Dilled Salmon Quiche

Preparation info

  • Difficulty


  • Makes



Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

Unlike most other Americans, Southerners have never abandoned their passion for any style of quiche since the pie was first popularized back in the fifties, and some of today’s modern versions are truly remarkable. I don’t recommend substituting canned salmon for the fresh in this quiche; it lacks flavor and is just too soft for my taste (poached salmon that is still slightly firm is ideal). It is not absolutely necessary to make your own pie shell if you’re in a hurry and have a frozen one on hand. Do, however, make the effort to find genuine Emmenthaler cheese.


  • 1 recipe Basic Pie Shell
  • ¾ pound cooked salmon, picked over and flaked
  • 1 cup grated Swiss cheese (preferably Emmenthaler)
  • 1 cup milk
  • 4 large eggs
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • Snipped fresh dill for garnish


Preheat the oven to 425°F. Grease a 9-inch tart pan and set aside.

Place the chilled dough on a lightly floured surface and roll it out from the center with a lightly floured rolling pin to a -inch thickness. Fit the dough into the prepared tart pan and crimp the edges. Prick the bottom and sides with a fork, place on a heavy baking sheet, bake about 12 minutes or till golden, and let the shell cool. Reduce the oven to 375°F.

Spread the salmon evenly in the shell and sprinkle the cheese over the top. In a bowl, whisk together the milk, eggs, flour, chopped dill, lemon juice, and salt and pepper till well blended, pour the mixture over the cheese, and bake about 40 minutes or till a knife inserted in the center comes out clean. Let the quiche stand about 10 minutes before serving in wedges with snipped dill sprinkled over the top.