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.
This quiche has a light and creamy custard texture due to 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.
Simple Ingredients for this Salmon Quiche
Don’t you love it when delicious dishes are easy to make and have simple ingredients? This Salmon Quiche is one of those. Which is why it’s one of my favorite quiches to make. Gather these ingredients:
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 equally.
Cheese: I love mozzarella cheese in this quiche, but swiss, parmesan or Gruyere is super tasty too.
Greens: I like to use a couple of handfuls of baby spinach leaves. But you could also substitute your favorite green like kale, arugula, etc.
Seasoning: Simple pantry seasoning for this quiche. You will use salt, freshly ground black pepper, red pepper flakes (to taste), and dried dill.
Eggs: 4 large eggs for this recipe.
Milk: A heavy cream, half and half, or milk works well. Most often I’ll make it with milk I already have in the refrigerator, but heavy cream is decadently delicious and delivers a wonderfully creamy texture.
Salmon: There are two ways to add salmon to this quiche recipe. First, about 1 cup of already cooked salmon is the best. However, one 6 ounce can of salmon (here’s my favorite brand) is easy and delicious too. Be sure to flake it into large chunks when adding to the quiche.
Blind Baking 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.
Store bought pie crust for 9-inch pie or
Butter Crumb Pastry
1 cup shredded mozzarella cheese
2 cups fresh baby spinach
4 large eggs
2 cups milk (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
6 ounce can salmon or 1 cup cooked salmon
Preheat the oven to 425 degrees.
Roll the store-bought pastry into a 9-inch pie plate, or press the butter crumb pastry into a pie plate or tart pan. Then sprinkle half of the Mozzarella cheese over the unbaked pastry. Then layer on the baby spinach leaves.
In a small bowl, whisk together the eggs, milk (cream or half and half), salt, pepper, dill, and red pepper flakes until creamy. 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 and sprinkle remaining mozzarella cheese.
Bake in preheated 425 degrees oven for 15 minutes. 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. Let cool 10 minutes before cutting into wedges.
Keywords: Salmon Quiche, Salmon Spinach Quiche