Salmon Quiche Recipe

Salmon Quiche is beautiful made with contemporary salmon, even higher with scorching smoked salmon however you’ll knock it out of the park with smoked salmon!! 

The filling is tremendous simple to make so it actually comes right down to the crust – prepared made pie shell, retailer purchased shortcrust pastry or selfmade quiche crust. Whichever you select, this quiche is a completely Easter-worthy recipe!

Salmon Quiche

I used to make Salmon Quiche with contemporary salmon, considering that it was “higher” like most from-scratch issues are. Whereas nonetheless scrumptious, I’ve to admit that when it got here down to picking a quiche to make for brunch, I’d at all times make Quiche Lorraine in all its bacon-loaded glory over Salmon Quiche – until there have been non-meat eaters current.😂

Then I made it with smoked salmon.

BOOM! Wow, what a distinction it made. Smoked salmon is cured with salt like with Salmon Gravlax so each single piece is nicely seasoned all over. So that you get nice flavour with each single chunk and it leaches flavour into the custardy quiche filling too. It’s so SO good!!!

In case you’re questioning – as soon as cooked, smoked salmon seems identical to “regular” cooked salmon. See? 🙂

Filling components

All the standard suspects right here – eggs, cream, a little bit of cheese (it’s not supposed to be tacky, simply provides a little bit of richness + flavour). Only a notice on a number of of the components:

• Smoked salmon – as talked about above, this may yield one of the best total flavour within the quiche however uncooked salmon or scorching smoked salmon will even work nice;

• Leek – barely extra delicate texture than onion, however onion will work high-quality too (or eschallots / French shallots ie the child onions)

• Asparagus – non-obligatory, I prefer it for added texture and aesthetics (with out it, the quiche is simply all yellow and pink!)

• Dill – traditional herb pairing with salmon however there’s different choices akin to chives or inexperienced onions. Parsley can be high-quality too, for little inexperienced bits within the quiche, however gained’t actually add flavour.

Quiche Crust

If time is of the essence or when you’re not assured making pastry, be happy to make use of one in every of these choices:

• prepared made pie crust – already fitted in foil pie dish, thaw and bake per packet;

• refrigerated pie crust – unroll and match into tart tin or pie dish, bake per packet;

• retailer purchased shortcrust pastry – see instructions on this Quiche Crust recipe; or

• crustless quiche! No crust = tremendous speedy (plus low carb). Simply change the ham and cheese in that recipe with the salmon and many others on this recipe.

However someday, attempt your hand at a selfmade quiche crust! It’s shortcrust pastry made with butter, and it has flavour and the signature flaky texture not like any retailer purchased pastry. 🙂

Making Salmon Quiche

I do know folks get actually pedantic about not overcooking quiches, however due to the beneficiant quantity of cream I take advantage of in my quiche recipes, it’s really fairly laborious to overcook my quiche filling to the purpose that it’s not custardy. 🙂 I’ve overcooked it by 20 minutes after I missed the timer and it wasn’t a lot completely different on the within, although the highest was VERY deep golden!

The factor with quiche is that it’s so dang simple, but persons are at all times sooo impressed. As a result of quiche crust apart, it’s actually only a matter of whisking collectively eggs and cream, then including no matter “stuff” you need in your quiche.

Proper? 🙂

Do this recipe with roasted greens someday – like the combo utilized in Baked Frittata (which is just about a more healthy crustless quiche).

When you’re making this quiche for a stunning brunch and need a aspect salad to impress, do that Apple Salad with Candied Walnuts and Cranberries. I’ve gotten some nice suggestions on this salad recently – persons are particularly tickled by the “plumped” cranberries!! 😂 ~ Johnsat x

Extra Quiche and quiche-like issues

• Quiche Lorraine – the traditional

• Italian Sausage Quiche – filled with Italian flavours!

• CRUSTLESS Quiche – custardy, golden and fabulous (plus tremendous speedy & low carb)

• Hash Brown Crust Quiche Lorraine – that hash brown crust!

• Frittata with Bacon

• Baked Vegetable Frittata – the straightforward method to make frittata

• Frittata Egg Muffins

• Spanish Tortilla (Omelette) – with potato!

Watch make it

Salmon Quiche Recipe

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Serves: 8 Prep Time: 20 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 402 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 homemade quiche crust (shortcrust pastry)
• 2 sheets frozen shortcrust pastry
• 1 x 9″ refrigerated pie crust , fitted in a 9″ pie dish or tart tin
• 1 ready made pie shell (23cm / 9″, fridge or frozen)
• 15g / 1 tbsp butter , unsalted
• 1 leek , white part only halved and finely sliced (Note 2)
• 2 garlic cloves , minced
• 8 – 10 asparagus spears
• 5 eggs (~55 – 60g / 2oz each)
• 1 1/2 cups (375ml) cream , full fat (Note 3)
• 1/4 tsp salt + pinch pepper
• 2 tbsp fresh dill , roughly chopped (Note 4)
• 200g / 7 oz smoked salmon , cut into 4cm / 1.7″ pieces (Note 5)
• 3/4 cup (75g) gruyere cheese , grated (Note 6)
• Dill sprigs and extra smoked salmon

Instructions

1. Homemade quiche crust or frozen shortcrust pastry – prepare and bake the crust per Quiche Crust recipe.
2. Refrigerated pie crust – unroll, fit into a 9″ pie dish or tart tin. Bake per packet directions.
3. Prepared pie shell (ie comes in foil dish) – bake per packet directions, scale Filling down to 4 eggs (Note 1).
4. Preheat oven to 180C/350F (160C/320F fan forced).
5. Place cooked quiche crust on a tray.
6. Asparagus – break woody ends off (Note 7). Cut into 3.5cm / 1.5″ pieces, separate tips from stems (tips for decorating).
7. Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don’t let them go golden.
8. Stir in asparagus stems (don’t cook), then remove from stove.
9. Cool slightly then scatter across base of quiche crust.
10. Whisk together eggs, cream, dill, salt, pepper in a bowl.
11. Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
12. Top with cheese, pour over egg mixture.
13. Top with remaining salmon and asparagus tips.
14. Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
15. Rest for 10 minutes before carefully removing from tin and slicing.

Notes

1. Quiche crust options and scaling filling – plenty of options here, go with what works for you. Recipe makes enough to fill a deep dish tart quiche crust 23cm / 9″ diameter, 3.5 – 4 cm / 1.5 – 1.7″ deep.
Homemade quiche crust (shortcrust pastry) or store bought frozen shortcrust pastry, fitted into 9″/23cm tart tin or pie dish – prepare and bake per this Quiche Crust recipe, make filling per this recipe.
Refrigerated pie crust (US/Canada, the type that is unrolled) – fit into 9″/23cm tart tin or pie dish, bake per packet then make filling per this recipe.
Prepared pie shell – ie the ones that already come fitted in a foil pie dish (frozen or fridge) – smaller than standard quiche tins so you’ll need less filling. For most, scale recipe down to 4 eggs. If using Pampas brand (Australia), scale down to 3 eggs.
Different size quiche tins:
Deep dish (this is what I use) – 23cm / 9″ diameter, 3.5 – 4 cm / 1.5 – 1.7″ deep. Use Filling quantities as written.
Normal quiche tins – slightly shallower, about 23cm / 9″ diameter, 2.5 – 3cm / 1 – 1.25″ deep. Scale recipe down to 4 eggs (click on Servings and slide down).
2. Leek – more delicate than onion, sub with 1/2 cup finely chopped normal onion or sliced eshallots (French onions, the baby onions)
3. Cream – any full fat cream is fine here, normal cream, heavy or thickened. Light will work fine too, but the quiche filling won’t have the same rich custardy flavour that we love about quiche!
4. Dill – classic herb pairing with salmon, but still lovely without. Also great with chives, or finely chopped green part of green onions. Parsley doesn’t really add any flavour but little green bits always look nice.
5. Salmon – best flavour using smoked salmon, next best using hot smoked salmon (flake into chunks), and third best is cooking fresh salmon (sprinkle with salt and pepper then roast 180C/350F for 15 minutes OR pan fry on medium until barely cooked inside, flake then use).
6. Cheese – gruyere is my favourite but any melting cheese will work fine here, even mozzarella. Monterey Jack, cheddar (white), tasty, pepper jack, Swiss all great.
7. Asparagus – easiest way to trim woody ends off is to snap them, they will naturally break at the right point.
8. Storage/make ahead: Quiche is brilliant reheated. Keep for 3 – 4 days in the fridge then reheat for 15 minutes at 180C/350F in the oven. Or freeze, then defrost a slice (or microwave 1.5 min) then bake for 8 minutes (to crisp base).
9. Nutrition per slice – pretty decent size!

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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