Hello and welcome to Sunday Supper! Today, March 14, is Pi Day. So in honor of pi, we have a savory pie: Smoked Salmon and Ricotta Quiche. This quiche is a great brunch dish, perfect for any upcoming Easter brunch plans you may have. The smoky, salty flavor of the smoked salmon goes beautifully with the fluffy, light ricotta. We will finish it off with a lemon créme fraîche drizzle and chives. Let’s get to the recipe!
Start by preheating the oven to 350 degrees and place the prepared dough in a pie dish. We will blind bake the crust for about 15 minutes. Lay a sheet of parchment on the dough in the pie dish and fill the parchment with dry beans or pie weights.
Meanwhile, we can get the filling prepped.
Beat the eggs and cream in a large batter bowl and set aside. Then, stir together the ricotta and the grated Pecorino cheese. Mince or finely dice the shallot. I am using my favorite hot smoked salmon from Trader Joe’s for this recipe, but your favorite hot or cold smoked salmon will work too!
When the pie crust comes out of the oven, carefully lift out the parchment and beans. The first layer in the quiche will be some grated Pecorino, then we will layer in the smoked salmon. If you’re using Lox or thinly sliced cold smoked salmon, bunch up each slice to create a little mound of salmon and arrange the mounds evenly over the Pecorino.
Then, use a spoon or your fingers to distribute dollops of the ricotta/Pecorino mixture evenly on the egg.
Place the quiche on a rimmed sheet tray and bake for 50-55 minutes. While the quiche is baking, let’s make the lemon crème fraîche.
The toppings are totally optional, but you should totally opt in! The tangy, light crème fraîche adds a nice layer of flavor; and when we mix it with some lemon juice and zest, it brightens everything up. Then we have some capers for briny pops of flavor and chives, for some color and fresh green onion flavor.
Mix about 1/4 cup of crème fraîche with the juice of half a lemon and the zest of the whole lemon. Be sure to zest the lemon before cutting it in half for the juice. Add a pinch of Kosher salt and set this aside. Finely chop the chives; and now we’re ready to plate the quiche.
Slice a wide slice of the quiche and place it on a plate.
Then, drizzle the lemon crème fraîche over the slice, top with capers and chives.
Happy Pi Day everyone! I hope you give this Smoked Salmon and Ricotta Quiche a try, it’s so good! I am such a big fan of quiche. In fact, if you missed it a while back, we did a classic Quiche Lorraine – check it out, it’s another great Sunday meal. Have it for brunch or supper! Thanks for stopping by today, everyone. Follow me on Pinterest and check out my boards for a quick and easy reference. Take care and be well, xo Kelly
Smoked Salmon and Ricotta Quiche
Smoky, salty smoked salmon goes beautifully with the fluffy, light ricotta and eggs. Finished with a lemon créme fraîche drizzle, chives and capers.
- 1 Prepared Pie Crust
- 6 Whole Large Eggs
- 2/3 cup Heavy Cream
- 1/4 cup Grated Pecorino + more for sprinkling
- 1/2 cup Ricotta Cheese
- Pinch of Kosher Salt
- 14-16 oz. Hot Smoked Alaskan Salmon (or your favorite smoked salmon)
- 1 Shallot, finely diced
- 1/4 cup Crème Fraîche, optional
- Zest of 1 Lemon, optional
- Juice of 1/2 Lemon, optional
- Capers, optional
- Chives, finely chopped, optional
Preheat oven to 350 degrees.
Blind bake the pie crust by placing the prepared dough in a pie dish. Lay a sheet of parchment on the dough in the pie dish and fill the parchment with dry beans or pie weights. Bake for 15 minutes.
Whisk together the eggs and the heavy cream and set aside.
Stir together the 1/4 cup of grated Pecorino, Ricotta and the pinch of salt, set aside.
Remove the parchment and beans from the par-baked crust.
Sprinkle a small handful of grated Pecorino on the crust as the first layer of the quiche.
Then, break the salmon up into chunks and spread evenly over the grated Pecorino. (If using Lox or thinly sliced cold smoked salmon, bunch up each slice to create a little mound of salmon and arrange the mounds evenly over the Pecorino.)
Sprinkle the diced shallot over the salmon.
Pour the egg and cream mixture over the salmon and shallot.
Use your fingers, or a spoon to dollop ricotta mixture evenly in the eggs.
Bake the quiche for 50-55 minutes, until the crust is golden and the center of the quiche is springy to the touch. Let the quiche sit for 10 minutes before slicing.
Top with a drizzle of the crème fraîche dressing, capers and chives.
Optional Crème Fraîche Dressing
Mix together the crème fraîche, lemon zest and juice