Smoked Salmon Quiche Recipe
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When brunch season arrives, Smoked Salmon Quiche is a delightful dish that’s simple to make, utterly creamy and delicious, and a wonderful addition to any brunch menu!
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Be that Mother’s Day or any brunch gathering all year.
Salmon Quiche has long been a favorite here at 31Daily. I love the flavors, and it’s delicious using fresh or canned salmon.
When you add smoked salmon, it becomes a different recipe altogether. I can’t wait for you to try it!
It’s creamy, delightfully flavored with fresh dill, and delicious with a simple shortbread crust. However, as in all of our quiche recipes, a store-bought, ready-made crust is just fine, too!
Why I Love This Smoked Salmon Quiche
We have a quite a few quiche recipes on the site. And I love each and every one of them. The most popular recipe is Easy Bacon, Cheese, and Spinach Quiche, but the others, like the Muffin Tin Quiche with Spinach, Tomato, and Bacon, are not far behind.
I love to make quiches every season. In fact, I think all seasons are brunch seasons. Just like afternoon tea, even on warm days, I’m always up for a Summer Afternoon Tea.
What I love about this quiche is its simplicity of ingredients with the distinctive smoky flavor of the salmon. The egg custard is creamy and delicious and the flavors come together beautifully!
It’s just SO Good!!!
Filling Ingredients
This simple recipe uses the usual quiche ingredients, such as eggs, cream (or milk), and shredded cheese. Here are some additional ingredients you’ll need for this recipe.
- Smoked salmon: As mentioned, you can definitely use fresh salmon in this recipe, but so much of the flavor comes from smoked salmon that I highly recommend you try it!
- Leeks: One of my favorite quiche ingredients is leeks as they provide a more delicate flavor than onions.
- Spinach: Greens are optional, but I love the freshness and color they bring to quiche. You only need a bit, but I do roughly chop it to distribute evenly throughout the dish.
- Dill: Salmon and dill are a classic pairing that brings brightness to the dish. I’m growing dill and have it at my fingertips, but if you need to substitute this herb, I would suggest fresh chives, or parsley.
- Cheese: Use your favorite grated cheese in this recipe. I’m partial to grate Gruyere cheese, but Swiss or Mozzarella also works.
Ready Made Quiche Crust
If you’re looking for a quick version of this smoked salmon quiche, by all means, use a ready-made pie crust. Here are some options:
- Frozen ready made pie crust: Thaw and pre-bake according to package instructions.
- Refrigerated pie crust: Unroll, fit into a pie dish, and pre-bake according to package instructions.
If you have time, the shortbread crust in the recipe is simple and so delicious. It’s flaky and perfect!
Smoked Salmon
Smoked salmon comes in two ways: cold-smoked salmon and hot-smoked salmon. The difference is in the flavor and texture.
Hot-smoked salmon is firmer and flakier with a slightly drier texture. Cold-smoked salmon more closely resembles lox, and its texture resembles raw salmon (although it is smoked). I’m using cold-smoked salmon in this quiche recipe.
How to Make Smoked Salmon Quiche
Step-by-step instructions are also in the recipe card at the bottom of this post.
Let me begin by saying, never be intimidated by making quiche. It’s such a simple dish to make and one that people love. If making a crust seems difficult, skip it and use one that’s ready-made.
But one day, when you’re making quiche for yourself or your family, and you have extra time, try the shortbread crust recipe. It’s easy and really, really delicious!
Okay… let’s take a look at how to make this delightful salmon quiche!
Step 1: Prepare and Prebake the Crust
Fit the crust into a pie plate or quiche dish and pre-bake according to package instructions, or use the shortbread crust instructions in the recipe card.
If you’re using a ready-made pie crust that isn’t “deep dish,” reduce the recipe’s eggs to 4 instead of 5.
Step 2: Make the filling
Preheat oven to 325℉. Place prebaked quiche crust on a baking tray and set aside.
Melt butter in a skillet over medium heat. Add leeks and garlic, and saute for 2 minutes or until leeks are translucent. Cool slightly and spread across the base of the quiche crust.
Whisk together eggs, cream, dill, salt, and pepper in a bowl.
Scatter 2/3 of the salmon across the quiche pastry, folding/twisting pieces rather than laying flat. Add shredded cheese and spinach.
Top with cheese, pour over egg mixture. Then top with the remaining salmon.
Step 3: Bake the quiche
Bake for 40 minutes or until top is light golden and the center is set but still slightly jiggly. Rest for 10 minutes before removing from the tin and serving.
What to Serve with Quiche
When served for brunch, I like to serve quiche with sides like a simple seasonal salad, a fruit salad, or with teatime treats like tea sandwiches, warm scones, and, of course, tea sweets.
Here are some side dish ideas for brunch:
- Sauteed Asparagus (Stovetop Asparagus Recipe)
- Roasted Asparagus with Dill Yogurt Sauce
- Easy Fruit Salad
Can You Make Salmon Quiche Ahead?
Absolutely. The quiche will keep in the refrigerator for 3 to 4 days. To reheat, bake for 15 minutes in a 350-degree F oven for 15 minutes or until heated through.
Questions on Making Quiche: FAQs
Any melting cheese will work. Gruyere is delicious, but feta, mozzarella, Monterey Jack, white cheddar, and Swiss cheese are all good choices too.
Yes, if you prefer a lighter option, you can use milk instead of cream. However, keep in mind that using milk may result in a slightly less creamy texture compared to using cream.
Certainly! Allow the quiche to cool completely, then slice it into portions and wrap each portion tightly in plastic wrap or foil. Place the wrapped slices in a freezer-safe container and freeze for up to 1-2 months. To reheat, thaw overnight in the refrigerator and then reheat in a 350-degree oven for 8-9 minutes or until warmed through.
More Quiche Recipes to Try
- Simple Coronation Quiche
- Make Ahead Quiche with Bacon, Cheese and Spinach
- Easy Mini Quiche Recipe in Muffin Tins
- Classic Spinach Quiche
- Asparagus Quiche Recipe
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Smoked Salmon Quiche
Equipment
Ingredients
Quiche Shortbread Crust
- 1 ¼ cup all-purpose flour
- 1/4 cup butter cubed
- pinch salt
- 2-3 tablespoons ice water or as needed
Salmon Quiche Filling
- 1 tablespoon butter unsalted
- 1 leek white part only halved and finely sliced
- 2 garlic cloves minced
- 5 large eggs
- 1 1/2 cups milk whole, or cream or half and half
- 1/4 teaspoon salt and a pinch of pepper
- 1 cup baby spinach roughly chopped
- 2 tablespoons fresh dill roughly chopped
- 7 ounces smoked salmon cut into pieces
- 3/4 cup shredded cheese like Gruyere or Swiss
Garnish
- Dill sprigs and extra smoked salmon
Instructions
Quiche Crust
- Preheat the oven to 400 ℉ and place a heavy baking sheet inside the oven.
- In a food processor, process the flour, butter, and salt until the mixture is sandy in texture. Add ice water, beginning with 2 tablespoons, and process until the dough begins to come together
- Transfer the dough to a lightly floured surface and knead lightly until it comes together. Using a plastic wrap, shape into a disc and refrigerate until chilled; 20 minutes and up to 3 days.
- Remove from the refrigerator and place on a lightly floured surface. Roll the dough until it is about 12 inches in diameter. Carefully fit into the pie plate or quiche dish.
- Prick the dough with a fork, line it with a sheet of foil or parchment paper, and pour in dry beans or pie weights. Carefully place on the hot sheet pan and bake for 8 to 10 minutes. Let cool for a few minutes before carefully removing the foil or parchment and the weights. Let cool while making the filling.
Smoked Salmon Filling
- Preheat oven to 325℉. Place cooked quiche crust on a baking tray and set aside.
- Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent. Cool slightly and spread across the base of the quiche crust.
- Whisk together eggs, cream, dill, salt, pepper in a bowl.
- Scatter 2/3 of the salmon across the bottom of the partially baked quiche pastry, folding/twisting pieces rather than laying flat. Top with cheese and spinach, then pour the egg mixture over the top. Finally, top with remaining salmon.
- Bake for 40 minutes or until the top is light golden and the center is set and only very slightly jiggly. Rest for 10 minutes before removing from the tin and serving.
Video
Notes
- Quiche Filling: This recipe will fill a deep dish quiche pan measuring about 9-10 inches and 1.5 to 1.7 inches deep. If using a smaller pan or pie plate, reduce the eggs to 4 in the recipe.
- Quiche Crust: If you would like an alternative to the shortbread crust in the recipe, a 9-inch rolled refrigerated pie crust can be used. Simply roll until it fits your quiche pan. Or, you can use a frozen deep dish pie crust. In both cases, you should prebake the crust according to package instructions.
- Cream: You can use any cream you prefer here. If you use milk or light cream, the quiche filling will be delicious but will not have the same rich, custardy flavor.
- Dill: A perfect pairing with salmon but if it’s difficult to find fresh dill, you could substitute fresh chives or even parsley, although the flavor of parsley will not be as distinct as dill.
- Salmon: My favorite is cold smoked salmon but hot smoked salmon (it flakes more than cold smoked salmon) is a great substitute.
- Cheese: I’m using shredded gruyere but any melting cheese is delicious like Swiss, Mozzarella, or White Cheddar.
- Storing Quiche: Wrapped well, the quiche will keep in the refrigerator for 3-4 days. Reheat in a 350 degree F oven for 15 minutes or until warmed through. You can also freeze individual servings. To reheat, thaw (in the refrigerator or microwave) and then warm in the oven to crisp the crust.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.