Serious Smoked Salmon and Beetroot Quiche
A silky quiche with smoky salmon, roasted beets, and a creamy Gruyère filling, balanced by a hint of dill and lemon zest. This french-inspired pasta ready in about 90 minutes pairs pie crust, smoked salmon, beets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pre-made pie crust
- 8 oz smoked salmon
- 4 medium beets
- 1 cup Gruyère cheese
- 4 large eggs
- 1/2 cup heavy cream
- 1 tbsp dill
- 1 tbsp lemon zest
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Roll out 1 pre-made pie crust and press into a 9-inch tart pan. Chill for 15 minutes.
- Step 2: Roast 4 medium beets, peeled and cut into 1/2-inch cubes, in a baking dish with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Roast for 30-35 minutes until tender and caramelized. Let cool, then dice into 1/2-inch cubes.
- Step 3: In a large bowl, whisk 4 large eggs, 1/2 cup heavy cream, 1 tbsp dill, 1 tbsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper. Stir in 1 cup grated Gruyère cheese and 8 oz flaked smoked salmon.
- Step 4: Pour the mixture into the prepared crust. Bake for 35-40 minutes until the filling is set and golden. Let cool for 10 minutes before slicing. Serve with a dollop of sour cream.
Frequently asked questions
How long does Serious Smoked Salmon and Beetroot Quiche take to make?
Total time is about 90 minutes (40 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Serious Smoked Salmon and Beetroot Quiche?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Serious Smoked Salmon and Beetroot Quiche?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Serious Smoked Salmon and Beetroot Quiche for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Serious Smoked Salmon and Beetroot Quiche?
French pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 50-minute recipe. Would bump up the spice level though.
