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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!
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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?
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.
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Salmon Wellington with Wine Sauce
- Vegetarian Asparagus Quiche
- Easy Mushroom and Kale Quiche
- Quiche Florentine (Classic Spinach Quiche)
- Broccoli Tomato Quiche
- Chewy Peanut Butter Chocolate Chip Cookies
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