Salmon Artichoke Quiche
Prep time: 20 mins
Cook time: 75 mins
Total time: 1 hour 35 mins
  • Crust:
  • 2 cups all-purpose flour
  • 2 tsp sugar
  • ¾ tsp salt
  • 7 tbsp unsalted butter, chilled and cubed
  • 4-6 tbsp cold water
  • Filling:
  • 1 tbsp canola oil
  • 1 leek, thinly sliced
  • 6 artichoke hearts, chopped
  • 1 cup chopped smoked salmon
  • 4 eggs
  • 1 cup half-and-half (or heavy cream)
  • 1 tbsp dill
  • Pinch salt, black pepper, and nutmeg
  • 4 oz goat cheese, crumbled
  1. Add flour, sugar and salt to a stand mixer fitted with paddle attachment and mix on low (can also add to a mixing bowl and whisk together with a fork).
  2. Add the butter and continue mixing until crumbly.
  3. Add the water, 1 tbsp at a time, while mixing.
  4. Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
  5. In the meantime, sauté the sliced leek and artichokes in oil in a skillet on medium-low heat until browned, then remove from heat and set aside.
  6. Preheat oven to 350 degrees F.
  7. Roll dough on a floured surface to ~14 inch circle, ¼ inch thick.
  8. Transfer to a greased 9-inch tart pan or springform pan, and press the dough into the sides.
  9. Poke multiple holes around the bottom and sides of the dough with a fork, then place in the oven and bake for 20 minutes.
  10. In the meantime, whisk together the eggs, half-and-half, dill, salt, pepper and nutmeg in a bowl.
  11. Once crust is done, remove from oven and add half of the egg mixture. Place back in the oven and bake for 15 minutes at 400 degrees F. It should be slightly firm.
  12. Remove from the oven and add half of the remaining ingredients to the top, then pour the remaining egg mixture over and finally top with the remaining ingredients.
  13. Bake for another 40 minutes.
  14. Let cool for 5-10 minutes before serving.
Makes 1 9-inch quiche
Recipe by My San Francisco Kitchen at