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Salmon Quiche with Spinach, Dill, and Mozzarella

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Whether you’re baking for brunch, afternoon tea, or simply a gathering of friends, this Salmon Quiche with Spinach, Dill and Mozzarella is a treat your guests will love. It is light, creamy and custardy with the seafood and savory flavors we all love. It is also so easy to make, and so pretty to serve!

Top view of sliced salmon quiche on a wood background

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Don’t you love it when delicious dishes are easy to make and have simple ingredients? This Salmon Quiche recipe is one of those. This is why it’s one of my favorite quiches to make, especially during the spring when I want everything to be fresh and light.

I also love that this quiche recipe is also super customisable with the greens and cheese you have in the fridge. I love mozzarella cheese in this quiche, but Swiss cheese, grated or shredded parmesan, or Gruyere is super tasty too. I love spinach, but you can easily substitute your favorite greens like kale, arugula, etc.

You can also make this quiche with milk, cream or half and half – whatever you’ve already got open will work – don’t you hate it when you just have small amounts of cream left in the fridge from following a recipe?

Salmon Quiche cut into slices on a wooden serving board.

Do I have to make my own pastry?

This quiche is delicious with a store-bought pie crust or a homemade butter crumb tart crust or pie crust. I make it both ways. This is a good recipe for a homemade pie crust.

Do I have to blind bake the crust?

Blind baking the crust is completely optional. If you like the bottom of your crust to be crispier and browned, bake the crust in the preheated oven for 7 to 10 minutes until it is partially baked. Then cool completely before adding the filling and baking as directed.

I often skip this step. I like a softer crust on the bottom and I don’t like the fluted edges too dark. You could also use a pie crust protector shield if you really want to blind bake.

Can I substitute canned salmon?

While I prefer to use pre-cooked (but still fresh) salmon, one 6 ounce can of salmon is easy and delicious too. Be sure to flake it into large chunks when adding to the quiche.

How do I make a firmer quiche?

This Salmon Quiche has a light and creamy custard texture due to an egg to milk ratio of 1/2 cup of milk or cream for every egg. If you like a sturdier quiche, add one more egg. 

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Closeup view of a wedge of salmon quiche
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closeup of salmon quiche wedge

Salmon Quiche with Spinach, Dill, and Mozzarella


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4.5 from 25 reviews

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Description

Whether you’re baking for brunch, afternoon tea, or simply a gathering of friends, this Salmon Quiche is a treat your guests will love. Light, creamy and custardy with the seafood and savory flavors we love. Easy to make, so pretty to serve.


Ingredients

Units Scale
  • store bought pie crust for 9-inch pie
  • 1 cup shredded mozzarella cheese
  • 2 cups fresh baby spinach
  • 4 large eggs
  • 2 cups milk (or cream, or half and half)
  • 1/3 cup sliced green onions
  • 1/8 teaspoon red pepper flakes
  • 1/4 teaspoon dried dill
  • 1/2 teaspoon salt and pepper to taste
  • 1 cup cooked salmon (see note)

Instructions

  1. Preheat the oven to 425 degrees.
  2. Roll the store-bought pastry into a 9-inch pie plate or tart pan. Sprinkle half of the mozzarella cheese over the unbaked pastry. Then layer on the baby spinach leaves.
  3. In a small bowl, whisk together the eggs, milk, salt, pepper, dill, and red pepper flakes until creamy.
  4. Pour the egg mixture over the spinach. Add the flaked canned salmon or cooked salmon and sliced green onions over the top of the tart. Finally, sprinkle the remaining mozzarella cheese.
  5. Bake for 15 minutes. Then, reduce the oven temperature to 325 degrees, without opening the door, and bake for another 25 to 30 minutes, or until a knife inserted in the middle comes out clean.
  6. Let cool 10 minutes before cutting into wedges.

Notes

While I prefer to use pre-cooked (but still fresh) salmon, one 6 ounce can of salmon can easily be substituted. Be sure to flake it into large chunks when adding to the quiche.

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Brunch

Nutrition

  • Serving Size: 1
  • Calories: 340
  • Sugar: 4
  • Sodium: 373
  • Fat: 19
  • Saturated Fat: 6
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 21
  • Fiber: 1
  • Protein: 21
  • Cholesterol: 136

13 Comments

    1. Hi Gail, if you are pre baking the crust, after whisking the egg mixture, stir in the cheese at that point.

    1. Hi Elka! Thanks SO much for letting us know. I’m making it with fresh salmon this weekend too. I LOVE this recipe!

  1. Very good. I had fresh mushrooms to use so sauted them before adding on top of the spinach. I had smoked salmon so used that and that really added to flavor. With all of that it probably took an hour or more to bake through. My husband really liked it.

    1. Fantastic recipe! I added the juice of 1/4 lemon just before baking, plus used 2 tsp. of fresh dill. So good!

      1. I’m so glad you liked it, Shelly. I love your additions — fresh dill and lemon juice is always a favorite!

  2. For a lower carb crust less option, I buttered the baking dish, scattered a mix of almond flour and grated Parmesan along the bottom, and then made the recipe as written. Without a crust, my “quiche” browned very quickly, so I reduced the oven temp after only 10 minutes. It was delicious! W3 will make this again.






    1. Hi Emily! That sounds like a fantastic adaptation for a crustless quiche! This salmon quiche is one of our favorites!

  3. Haven’t made it yet, but looks wonderful! I kept looking for the link to the butter crumb pastry. Perhaps that was in an earlier blog? I couldn’t find it on your website. Please point me in the right direction.
    Thanks for the inspiring recipes!

    1. Hi Annetta! I’m not sure what happened to that part of the recipe. We recently had an upgrade so I’ll go back through my files and find it. In the meantime, I usually make the crust from our Lemon Tart recipe, eliminating the sugar. This quiche crust recipe on another site is a great one.

  4. Haven’t made it yet, but looks wonderful! I kept looking for the link to the butter crumb pastry. Perhaps that was in an earlier blog? I couldn’t find it on your website. Please point me in the right direction.
    Thanks for the inspiring recipes!

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