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