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Smoked Salmon, Goat Cheese, and Artichoke Quiche

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Serves eight.

  • Make the menu:
    A Fresh Spring Brunch
  • by from Fine Cooking
    Issue 98

The high-sided, free-form crust makes this spring quiche an especially elegant addition to brunch. If you can’t find hot-smoked salmon, cold-smoked will also be scrumptious, although it will lose some of its silky texture once it’s baked.

For the crust:
  • 9 oz. (2 cups) all-purpose flour
  • 2 tsp. granulated sugar
  • 1 tsp. kosher salt
  • 8 oz. (1 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 4-6 T bs. ice water
For the filling:
  • 1 oz. (2 Tbs.) unsalted butter
  • 1/2 medium red onion, thinly sliced crosswise (1 cup)
  • 24 frozen artichoke heart quarters, thawed
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 T bs. roughly chopped fresh dill
  • Kosher salt and freshly ground black pepper
  • Pinch nutmeg
  • 6 oz. hot-smoked salmon, skin removed and roughly broken into 1/2-inch pieces (1 cup)
  • 4 oz. fresh goat cheese, crumbled (3/4 cup)
Make the crust:

In a stand mixer fitted with the paddle attachment, mix the flour, sugar, and salt on low speed. Add the butter and mix until the largest pieces are the size of peas. With the mixer still on low, add the ice water 1 Tbs. at a time until the dough just begins to come together— you may not need all the water. Transfer the dough to a piece of plastic and shape it into a disk. Wrap in the plastic and refrigerate for at least 30 minutes.

Roll the dough on a lightly floured surface into a 15-inch circle about 1/4 inch thick. Transfer to a 9-inch springform pan and press the dough into the bottom and up the sides, pressing any pleats flat against the sides. With scissors, unevenly snip any dough that overhangs the rim, to make a jagged edge. Prick the bottom of the crust all over with a fork. Freeze for 20 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Line the frozen crust with two overlapping sheets of parchment and fill two-thirds of the way with dried beans. Bake until the sides are set, about 25 minutes. Remove the beans and parchment and bake until the crust just begins to brown lightly, another 8 to 10 minutes. Remove from the oven and let cool on a rack. Meanwhile, raise the oven temperature to 400°F.

Make the filling:

Melt the butter in a 10-inch sauté pan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and turning translucent, about 3 minutes. Add the artichoke hearts and cook until softened and slightly browned, another 3 to 4 minutes. Remove the pan from the heat.

Beat the eggs in a medium bowl with the cream, milk, 1 tsp. of the dill, 1/4 tsp. salt, 1/4 tsp. pepper, and the nutmeg.

Put the springform pan on a rimmed baking sheet. Pour about half of the egg mixture into the crust. Bake in the oven until the filling is partially set (it will still be slightly runny), about 20 minutes.

Scatter half of the onion and artichoke mixture over the partially set egg mixture. Distribute half of the salmon and goat cheese on top. Pour on the remaining egg mixture and then scatter the remaining onions, artichokes, salmon, and goat cheese over the egg. Sprinkle the remaining dill over the top.

Bake until the center is just set (use a paring knife to peek), another 40 to 50 minutes. Check about halfway through baking; if the crust seems to be browning too fast, shield it with strips of foil. Cool slightly on a wire rack.

To unmold, remove the springform ring and loosen the quiche from the pan’s bottom by running a thin-bladed knife between the two. Slide the quiche off its base onto a serving plate. Serve warm or at room temperature, cut in wedges.

Make Ahead Tips

You can bake the crust up to a day ahead and the quiche up to 2 hours ahead.

nutrition information (per serving):
Calories (kcal): 590; Fat (g): fat g 44; Fat Calories (kcal): 400; Saturated Fat (g): sat fat g 27; Protein (g): protein g 16; Monounsaturated Fat (g): 12; Carbohydrates (g): carbs g 33; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 740; Cholesterol (mg): cholesterol mg 230; Fiber (g): fiber g 3;

Photo: Frances Janisch

I made this for a staff brunch, and all I can say, is wow! wow! wow! Everyone loved it. I used drained canned artichoke hearts instead of frozen, and the bit of vinegar added a nice touch. I also replaced half of the all purpose flour with whole-wheat pastry flour, which made the crust a bit more hearty, to complement the strong flavors of the filling.

This recipe is perfect---no changes needed. I have never made a high-sided quiche before but always thought they looked beautiful. Mine looked even better than the picture. I made the crust the day before (highly recommend for time purposes). When I was putting the quiche together I felt like there wasn't much for seasoning---it was perfect. Baking times--perfect. Excellent recipe for company. Sooooo good!

Excellent, took awhile to prep and make but worth the effort. Like one reviewer, I couldn't find frozen artichoke hearts so used canned, which I drained, and they worked fine. The flavors blended well yet you could taste them all. This is a keeper.

wonderful recipe. I've made it twice and i look forward to making it many more times. it turned out incredibly delish the first time. well written and not difficult. Serve it with mimosas and a cup of Nesspresso. Lovely.

I made this quiche for a brunch meeting with some changes. First I made it with a whole wheat crust using another recipe. (It was delicious with the quiche and held up well with the heavy filling.) Second, I reduced the amounts and made it in a deep dish 9inch pan, which altered the cooking times slightly. I also significantly reduced the fat content by switching to skim milk, and reducing the amounts of cream and butter. The flavor was outstanding and the quiche felt hearty enough for a meal. My one complaint about the recipe was that the onion and artichokes "wept" a bit and made the center a bit watery. After re-reading an America's Test Kitchen article on this issue, I will add a teaspoon of cornstarch to the egg mixture the next time I make this. This is a keeper and worthy of a special occasion brunch. I will absolutely make this again.

Sooooo good! Made it for a family breakfast and everyone loved it! The store didn't carry artichokes that were frozen, but I got the canned ones that were soaked in water and then let them drain for a while...it took a bit to brown them, but they still tasted great!!! This quiche is so packed with a varitey of flavors, you won't be hungry 'til dinner!

I made this for Easter and it was absolutely delightful and held up well for leftovers.

This was delicious! Although the recipe took longer than any other quiche I've made, it was well worth the effort. The frozen artichokes made such a difference, over canned. I also didn't have red onions so I carmelized some sweet yellows a bit, a delicious flavor combination! The crust seemed to brown a bit quicker than expected but the foil helped a lot. Also, we ended up making it the night before and reheating it in the oven at 350F for about 30-45 minutes. It came out beautifully.

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