Recipes
Quiche with Smoked Steelhead
This smoked steelhead trout quiche is a comforting, versatile dish designed for easy brunches and relaxed gatherings. A flaky pie crust is filled with a rich, savory custard made from eggs, cream, and melted Havarti and Swiss cheese, layered with tender leeks, shallots, and smoked steelhead trout.
The smoked steelhead trout brings depth and balance to the creamy filling, while a touch of nutmeg adds warmth without overpowering the delicate flavors. Served warm or at room temperature, this quiche is equally suited for weekend brunch, lunch with a simple salad, or make-ahead entertaining. This dish is proof that smoked fish can anchor a dish that feels both familiar and special.
Directions
Preheat oven to 375°F. Place pie crust in a 9-inch pie dish or tart pan. Dock the unbaked crust with a fork and then par bake for 8–10 minutes.
In a skillet, melt butter over medium heat. Sauté the shallot and leek until soft and fragrant, about 5 minutes.
In a large bowl, whisk together eggs, cream, cheese, nutmeg, salt, and pepper until smooth.
Arrange smoked salmon and sautéed vegetables evenly in the crust. Pour the egg mixture over top.
Bake 20–25 minutes, or until the center is just set and the surface is lightly golden.
Let cool slightly before slicing. Serve warm or at room temperature.
Prep Time
15min
Cook Time
35min
Serves
6-8people
Ingredients
1 (9-inch) pie crust, homemade or store-bought
6 ounces Acme Smoked Steelhead Trout, roughly chopped
8 large eggs
1 cup heavy cream
¼ cup shredded Havarti
¼ cup Swiss cheese
1 shallot, minced
1 leek, thinly sliced
1 tablespoon butter
¼ teaspoon nutmeg
Salt and pepper, to taste
This smoked steelhead trout quiche is a comforting, versatile dish designed for easy brunches and relaxed gatherings. A flaky pie crust is filled with a rich, savory custard made from eggs, cream, and melted Havarti and Swiss cheese, layered with tender leeks, shallots, and smoked steelhead trout.
The smoked steelhead trout brings depth and balance to the creamy filling, while a touch of nutmeg adds warmth without overpowering the delicate flavors. Served warm or at room temperature, this quiche is equally suited for weekend brunch, lunch with a simple salad, or make-ahead entertaining. This dish is proof that smoked fish can anchor a dish that feels both familiar and special.
Ingredients
1 (9-inch) pie crust, homemade or store-bought
6 ounces Acme Smoked Steelhead Trout, roughly chopped
8 large eggs
1 cup heavy cream
¼ cup shredded Havarti
¼ cup Swiss cheese
1 shallot, minced
1 leek, thinly sliced
1 tablespoon butter
¼ teaspoon nutmeg
Salt and pepper, to taste
