Smoked Trout, Potato, and Goat Cheese Quiche

This rich and delicious Scandinavian-inspired quiche pairs smoked trout or
salmon with thin slices of golden potato, tangy goat cheese, and fresh dill for
an inspired brunch or light dinner recipe.

Servings: 8 servings

Author:

Prep Time
1 hour, 20 minutes

Cook Time
40 minutes

Course:

Main Course Lunch Breakfast & Brunch

Cuisine:

Contemporary Nordic Scandinavian

Keywords:

brunch autumn fall fall foods savory baking party food elegant pescatarian smorgasbord

Instructions

1 In a medium-large mixing bowl, whisk the eggs until they are uniform and well
combined. Add and whisk in the milk or cream, dill, salt, pepper, and nutmeg.
Whisk until well beaten.
2 Heat the oven to 375℉.
3 Line the bottom of the crust with the shredded mozzarella (or other mild melting
cheese). Spread out the flaked smoked trout, potato slices, fresh dill, and
dollops of goat cheese until they evenly cover the pan.
4 Pour the custard mix into the crust, and gently place the quiche in the oven. I
recommend baking it on a sheet pan to catch any spills.
5 Bake about 40-50 minutes. Remove from the oven when the center of the quiche is
just set and the top and crust are lightly golden brown. If you aren't sure,
test with a skewer or knife to make sure that the center of the custard is
cooked.
6 Let cool at least 10-15 minutes before slicing. The quiche will firm up as it
cools and make nicer slices.
7 Promptly refrigerate any leftovers, or freeze sliced or whole cooked quiche.

Smoked Trout, Potato, and Goat Cheese Quiche

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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