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West Coast Smoked Salmon and Cream Cheese Quiche

A quiche with smoked salmon, cream cheese, Swiss and Asiago cheeses, eggs, cream, and a Parmesan crust.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Salmon and cheese work together. They rank in the top 10% of all ingredient pairs, and 300 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Oven425°F, then 350°F
Time40 to 45 minutes

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Parmesan Crust

Directions

Make the crust

  1. Heat oven to 425.

  2. Combine flour and salt in a food processor or mixing bowl to make the crust.

  3. Add butter and process or combine with a fork until small particles are formed.

  4. Add grated Parmesan cheese and process briefly to combine.

  5. If using a food processor, transfer the contents to a mixing bowl.

  6. Add cold water and mix to make a ball of dough.

  7. Sprinkle about 3 tablespoons flour on a board and roll the dough into a 12-inch circle.

  8. Transfer dough to a 10-inch tart pan or quiche pan.

  9. Lay a piece of foil inside the pan and put dried beans inside the foil.

  10. Bake the crust for 8 minutes.

  11. Remove the foil and beans and bake 2 to 3 minutes longer.

  12. Remove from oven and allow to cool while making the filling.

  13. Reduce oven temperature to 350°F.

Make the filling and bake

  1. Spread crumbled smoked salmon over the crust.

  2. Cut cream cheese into bits and scatter over the salmon.

  3. Sprinkle Swiss cheese and Asiago cheese over the salmon.

  4. Beat the eggs in a mixing bowl.

  5. Add the cream, salt, pepper and dill to the eggs.

  6. Pour the mixture into the crust.

  7. Bake the quiche until golden brown and puffed, 40 to 45 minutes.

  8. Let stand 15 minutes before serving.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Salmon + cheesetop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together300 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Cream cheese + swiss cheesetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together54 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Cream cheese + cheesetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together479 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Swiss cheese + cheesetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together65 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Pepper + dilltop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,630 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the custard and provide structure so the filling firms when baked.
Light cream
Provides moisture and richness, giving the filling a smooth, tender texture.
Cream cheese
Adds richness and a creamy texture that softens the custard.
Swiss cheese
Melts into the filling, adding savory flavor and stretch to the bite.
Smoked salmon
Supplies the main smoky, savory flavor of the quiche.

The step that matters

Bake the crust before filling. Blind baking the crust with foil and beans sets its shape and dries the base, so the wet custard does not soak it and turn it soggy.

Flavor stand-ins for the dill

How well each one fits the dish's main ingredients (salmon, cream cheese, swiss cheese, cheese, egg, cream, pepper):

  1. Dillthe original
  2. Nutmegabout as good a flavor fit

Fit is the average pairing score against salmon, cream cheese, swiss cheese, cheese, egg, cream, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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