Salmon Quiche Recipe
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Make this salmon quiche when you need a simple dish that WOWS. Picture this: flaky pie crust, tender smoked salmon, creamy, fluffy eggs, and melty cheese all together in one glorious bite. It looks and tastes fancy but is secretly super easy to whip up with minimal hands-on time and simple, everyday ingredients. Want to make brunch extra special or need an impressive dish for entertaining? Salmon quiche is sure to make waves at your table!
I love quiche. Period. I like how I can get all the flavors in one bite, and I always feel like I’m enjoying an upscale dish without the steep price tag. Impossible quiche is a family favorite for everyday cooking, so I wanted to add another quiche recipe to the rotation for holidays and special occasions. I’m so glad I chose salmon quiche!
The beauty of this dish is in how effortlessly it comes together. Using a pre-made pie crust and canned smoked salmon, we get to skip the heavy lifting but still get all the flavor.
It makes a great breakfast, lunch, or light dinner. I slice it into smaller portions and it’s always a hit at potlucks, picnics, weekend brunches, and holiday gatherings (it’s an Easter party favorite!). I make it ahead when I’m expecting overnight guests and there are never leftovers! Truly a simple yet special dish that deserves a spot in your list of must-try meals.
Why You’ll Love This Recipe
- Simple recipe: Simply add the filling to the pie crust and let your oven take over.
- Fancy without the fuss: Enjoy a gourmet-like meal using ready-made pie crust and canned salmon.
- Comforting dish: The ingredients come together to create a smoky, savory dish that has all the comforting flavors and textures of a flaky, buttery crust, tender smoked salmon, gooey cheese, crisp onions, and aromatic garlic.
- Perfect for leftovers: Once you have your pie crust and salmon, any leftover vegetables, meats, or cheeses you have can go into the quiche. A delicious way to use up leftovers and avoid food waste!
- Make-ahead friendly: Prep it the night before and just pop it in the oven an hour before you need to serve.
- Versatile: Swap ingredients to suit your preferences – this quiche is endlessly adaptable.
How to Make Salmon Quiche
Salmon quiche is super simple to make but tastes like you’ve spent hours in the kitchen. If you’ve never baked a quiche or pie before, this is the perfect recipe to start with. Just make the filling, add it to the pie crust, then pop it in the oven to bake to perfection. You’ll get a warm, hearty, delicious dish at the end that’s perfect for a crowd!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Pie crust: I use a premade deep dish pie crust, but you can use a homemade pie crust if preferred.
- Smoked salmon: I always go for canned smoked salmon for ease and convenience, but feel free to use fresh or frozen.
- Eggs: The heart of any quiche. It provides the creamy, custard-like filling that holds everything together.
- Half-and-half: Adds creaminess to the filling, giving it a smooth, velvety texture without being too heavy.
- Onion
- Garlic
- Fresh dill: The classic herb pairing with salmon. Adds a fresh note that helps balance the richness of the fish.
- Salt
- Ground black pepper
- Cheddar cheese: For that gooey, melty, cheesy goodness. I recommend shredding the cheese yourself, as it melts better than the pre-shredded kind.
Step-By-Step Instructions
There’s nothing better than filling your kitchen with the smell of a delicious pastry baking in the oven. Salmon quiche smells amazing as it tastes, and the best part is that you can make it in 3 easy steps – prep the crust, assemble the quiche, and bake. It can’t get any easier!
Step 1: Prep
Prepare and bake the pie crust according to the packet’s instructions. Preheat the oven to 350 F.
Step 2: Assemble
Next, flake the salmon into pieces and arrange them across the bottom of the pie crust. Sprinkle with ¼ cup of cheese.
Whisk the eggs and half-and-half in a medium mixing bowl. Stir in the onion, garlic, dill, salt, and pepper. Pour over the salmon. Top with the remaining cheese.
Step 3: Bake
Bake for 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Let rest for 10 minutes before slicing and serving.
Substitutions
Salmon quiche only calls for simple, easy-to-find ingredients. Here are my substitution recommendations in case you’re missing one or prefer to use an alternative:
- Pie crust: Use a store-bought puff pastry instead of pie crust if that’s what you have. For a gluten-free option, use a gluten-free pie crust or even a hash brown crust.
- Half-and-half: Substitute with whole milk for a lighter texture or heavy cream for an even richer filling. If you want your quiche to be dairy-free, try almond, coconut, or any plant-based milk.
- Fresh dill: If you don’t have fresh dill, use fresh chives, green onions, parsley, or thyme instead.
- Cheddar cheese: Swap the cheddar with mozzarella or Monterey Jack for a milder flavor, or cream cheese, goat cheese, or brie for a creamier texture.
Variations
The beauty of quiche is how easily it adapts to new ingredients without losing its core. Let me share with you my favorite variations of the classic salmon quiche. These fun and delicious versions can suit any mood, taste, or occasion!
- Spinach and salmon is a well-loved combo. Add a handful of spinach to the filling to make a delicious quiche that features the classic pairing.
- Add a sprinkle of capers to enhance the briny flavor of the smoked salmon and give the dish a tangy twist.
- Stir in a little lemon zest to brighten up the dish and highlight the salmon’s flavors with a hint of citrus.
- Mix in some smoked paprika or mustard to the filling for a slight kick.
- Add your choice of veggies – sautéed mushrooms, chopped sun-dried tomatoes, cooked green peas, or blanched asparagus spears are my favorites.
Expert Tips
- Pre-bake your crust: For a crispy base, blind bake your pre-made pie crust before adding the filling. This prevents the crust from becoming soggy.
- Avoid a soggy quiche: If using watery vegetables like zucchini, tomatoes, and mushrooms, drain them properly beforehand or sauté them first to remove excess moisture.
- Don’t overfill: Following the recipe, add just the right amount of filling to the pie crust. Putting too much can cause the filling to spill over or not cook properly.
- Don’t overbake: Follow the recipe instructions regarding the amount of time the quiche needs to be in the oven. Keep an eye on it as it bakes, as overcooking can lead to a dry, rubbery texture.
- Let it set: Allow the quiche to cool and rest for at least 10 minutes before slicing. This will help it set and make cutting easier.
How to Store This Recipe
Slice the salmon quiche into individual pieces and place in an airtight container or wrap the pie plate in foil or plastic wrap before storing it in the refrigerator. It will keep for up to 3 days in the fridge and up to 1 month in the freezer.
To reheat, cover in foil and warm in the oven at 350 F for 20 minutes or until heated through. Remove the foil and return to the oven to crisp up the crust, about 10 minutes more. Defrost frozen quiche in the fridge overnight before reheating.
What to Serve with Salmon Quiche
Salmon quiche is filling and satisfying on its own, but also goes well with a wide variety of dishes. Serve it with a side of fresh fruit, crusty bread, or potato fritters for breakfast or brunch. Pair it with a fresh salad, roasted vegetables, parmesan potatoes, or soup for lunch and dinner.
More Breakfast Recipes To Try
If you make this salmon quiche, please leave a review. I really appreciate each and every 5-star rating and review comment!
Quick and Easy Salmon Quiche Recipe
Ingredients
- 1 pre-made deep dish pie crust
- 1 (14-ounce) can smoked salmon
- 5 large eggs
- 1 ½ cups half-and-half
- ½ small onion chopped
- 2 cloves garlic minced
- 2 tablespoons fresh dill chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup shredded cheddar cheese divided
Instructions
- Prepare and bake the pie crust according to the packet’s instructions. Preheat the oven to 350 °F.
- Flake the salmon into pieces and arrange them across the bottom of the pie crust. Sprinkle with ¼ cup of cheese. Whisk the eggs and half-and-half in a medium mixing bowl. Stir in the onion, garlic, dill, salt, and pepper. Pour over the salmon. Top with the remaining cheese.
- Bake for 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Let rest for 10 minutes before slicing and serving.
Notes
- Blind bake your pre-made pie crust before adding the filling for a crispy base and to keep it from becoming soggy.
- If using watery vegetables like zucchini, tomatoes, and mushrooms, drain them properly beforehand or sauté them first to remove excess moisture.
- Add just the right amount of filling to the pie crust as putting too much can cause the filling to spill over or not cook properly.
- Follow the recipe instructions regarding the amount of time the quiche needs to be in the oven to avoid overbaking.
- Allow the quiche to cool and rest for at least 10 minutes before slicing. This will help it set and make cutting easier.
