Ah, quiche! Are you breakfast, brunch, lunch or dinner? How about all of the above! You transcend mealtimes with your succulent blend of flaky pie crust, rich egg custard, and bright seasonings. We think the potent taste of smoked salmon is the ultimate protein and flavour complement to this broadly appealing dish—and it STILL doesn’t matter when you serve it.
Preheat oven to 350°F (177°C).
Place the parbaked deep-dish pie crust onto a rimmed baking sheet. Set aside until needed.
In a skillet over medium heat, heat olive oil until shimmering. Sauté the onion until just softened and translucent; about 3 minutes. Remove from heat, cool to room temperature, and scatter evenly onto the bottom of pie crust.
Arrange about ¾ of the Canadian smoked salmon on top of the onions.
In a large measuring cup or bowl, whisk eggs until well beaten. Whisk in the heavy cream, milk, chives or green onions, dill, capers, lemon zest, salt, and black pepper until well combined.
Slowly pour the egg mixture over the smoked salmon and onions. Dot the surface of the quiche with the goat cheese and top with the remaining smoked salmon.
Place the baking sheet into the preheated oven and bake for 30–40 minutes or until light golden brown around the edges with a slight jiggle in the center of the quiche. Remove from the oven and place onto a wire cooling rack to set and cool slightly; 10 minutes.
Remove quiche from the pie plate and place onto a platter before cutting and serving or serve in the baking dish. Garnish with crème fraîche, dill, chives or green onions, or more slices of smoked salmon.
Any Canadian smoked fish (e.g. trout) can be used instead of smoked salmon. Canadian hot smoked salmon can also be used.
Baking times may vary depending on how deep and what material (e.g. ceramic vs. glass vs. aluminum) the pie plate is. Check at the 30-minute mark and adjust accordingly.
1 cup (250 ml) of table cream (18%) or half & half (10%) can be substituted for the heavy cream and whole milk.
A red or yellow onion or shallots can be substituted for the white onion.
Quiche can be served warm, at room temperature, or even cold.
Store any leftovers in plastic wrap or an airtight container in the fridge for up to 4 days. To reheat: if possible, allow portions to come to room temperature before reheating. Reheat in a toaster oven at 350°F (177°C) for about 10 minutes or 15–20 minutes in a conventional oven.
Completely cooled quiche can be frozen for up to 3 weeks in plastic wrap inside a freezer-safe container.
