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!
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What I Love About This Salmon Quiche Recipe
Don’t you love it when delicious dishes are easy to make and have simple ingredients? This Salmon Quiche recipe is one of those and why it’s one of my favorites! It’s light and fresh with easy ingredients I almost always have on hand.
I also love that this quiche recipe is customizable and easy to make with the greens and cheeses you have in the fridge. I love mozzarella cheese in this quiche, but Swiss cheese, grated or shredded parmesan, Gruyere, or even feta cheese 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.
Quiche Ingredients
Here’s a quick list of the ingredients you’ll need to make this tasty quiche!
- Store-bought pie crust for 9-inch pie
- Cooked salmon (or canned salmon)
- Large Eggs
- Shredded Cheese (a combination of your favorite cheeses)
- Greens: like baby spinach leaves, kale, arugula, etc.
- Green onions (or your favorite salad onion)
- Milk, cream, or half and half
- Seasonings: dried dill, red pepper flakes, salt, and pepper
How to Make Easy Salmon Quiche
Full recipe instructions are in the recipe card at the bottom of this post, but here is a quick overview:
- Preheat the oven to 425℉.
- Place crust into a deep dish 9-inch pie plate or tart pan. Sprinkle half of the mozzarella cheese over the unbaked pastry and add the spinach.
- Whisk together the eggs, milk, salt, pepper, dill, and red pepper flakes until creamy and pour over the spinach.
- Add the flaked salmon and green onions to the top and sprinkle the remaining cheese.
- Bake for 15 minutes. Reduce the oven temperature to 325 degrees and bake for another 25 to 30 minutes, or until a knife inserted in the middle comes out clean.
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, but I don’t like the fluted edges being too dark. You could also use a pie crust protector shield if you are blind baking the crust.
An easy trick that helps is to place a baking sheet in the oven while it preheats. Then, carefully set the quiche on the hot sheet pan and bake as directed. This provides a hot surface that helps crisp up the bottom crust without blind baking.
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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Salmon Quiche with Spinach, Dill, and Mozzarella Recipe
Ingredients
- 1 Store bought pie crust for 9-inch pie
- 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
- 1 (6-ounce) can salmon or 1 cup cooked and flaked salmon
Instructions
- Preheat the oven to 425 degrees.
- 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.
- 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. Finally, sprinkle the remaining mozzarella cheese.
- Bake 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I’m looking for a fish-and-quiche type brunch food that can be made ahead and reheated in an oven just a short while before use. Would that work with this recipe?
Hi Linden! Yes, this recipe works well to make ahead and reheat.
Love this! We We served it for our weekly lunch and it was a hit with everyone!
Thank you, Lee! I’m so glad you enjoyed it!
Love this! We made this today for our weekly lunch-it was a hit with everyone!
If I prebake the crust, when do I put the cheese on it?
Hi Gail, if you are pre baking the crust, after whisking the egg mixture, stir in the cheese at that point.
Very good recipe! Thank you!
Excellent! It’s a keeper.
Made it with fresh salmon. Next time I’ll try it with a stronger flavor of cheese
Hi Elka! Thanks SO much for letting us know. I’m making it with fresh salmon this weekend too. I LOVE this recipe!
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.
Fantastic recipe! I added the juice of 1/4 lemon just before baking, plus used 2 tsp. of fresh dill. So good!
I’m so glad you liked it, Shelly. I love your additions — fresh dill and lemon juice is always a favorite!
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.
Hi Emily! That sounds like a fantastic adaptation for a crustless quiche! This salmon quiche is one of our favorites!
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!
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.
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!