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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!

A slice of salmon quiche being lifted from a pie tin, showing a golden, flaky crust.

I love quiche. Period. I like how I can get all the flavors in one bite, and I always feel like Iโ€™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. Iโ€™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 itโ€™s always a hit at potlucks, picnics, weekend brunches, and holiday gatherings (itโ€™s an Easter party favorite!). I make it ahead when Iโ€™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.

A slice of salmon quiche sits on a beige plate with a spoon beside it.

Why Youโ€™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 youโ€™ve spent hours in the kitchen. If youโ€™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. Youโ€™ll get a warm, hearty, delicious dish at the end thatโ€™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

Ingredients for a salmon quiche labeled.
  • 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

Thereโ€™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 canโ€™t get any easier!

Step 1: Prep

Prepare and bake the pie crust according to the packetโ€™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 ยผ 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.

A slice of salmon quiche in a metal pie tin on a wooden board.

Substitutions

Salmon quiche only calls for simple, easy-to-find ingredients. Here are my substitution recommendations in case youโ€™re missing one or prefer to use an alternative:

  • Pie crust: Use a store-bought puff pastry instead of pie crust if thatโ€™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 donโ€™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.
Cheesy salmon quiche with a slice cut out, placed on a wooden board.

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 – sautรฉed mushrooms, chopped sun-dried tomatoes, cooked green peas, or blanched asparagus spears are my favorites.
Slice of salmon quiche on a plate with a fork, next to a whole quiche on a wooden board.

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 sautรฉ them first to remove excess moisture.
  • Donโ€™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. 
  • Donโ€™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.

A slice of salmon quiche on a plate with a spoonful beside it.

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! 

A slice of salmon quiche being lifted from a pie tin, showing a golden, flaky crust.

Quick and Easy Salmon Quiche Recipe

Author: Jessica Haggard
Salmon quiche is a simple yet impressive dish that can make your family meals extra special. This recipe uses ready-made pie crust and canned smoked salmon for ease and convenience, but the dish tastes like youโ€™ve spent hours in the kitchen. Itโ€™s perfect for breakfast, lunch, or light dinner, and is always a hit at potlucks, picnics, and parties!
No ratings yet
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 326 kcal

Ingredients
 
 

  • 1 pre-made deep dish pie crust
  • 1 (14-ounce) can smoked salmon
  • 5 large eggs
  • 1 ยฝ cups half-and-half
  • ยฝ small onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons fresh dill chopped
  • ยฝ teaspoon salt
  • ยผ teaspoon ground black pepper
  • ยฝ cup shredded cheddar cheese divided

Instructions
 

  • Prepare and bake the pie crust according to the packetโ€™s instructions. Preheat the oven to 350 ยฐF.
  • Flake the salmon into pieces and arrange them across the bottom of the pie crust. Sprinkle with ยผ 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 sautรฉ 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.ย 
  • Follow the recipe instructions regarding the amount of time the quiche needs to be in the oven to avoid overbaking.ย 
  • Allow the quiche to cool and rest for at least 10 minutes before slicing. This will help it set and make cutting easier.
Serve: Enjoy on its own, but pairs 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.ย 
Store: Place leftovers in an airtight container or wrap the pie plate in foil or plastic wrap before storing. It will keep for up to 3 days in the refrigerator 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.

Nutrition

Calories: 326kcalCarbohydrates: 16gProtein: 18gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 151mgSodium: 753mgPotassium: 232mgFiber: 1gSugar: 2gVitamin A: 452IUVitamin C: 1mgCalcium: 130mgIron: 2mg
Tried this recipe?Please leave a review and share with me!

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