Smoked Salmon Quiche

The recipe for this time-honored Sunday brunch dish calls for smoked salmon, but you can substitute other smoked fish such as trout, mullet, or even swordfish. It’s a great way to repurpose leftover smoked fish.

Makes 1 (9-inch) pie (6 servings)

Takes 30 minutes to prepare if you have the smoked fish and piecrust ready, 40 to 50 minutes to bake

• 1 (9-inch) piecrust, store-bought or homemade
• 1 cup fresh spinach leaves
• ¼ red onion, thinly sliced
• 6 ounces Schmancy Hot-Smoked Salmon (page 326)
• 5 large eggs
• ½ cup whole or 2% milk
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper

1. Prep. Preheat the oven to 325°F. Fit the crust into a pie pan, prick the bottom of the crust with a fork about 6 times. Add pie weights or dried beans and bake for about 20 minutes, until the dough starts to turn light brown. Remove from the oven (leave the oven on), remove the pie weights, and let the crust cool on a rack for 10 minutes.

2. Spread the spinach over the piecrust and top with the sliced onion. Make sure there are no bones in the salmon, then flake it and spread it over the onion.

3. In a bowl, whisk together the eggs, milk, salt, and pepper until well blended. Pour the egg mixture over the ingredients in the piecrust. Give the pie pan a little shake to be sure everything settles and any air gaps are filled by the egg mixture.

4. Cook. Bake for 40 to 50 minutes, until the internal temperature of the quiche reaches 180 to 185°F, the egg is set throughout, and the crust is a nice golden brown.

5. Serve. Let the quiche cool on a rack for at least 15 minutes, then slice and serve. It is equally good hot or at room temperature. In fact, it’s pretty good cold.