Who doesn’t love a dish that’s both comforting and elegant? This salmon quiche is the perfect blend of hearty flavors and gourmet appeal, making it an ideal choice for brunch, dinner, or even meal prep. With its flaky crust, creamy filling, and rich notes of smoked salmon, it’s a crowd-pleaser that feels indulgent yet approachable.
Whether you’re hosting friends, feeding your family, or simply treating yourself, this quiche offers versatility and ease. Pair it with a fresh salad for a light lunch or enjoy it warm straight out of the oven for the ultimate comfort food experience. Trust me, once you try it, this recipe will quickly become your new go-to favorite!
Key Benefits of Salmon Quiche
Why should you make this salmon quiche your next culinary adventure? Let me count the ways:
- Easy to Make: Despite its gourmet appearance, this recipe is straightforward and beginner-friendly, perfect for impressing guests without stress.
- Versatile Meal Option: Whether it’s brunch, lunch, dinner, or a special occasion, this quiche fits seamlessly into any menu.
- Rich in Nutrients: Packed with omega-3 fatty acids from salmon and protein from eggs, it’s as nutritious as it is delicious.
- Customizable to Your Tastes: From adding seasonal veggies to swapping cheeses, this quiche is a blank canvas for your creativity.
- A Comfort Food Favorite: The flaky crust and creamy filling combine for a dish that’s as satisfying as a warm hug.
Nutritional Information
Salmon quiche isn’t just delicious—it’s a wholesome choice that’s packed with nutrients to keep you fueled and satisfied. Here’s a quick breakdown of what makes this dish a well-rounded addition to your menu:
- Rich in Protein: The combination of eggs and salmon provides a high-quality protein source that supports muscle growth and repair.
- Omega-3 Fatty Acids: Salmon is a powerhouse of heart-healthy omega-3s, which contribute to brain health and reduce inflammation.
- Essential Vitamins and Minerals: From vitamin D in the salmon to calcium from the cream and cheese, this quiche is a great way to sneak in important nutrients.
- Balanced Energy: While the flaky crust adds some carbs for energy, the creamy filling and salmon provide healthy fats for long-lasting fullness.
Estimated Per-Serving Values:
(Based on a 6-serving quiche)
- Calories: ~320-350
- Protein: ~18g
- Carbohydrates: ~20g
- Fats: ~22g
- Omega-3s: ~1,000mg
Ingredients Needed
Before we dive into the step-by-step instructions, let’s gather everything you’ll need. Having all your ingredients prepped and ready will make the cooking process seamless and enjoyable!
For the Crust
- 1 ¼ cups all-purpose flour
- ½ cup cold butter, diced
- ¼ tsp salt
- 3–4 tbsp cold water
(Pro Tip: Use chilled butter and water to achieve a perfectly flaky crust.)
For the Filling
- 6 oz cooked or smoked salmon, flaked into pieces
- 4 large eggs
- 1 cup heavy cream
- ½ cup milk (whole milk works best for creaminess)
- 1 cup shredded cheese (Gruyère, cheddar, or Swiss are excellent options)
- 2 tbsp chopped fresh dill or chives
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ cup sautéed spinach or cherry tomatoes, halved
Kitchen Tools You’ll Need
- Rolling pin
- 9-inch pie dish or tart pan
- Mixing bowl
- Whisk
- Fork
How to Make Salmon Quiche
Creating a salmon quiche might sound fancy, but trust me—it’s simpler than you think! With a few easy steps, you’ll have a delicious, crowd-pleasing dish that’s as satisfying as it is elegant. Let’s get started!
1: Prepare the Crust
- Mix the dough: Combine flour and salt in a mixing bowl. Add cold, diced butter and mix until it resembles coarse crumbs.
- Form the dough: Add cold water, one tablespoon at a time, until the dough comes together. Be careful not to overmix—this keeps the crust tender.
- Refrigerate the dough: Wrap it in plastic wrap and let it chill for a minimum of 30 minutes. This helps maintain the flaky texture.
- Roll out and blind bake: Roll the dough onto a floured surface, place it in your pie dish, and trim the edges. Poke holes in the base with a fork, line with parchment, and fill with weights. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake for 5 more minutes.
(Pro Tip: If short on time, a store-bought crust works too!)
2: Make the Filling
- Whisk the base: In a bowl, whisk together eggs, heavy cream, and milk until fully combined. Season with a pinch of salt and pepper.
- Add the flavor: Stir in shredded cheese and chopped fresh herbs like dill or chives. The combination of creamy and aromatic flavors is key.
3: Assemble the Quiche
- Layer the salmon: Evenly spread the flaked cooked or smoked salmon over the baked crust. If you’re using extras like spinach, tomatoes, or asparagus, layer them in now.
- Pour the filling: Gently pour the egg mixture over the salmon and other ingredients. Make sure the liquid spreads evenly to ensure every bite is packed with flavor.
4: Bake to Perfection
- Time to bake: Place your quiche on the middle rack of the oven. Bake at 375°F (190°C) for 30–35 minutes, or until the top is golden and the center is set.
- Cool slightly: Allow the quiche to cool for about 10 minutes. This helps the filling firm up and makes slicing easier.
5: Serve and Enjoy
- Slice the quiche into wedges and serve warm for a comforting main dish, or refrigerate it to enjoy cold later. Pair it with a fresh green salad or a light vinaigrette for the perfect balance.
Pro Tips and Variations
A great quiche is all about balance, flavor, and creativity. Here are some pro tips and fun variations to make your salmon quiche even more delicious and versatile:
Pro Tips for the Perfect Quiche
- Keep your crust cold: The key to a flaky crust is cold ingredients. Chill your butter, water, and even the dough before rolling it out.
- Blind bake for a crisp base: Pre-baking the crust prevents a soggy bottom when you add the creamy filling.
- Use fresh ingredients: Opt for high-quality salmon, fresh herbs, and a good cheese for the best flavor.
- Avoid overbaking: The quiche is done when the center is set but slightly jiggles. Overbaking can lead to a rubbery texture.
- Customize to taste: This recipe is a blank canvas! Feel free to experiment with spices, herbs, or veggies.
Creative Variations to Try
- Vegetarian Option: Replace the salmon with sautéed mushrooms, roasted red peppers, or caramelized onions for a flavorful twist.
- Cheese Swap: Try goat cheese, feta, or even brie for a more indulgent flavor profile.
- Gluten-Free Crust: Use a store-bought gluten-free crust or make your own with almond or coconut flour.
- Dairy-Free Version: Swap heavy cream for a plant-based alternative like coconut cream or almond milk, and use dairy-free cheese.
- Add Veggies: Boost the nutrition with chopped spinach, asparagus, or artichoke hearts.
- Smoked Salmon Upgrade: For an extra depth of flavor, use smoked salmon instead of baked or poached salmon.
Make-Ahead and Storage Tips
- Prep in Advance: You can prepare the crust and filling separately up to a day ahead. Assemble and bake when ready to serve.
- Freezing: Fully bake the quiche, let it cool, and freeze it tightly wrapped for up to 3 months.Warm it up in the oven to enjoy that just-baked flavor.
- For leftovers: keep them in an airtight container in the fridge for up to 4 days. Reheat single slices in the oven or microwave.
Serving Suggestions
Your salmon quiche is ready to shine! Whether you’re hosting a brunch, preparing a light lunch, or serving a cozy dinner, here are some ideas to help you present this dish like a pro:
Best Pairings
- Fresh Green Salad: A simple salad with mixed greens, arugula, or spinach dressed in a light vinaigrette perfectly balances the richness of the quiche.
- Roasted Vegetables: Serve alongside roasted asparagus, zucchini, or cherry tomatoes for a colorful and nutritious spread.
- Crusty Bread or Dinner Rolls: Warm, crusty bread is perfect for mopping up every last crumb of your delicious quiche.
- Soup Duo: Pair with a creamy tomato soup or a refreshing
Gluten-Free Chicken Noodle Soup for a comforting and satisfying meal.
Kimchi Cucumber Salad: Its bright, spicy flavors will contrast beautifully with the creamy quiche.
- Fermented Hot Sauce: Offer the hot sauce in a small dipping bowl or drizzle it lightly over the quiche for those who enjoy an extra kick.
- Pickled Cauliflower: Its tangy crunch adds a refreshing element to each bite.
When to Serve
- Brunch Star: This salmon quiche is the ultimate showstopper for a weekend brunch or holiday gathering.
- Light Dinner: Serve warm with a hearty side salad for an easy weeknight dinner that feels special.
- Party Appetizer: Bake in a mini tart pan or muffin tin to create individual servings perfect for cocktail parties or buffet tables.
Presentation Tips
- Garnish for Extra Appeal: Sprinkle fresh dill, chopped chives, or a pinch of smoked paprika over the top before serving.
- Slice Like a Pro: For clean slices, use a sharp knife and wipe it clean between cuts. Let the quiche cool slightly before slicing to keep the filling intact.
- Serve Warm or Cold: This quiche tastes fantastic either warm out of the oven or chilled, making it versatile for any occasion.
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More Quiche Recipes You’ll Love
Salmon Quiche
Ingredients
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ cup cold butter diced
- ¼ tsp salt
- 3 –4 tbsp cold water
For the Filling:
- 6 oz cooked or smoked salmon flaked
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 cup shredded cheese Gruyère, cheddar, or Swiss
- 2 tbsp chopped fresh dill or chives
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ cup sautéed spinach or halved cherry tomatoes
Instructions
Instructions
Prepare the Crust:
- In a mixing bowl, combine flour and salt. Add cold, diced butter and mix until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, until the dough comes together. Avoid overmixing.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat and Roll:
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
Prepare the Filling:
- In a bowl, whisk together eggs, heavy cream, milk, salt, and pepper.
- Stir in flaked salmon, shredded cheese, and fresh herbs. Add optional ingredients like spinach or cherry tomatoes if desired.
Assemble and Bake:
- Pour the filling into the prepared crust.
- Bake for 35–40 minutes, or until the quiche is set and the crust is golden brown.
Serve:
- Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.
Tips for Success
- Use chilled butter and water for a flaky crust.
- Avoid overmixing the dough to keep it tender.
- Customize the filling with your favorite vegetables or herbs.
Notes
-
Crust Tips:
- Use cold butter and water for a flaky crust.
- Avoid overmixing the dough to keep it tender.
- Chill the dough for at least 30 minutes to prevent shrinking during baking.
-
Filling Variations:
- Swap smoked salmon for cooked fresh salmon or even canned salmon.
- Add sautéed spinach, mushrooms, or asparagus for extra flavor and nutrients.
- Use different cheeses like feta, goat cheese, or mozzarella for a unique twist.
-
Make-Ahead Option:
- Make the dough and filling a day ahead and store them separately. Store the dough in the fridge and the filling in an airtight container. Assemble and bake just before serving
-
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat individual slices in the oven at 350°F (175°C) for 10 minutes or in the microwave for 1–2 minutes.
-
Serving Suggestions:
- Serve with a fresh green salad or roasted vegetables for a complete meal.
- Perfect for brunch, lunch, or a light dinner.
-
Dietary Adaptations:
- Gluten-Free: Use a gluten-free flour blend for the crust.
- Dairy-Free: Substitute butter with vegan butter and use dairy-free cheese and cream alternatives.
-
Pro Tip:
- Blind bake the crust for 10 minutes (lined with parchment and weighted with pie weights or beans) to prevent a soggy bottom.
Conclusion
Congratulations! You’ve just mastered the art of making a delicious, versatile, and nutritious salmon quiche. This recipe isn’t just about the ingredients; it’s about bringing a sense of warmth and comfort to your table. With its golden, flaky crust and creamy, flavorful filling, this quiche will impress your family, friends, or yourself!
The versatility of this recipe is what truly sets it apart.. Whether you customize it with your favorite veggies, experiment with different cheeses, or serve it as part of an elegant brunch spread, it’s always a winner. Plus, it’s just as delightful the next day—if there are any leftovers!
I hope this quiche becomes one of your go-to recipes, perfect for any occasion or season. It’s the kind of dish that makes you feel at home, whether you’re sharing it with loved ones or enjoying a quiet slice on your own.
So, grab your fork and dig into this savory slice of comfort food. Don’t forget to share your results and let me know how you made it your own! Happy cooking!
FAQs
How do you keep a quiche from getting soggy on the bottom?
To prevent a soggy bottom, blind bake your crust before adding the filling. Line the crust with parchment paper, add pie weights or dried beans, and bake it for 10–15 minutes. Additionally, avoid overloading the quiche with wet ingredients, and drain any excess moisture from vegetables or salmon before adding them.
How long will salmon quiche last in the fridge?
Salmon quiche can be stored in the refrigerator for up to 4 days. Be sure to keep it in an airtight container or tightly wrap it in plastic wrap to maintain freshness.
What happens if you put too much milk in quiche?
Adding too much milk can make the filling watery and prevent it from setting properly. This can result in a loose or runny texture, so stick to the recipe’s suggested milk-to-egg ratio for the best results.
Why isn’t my quiche creamy?
If your quiche isn’t creamy, it may be due to a lack of cream or too many low-fat ingredients. For a rich and creamy texture, use heavy cream or a combination of cream and whole milk. Avoid skimping on the fat content!
What not to put in quiche?
Avoid adding ingredients that release too much water, like raw zucchini or overly juicy tomatoes, without cooking or draining them first. Also, be cautious with strong spices or flavors that can overpower the dish, like excessive curry powder or garlic.
How do you crisp the bottom of a quiche?
Blind baking the crust is key to a crisp bottom. For extra crispiness, brush the baked crust with a light layer of egg wash (beaten egg) and bake for an additional 2–3 minutes before adding the filling.
Can quiche be made the day before and reheated?
Yes! Quiche can be made a day ahead and reheated. Simply cool it completely after baking, cover, and refrigerate. To reheat, place it in a 350°F (175°C) oven for 15–20 minutes, or until warmed through.
Can I cook salmon that’s been in the fridge for 6 days?
It’s not recommended. Cooked or raw salmon should be consumed within 3–4 days of refrigeration for safety and quality. If your salmon has been in the fridge for 6 days, it’s best to discard it.
How to reheat salmon quiche?
Reheat salmon quiche in a 350°F (175°C) oven for 15–20 minutes, covered loosely with foil to prevent the crust from overbrowning. You can also reheat individual slices in the microwave, but the oven is preferred to maintain texture and flavor.
