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Close-up of a golden salmon quiche with flaky crust, vibrant orange salmon pieces, green peas, and fresh herbs, served on a rustic table

Salmon Quiche

This Salmon Quiche combines a flaky crust with a creamy filling of smoked salmon, eggs, cheese, and herbs. Perfect for brunch, it’s easy to make and customizable with veggies like spinach or tomatoes. Ready in just 1 hour!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Brunch, Main Course
Cuisine French
Servings 6
Calories 350 kcal

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

    1. 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.
    2. 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.
    3. 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
    4. 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.
    5. Serving Suggestions:
      • Serve with a fresh green salad or roasted vegetables for a complete meal.
      • Perfect for brunch, lunch, or a light dinner.
    6. 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.
    7. Pro Tip:
      • Blind bake the crust for 10 minutes (lined with parchment and weighted with pie weights or beans) to prevent a soggy bottom.
    Keyword Easy Brunch Recipe, Salmon Quiche