Salmon Quiche
This creamy, savory Salmon Quiche is the perfect brunch showstopper or make-ahead meal! Packed with protein-rich salmon, tender veggies, and your favorite cheese, it delivers bold flavor with every slice. Whether you're using fresh or canned salmon, this recipe is adaptable, nutritious, and delightfully easy to customize. Great hot or cold, it’s a smart choice for meal prepping, entertaining, or enjoying a wholesome weekday lunch.
Ingredients
- 1 pre-baked 9-inch pie crust homemade or store-bought
- 4 large eggs
- 1 cup 240 ml whole milk or heavy cream
- 1 to 1½ cups flaked cooked salmon fresh, canned, or smoked
- ¾ cup grated cheese Gruyère, cheddar, or goat cheese
- ½ cup sautéed spinach or cooked leeks
- 2 tbsp chopped fresh dill or chives
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of paprika or nutmeg optional
Instructions
- Preheat oven to 375°F (190°C).
- Prepare crust by blind-baking for 10–12 minutes if not already pre-baked. Let cool slightly.
- In a large bowl, whisk eggs and cream (or milk) until smooth.
- Stir in the flaked salmon, grated cheese, vegetables, herbs, salt, pepper, and any optional spices.
- Pour the mixture into the pre-baked crust, spreading evenly.
- Bake for 35–40 minutes, or until the center is just set and the top is lightly golden.
- Cool for 10 minutes before slicing and serving.
- Enjoy warm or cold, with your favorite salad or soup on the side!
Notes
For a low-carb version, skip the crust and pour the filling into a greased pie dish. Bake at 350°F (175°C) for 35–40 minutes.
Use smoked salmon for a bold, luxurious twist—pair with goat cheese and red onions.
Let the quiche rest before slicing for the cleanest cuts and best texture.
Quiche keeps well refrigerated for 3–4 days and freezes beautifully.
Pair with a crisp Sauvignon Blanc or a chilled grapefruit spritzer for an elevated brunch experience.