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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 you’ve spent hours in the kitchen. It’s perfect for breakfast, lunch, or light dinner, and is always a hit at potlucks, picnics, and parties!
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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 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.

Video

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.
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. 
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
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