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closeup of salmon quiche

Salmon Quiche with Spinach, Dill, and Mozzarella

  • Author: Stephanie Wilson
  • Prep Time: 5 minutes
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 6 to 8 servings 1x
  • Category: Brunch
  • Method: Bake


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.




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

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