Smoked Salmon and Goat Cheese Quiche! It’s like your favorite bagel toppings rolled into a breakfast treat. Well, a different breakfast treat. You know what I mean.
Okay so I said it last week, but this was another crazy fun weekend. Craaaazy fun!
Bubbe visited. This is huge, of course. We drank rose, giggled like school girls. frolicked around Austin, and were treated like VIPs at the Prevention R3 Summit! I’ll share a new Bubbe video soon, don’t you fret.
And speaking of goat cheese (see what I did there? Talk about a transition!) let’s talk about this quiche.
I love quiche, but hadn’t made one since culinary school. And if there’s one thing I love as much as quiche, it’s
mimosas brunch. So I decided to take all my favorite bagel toppers and put them together in a delicious crust! A new vessel to get lox in yo mouth. Because isn’t that really what it’s all about? The salty capers and smoked salmon paired with creamy tart goat cheese and sweet red onions is pretty magical.
Oh yeah. Smoked Salmon and Goat Cheese Quiche aka Brunch Quiche aka I want it right meow!
I highly recommend the homemade crust; the buttery flakey goodness is worth the extra effort. The best part is (okay, besides the eating part) that you can easily make this ahead of time and serve to guests. Perfect for rolling out of bed minutes before everyone arrives. Your secret is safe with me!
- For crust:
- 1 ¼ cups all-purpose flour, plus more for rolling dough
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1 stick (1/2 cup) butter, chilled in the freezer and diced
- 2-4 tablespoons ice water
- For quiche:
- ½ small red onion, cut into thin slivers
- 1 tablespoon olive oil
- 2 tablespoons capers
- 3 large eggs
- 1 cup whole milk
- ½ cup heavy whipping cream
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 4 ounces smoked salmon, diced
- 4 ounces goat cheese, crumbled
- To make dough, whisk together flour, salt, and sugar. Then add in butter and mix with hands until you have a coarse, crumbly mixture. (Alternatively, you can use a food processor.) Add in water 1 tablespoon at a time until the dough comes together. Be careful not to over mix. Form dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
- Roll out dough on a lightly flowered surface into a 12-inch circle. Place it in a tart pan and press down to fit in the edges. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees F. Line dough with parchment paper and fill ⅔ of the way with pie weights or dried beans. Bake until crust is set, about 12-15 minutes.
- Carefully remove paper and bake until golden brown, an additional 8 minutes. Remove from oven and let cool on a wire rack.
- Meanwhile, make the filling. In a large sauté pan, heat up olive oil over medium heat.
- Sauté red onions with a pinch of salt until the start to soften and brown, about 5 minutes.
- Then add capers and sauté for another 3 minutes. Set aside to cool.
- In a large bowl, whisk together eggs, milk, cream, black pepper and nutmeg. Once crust is cooled, sprinkle half of the onion mixture, goat cheese and smoked salmon on the bottom of the crust. Pour over egg mixture and dollop with remaining ingredients. Bake until quiche is set but still slightly wiggly in the center, about 30 minutes. Let cool for 10 minutes and serve.