Smoked Salmon and Tomato Quiche

56 Comments

I follow an Instagram account called Stephen Cooks French, all one word, of course, which always messes with my brain. A recent photo of his that he posted was a tarte au saumon fumé, or a smoked salmon tart, pictured here.

According to Stephen, the crust is puff pastry, topped with a seasoned fromage blanc with chives, baked, cooled, then smoked salmon is layered on top.

Loving all things salmon, I immediately searched for recipes. There were many similar, but the one that jumped out to me was a smoked salmon quiche with tomatoes.

What I like about this recipe is that it isn’t too quiche-y, so the tomatoes and smoked salmon really shine. The cheese element is crème fraiche, which is perfect because it’s not salty.

One day I will make the tarte au saumon fumé, and serve it as a first course. Or as Stephen, whoever the heck he is, suggested, cut it into squares and serve as an hors d’oeuvre.

Smoked Salmon and Tomato Quiche

1 pie crust for 9 1/2” pie pan, not deep-dish
Smoked salmon, about 5 ounces, cut up
2 eggs
1 egg yolk
8 ounces crème fraiche
5 or so small-medium ripe tomatoes
Salt and pepper
Chopped chives, optional

Preheat the oven to 350 degrees F.

Place the pie crust in the pie pan and keep chilled in the refrigerator.

Cut up the smoked salmon in small pieces and set aside.

In a medium bowl, whisk the eggs, egg yolk, and crème fraiche.

Slice the tomatoes evenly and use the most uniform slices only, not the ends. Lay on paper towels to dry for at least 15 minutes, also laying paper towels on top.

When ready to prepare the quiche, place the smoked salmon inside the pie crust.

Give the egg-crème fraiche mixture a whisk and pour over the top gently.

Then top the quiche with the tomato slices, and season them with salt and pepper.

Bake for 30 minutes, then lower the temperature to 325 degrees and cook for ten more minutes.

Let the quiche set for at least 15 minutes, then slice and serve.

This quiche was fantastic. The smoked salmon cooked slightly but no too much to alter its lox texture.

And the creme fraiche was perfect with the salmon and seasoned tomatoes.

56 thoughts on “Smoked Salmon and Tomato Quiche

  1. We love smoked salmon, this tart looks gorgeous! This would make such a beautiful brunch. I’m going to have to bookmark this for next spring when we can entertain outside again.

    • Ha! Visit any time. And they like visiting, but fortunately instead of rejecting cooking, both daughters are pretty accomplished.

  2. i love smoked salmon but i’m not a huge fan of it being cooked in a dish. seems to make it hard and too salty but perhaps being underneath the custard mixture it may be okay?… it looks good. btw i was looking up your blog the other day on google and of course up comes chef mimi – the middle aged black woman! i figured it wasn’t you:-)

    • That’s exactly what I was worried about. When I make scrambled eggs with smoked salmon I add it at the very last minute. Somehow, it didn’t get cooked, which maybe is because of the creme fraiche mixture. I’ve gotten lots of evil comments from that other Chef Mimi. I was around way before her, and I don’t worry about it 🤣🤣🤣

  3. How interesting. Like some of your other commenters, I don’t believe I’ve had smoked salmon cooked into a dish, but I’d love to see what it’s like in this context. (Also, how weird about the evil comments of the Mimi imposter!)

    • I know! Very rude. I don’t believe in cooking smoked salmon, as it’s its own thing, but it worked. Perhaps the low temperature helped. Honestly, some cooked leftover salmon or even hot-smoked salmon would also work.

    • You are so welcome! We’ve all decided that it would be good with some leftover cooked salmon as well. But I enjoyed the combination of the salmon with the creme fraiche and then the tomatoes.

  4. Mimi, I must admit when I saw that lovely cold-smoked salmon going into the unbaked quiche I thought Oh No… So glad to hear it didn’t thoroughly cook. We make a quiche with hard-smoked salmon that we love, so this will fit into our rotation just fine.
    Also, we used to have brunch at a place in Vancouver (Bridges) that made a pizza very similar to stevencooksfrench’s tart. It’s used thin cooked pizza shell instead on puff pastry.

    • Mmmmm that all sounds so good. Yeah, i guess you could say it was a waste of good lox, but they didn’t really cook, which is what I was worried about. It was a good experiment. The quiche was thin, which is what intrigued me, especially without cream, but next time I’d use some leftover cooked salmon instead.

    • It definitely would. And perhaps it’s actually a waste of good lox. But it did turn out good. I loved the photos on your last post. I’ve seen the cows with pretty bells on, but never did see them with their Vegas-style head dresses! Wow!

  5. Just lovely! Nice way to serve salmon. And I never get tired of quiches — they’re so satisfying. Good stuff — thanks.

  6. I’m such a salmon-lover, too, Mimi! It’s rare that I make anything with smoked salmon, but this dish looks and sounds like a perfect for any meal or appetizer!

  7. I do love smoked salmon, but we don’t eat it (or make it) enough. This quiche looks amazing, and the flavors are simple but delicious – I know I would love this as a heavy appetizer or even a light meal. Looks yummy!!

    • You could just use some leftover salmon. It turned out very good, but I really treasure smoked salmon, and i have to say it’s almost a waste to use it like this when it’s really best by itself, on top of cream cheese!

    • Aww, thank you! And no, the Cubano isn’t in this cookbook. It’s all over online, though, cause I guess it was featured in the movie.

    • And with the small amount of egg-creme fraiche, there wasn’t much cooking, so the smoked salmon didn’t overcook. VEry good.

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