrap each cooled slice individually before freezing for quick future meals.
How do I prevent the crust from getting soggy?
Blind baking the crust and ensuring the filling isn’t too wet will help keep the base crisp.
Conclusion
Quiche raffinée au saumon fumé et fromage Boursin is an impressive yet accessible dish that’s rich in flavor and elegant in presentation. Perfect for both casual brunches and formal gatherings, this quiche highlights the harmony of smoked salmon and creamy cheese in every bite. It’s a recipe you’ll return to time and again for its simplicity, versatility, and gourmet appeal.
Print
Quiche Raffinée au Saumon Fumé et Fromage Boursin
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
A refined French quiche featuring tender chunks of salmon, creamy Boursin cheese, and a delicate custard, all baked into a buttery golden crust and finished with fresh dill.
Ingredients
- 1 sheet of shortcrust pastry
- 7 oz (200g) fresh salmon fillet, cubed
- 3.5 oz (100g) smoked salmon, chopped
- 5 oz (150g) Boursin cheese (garlic & herb)
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup whole milk
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped
- 1 teaspoon olive oil
Instructions
- Preheat oven to 375°F (190°C). Roll out the pastry and press into a tart pan. Prick the base with a fork and blind bake for 10 minutes.
- In a skillet with a bit of olive oil, lightly sear the fresh salmon cubes for 2–3 minutes just to color. Set aside.
- In a bowl, whisk together eggs, cream, milk, and Boursin cheese until smooth. Season with salt and pepper.
- Spread chopped smoked salmon evenly in the pre-baked tart shell. Add seared salmon cubes.
- Pour the egg and cheese mixture over the salmon.
- Bake for 30–35 minutes until golden and set in the center.
- Let cool slightly, then garnish with chopped fresh dill before serving.
Notes
- You can substitute crème fraîche for heavy cream for a tangier taste.
- Serve warm or at room temperature with a side salad.
- Leftovers can be stored in the fridge and gently reheated in the oven.
Nutrition
- Serving Size: 1 slice (1/6 of quiche)
- Calories: 370
- Sugar: 2g
- Sodium: 430mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 145mg
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