Salmon Quiche is lovely made with fresh salmon, even better with hot smoked salmon but you’ll knock it out of the park with smoked salmon!!
The filling is super easy to make so it really comes down to the crust – ready made pie shell, store bought shortcrust pastry or homemade quiche crust. Whichever you choose, this quiche is a totally Easter-worthy recipe!
Salmon Quiche
I used to make Salmon Quiche with fresh salmon, thinking that it was “better” like most from-scratch things are. While still delicious, I have to confess that when it came down to choosing a quiche to make for brunch, I’d always make Quiche Lorraine in all its bacon-loaded glory over Salmon Quiche – unless there were non-meat eaters present.😂
Then I made it with smoked salmon.
BOOM! Wow, what a difference it made. Smoked salmon is cured with salt like with Salmon Gravlax so every single piece is well seasoned all the way through. So you get great flavour with every single bite and it leaches flavour into the custardy quiche filling too. It’s so SO good!!!
In case you’re wondering – once cooked, smoked salmon looks just like “normal” cooked salmon. See? 🙂
Filling ingredients
All the usual suspects here – eggs, cream, a bit of cheese (it’s not intended to be cheesy, just adds a bit of richness + flavour). Just a note on a few of the ingredients:
Smoked salmon – as mentioned above, this will yield the best overall flavour in the quiche but raw salmon or hot smoked salmon will also work great;
Leek – slightly more delicate texture than onion, but onion will work fine too (or eschallots / French shallots ie the baby onions)
Asparagus – optional, I like it for added texture and aesthetics (without it, the quiche is just all yellow and pink!)
Dill – classic herb pairing with salmon but there’s other options such as chives or green onions. Parsley would be fine too, for little green bits in the quiche, but won’t really add flavour.
Quiche Crust
If time is of the essence or if you’re not confident making pastry, feel free to use one of these options:
ready made pie crust – already fitted in foil pie dish, thaw and bake per packet;
refrigerated pie crust – unroll and fit into tart tin or pie dish, bake per packet;
store bought shortcrust pastry – see directions in this Quiche Crust recipe; or
crustless quiche! No crust = super speedy (plus low carb). Just switch the ham and cheese in that recipe with the salmon etc in this recipe.
But one day, try your hand at a homemade quiche crust! It’s shortcrust pastry made with butter, and it has flavour and the signature flaky texture unlike any store bought pastry. 🙂
The Quiche Crust recipe has a video and I use the quick method using a food processor which works 100% perfectly. You’ll see in the Salmon Quiche video below just how flaky and crisp yet tender the crust is – just as it should be!
Making Salmon Quiche
Quiche crust decided, the rest of the quiche is outrageously easy – especially given we’re using smoked salmon here. I think the step photos below are a good illustration of how to make it – and there’s also the recipe video.
I know people get really pedantic about not overcooking quiches, but because of the generous amount of cream I use in my quiche recipes, it’s actually pretty hard to overcook my quiche filling to the point that it’s not custardy. 🙂 I’ve overcooked it by 20 minutes when I missed the timer and it wasn’t much different on the inside, though the top was VERY deep golden!
The thing with quiche is that it’s so dang easy, yet people are always sooo impressed. Because quiche crust aside, it’s really just a matter of whisking together eggs and cream, then adding whatever “stuff” you want in your quiche.
Right? 🙂
Try this recipe with roasted vegetables one day – like the mix used in Baked Frittata (which is pretty much a healthier crustless quiche).
If you’re making this quiche for a lovely brunch and want a side salad to impress, try this Apple Salad with Candied Walnuts and Cranberries. I’ve gotten some great feedback on this salad lately – people are especially tickled by the “plumped” cranberries!! 😂 ~ Nagi x
More Quiche and quiche-like things
Quiche Lorraine – the classic
Italian Sausage Quiche – full of Italian flavours!
CRUSTLESS Quiche – custardy, golden and fabulous (plus super speedy & low carb)
Hash Brown Crust Quiche Lorraine – that hash brown crust!
Baked Vegetable Frittata – the easy way to make frittata
Spanish Tortilla (Omelette) – with potato!
Watch how to make it
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Salmon Quiche
Ingredients
Quiche Crust – choose one (Note 1):
- 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)
Quiche Filling:
- 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)
Decorations (optional)
- Dill sprigs and extra smoked salmon
Instructions
Quiche Crust (Note 1):
- Homemade quiche crust or frozen shortcrust pastry – prepare and bake the crust per Quiche Crust recipe.
- Refrigerated pie crust – unroll, fit into a 9″ pie dish or tart tin. Bake per packet directions.
- Prepared pie shell (ie comes in foil dish) – bake per packet directions, scale Filling down to 4 eggs (Note 1).
Filling:
- Preheat oven to 180C/350F (160C/320F fan forced).
- Place cooked quiche crust on a tray.
- Asparagus – break woody ends off (Note 7). Cut into 3.5cm / 1.5″ pieces, separate tips from stems (tips for decorating).
- 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.
- Stir in asparagus stems (don’t cook), then remove from stove.
- Cool slightly then scatter across base of quiche crust.
- Whisk together eggs, cream, dill, salt, pepper in a bowl.
- Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
- Top with cheese, pour over egg mixture.
- Top with remaining salmon and asparagus tips.
- Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
- Rest for 10 minutes before carefully removing from tin and slicing.
Recipe Notes:
- 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.
- 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).
Nutrition Information:
Life of Dozer
Not the sort of bird Dozer’s used to seeing at the dog park!!
PS It’s a Hospital Chopper but don’t worry, there wasn’t an emergency at the dog park! The park is located next to a hospital which has a chopper landing pad which was getting work done to it.
Delicious quiche, which I served with your apple, cranberry and walnut salad. I also used your recipe to make the shortcrust pastry. Unfortunately it seems I forgot to grease my quiche tin, and the pastry got pretty ripped up taking the quiche out of the tin. My bad! But it was delicious, and my guests didn’t seem yo notice the messy crust. Will definitely make this again. Thanks Nagi.
Hi Nagi. I’m making your salmon quiche recipe today, and trying my hand at the homemade crust also. My question is I notice you used a quiche dish with removable base. I have found that whenever I use those pans, my mixture runs out. I always blind bake the pastry as recommended. Any tips from you on this? For today, I think I’ll play it safe and use a solid quiche dish. Kind regards, Robyn
Hi Robyn, how does the mixture run out? It should be contained in the crust! N x
Thanks for getting back to me so promptly Nagi. The liquid always runs out. I have only ever used frozen sheet pastry, so maybe there has been the odd crack in it that I haven’t noticed. I made your smoked salmon quiche today however and with your pastry recipe also. I did end up using a solid quiche dish though as to my worrying about losing the filling. It turned out so lovely and everyone thoroughly enjoyed it.
Next time, when I am just cooking for myself and not visitors, I will try my luck with the removable base as it is great to present the quiche on a lovely dish.
Super lovely!! I am so rubbish at making any pastry I cannot even begin to tell you!! it all came out great can’t afford asparagus here so just put in leaks, onion and parmezan with the Salmon. Thank you so much for all your recipes they are great!!! lots of love from Eilat Israel.x
So you bake the crust before filling, then bake for an additional 40 minutes?
Hi Sylvia, yes you need to blind bake the pastry first 🙂 N x
Hi Nagi. Made this today for friends for lunch. Turned out amazing. Beautiful custardy filling. I did panic a little when my pastry shrunk from sides after blind baking but although it spilled out a little it was fine. My Italian friend commented it was the best Quiche he’s ever had & he doesn’t usually like Quiches. Bravo Nagi!
WOah what a great compliment, sounds like you nailed it Jennifer! N x
Nagi, hope you had a good Mother’s Day with your Mom. Due to shelter in place, our family wasn’t able to celebrate together this year, but I made this quiche and delivered it to my Mom, who lives with my sister and BIL, on Sunday. Although I didn’t get to taste it myself, the three of them raved about it! Thank you for the detailed instructions on scaling the recipe for different types of pan. I used a 9″ tarte pan with 1″ side and the scaled recipe was perfect!!
That’s so lovely of you Louise!!! I’m so glad it was a hit! N x
This looks amazing, Nagi! Would canned salmon work or would that taste off?
Hi Jessica, different flavour but it will definitely work (I’ve done it before) – N x
Hi Nagi
I just made your lovely recipe for salmon quiche. I can make good pastry and often make pies, quiches and tarts. BUT the moment I try to blind bake, everything goes pear shaped..I’ve resorted to perforated tins to try to bypass the issue. . However, I thought I’d give it another go as your instructions are so clear and precise. Disaster has struck once again, .The eggy creamy filling has escaped from the oh so carefully made base. What am I doing wrong? It’s driving me nuts.
Thanks
Lynne
Hi Lynne, sorry you are having issues here!! What do you mean it escaped? It overflowed? What happens to the pastry once you’ve blind baked it? N x
Hi Nagi-san, I made this recipe tonight and it was superb! We loved not only smoke salmon in quiche but also the quiche crust. We squeezed a little bit of lemon juice on top. So nice!!
Sounds perfect Motoko!! N x
Hi Nagi I made this on Good Friday. My 26 year old daughter isnt a fan of smoked salmon, I know I dont get it but she loved this quiche. She said you have to make that again & my husband also loved it. Another great recipe from you.
You’ve totally converted her Jacinta!! I love hearing this! N x
I can’t wait to try this! I was going to sub broccoli for the asparagus since my picky kids don’t like asparagus :(. Do you think If I added frozen broccoli that it would work?
Hi B – you definitely can, just defrost it before using it – N x
This is a fabulous recipe! The filling is delicious, generous and full of flavour, and the instructions are really easy to follow. The shortcrust pastry recipe worked really well too, despite the fact that I rubbed the butter and flour to make “breadcrumbs” instead of using a blender. Thanks!
Sounds like you nailed it Rebecca!! N x
This was absolutely delicious! I use so many of your recipes, my family loves them. Could this be frozen?
Hi Rebecca, I’m so glad you enjoyed it & yes, I’ve frozen this successfully ❤️
Before or after you baked it?
Hi Nagi. Made this today for lunch and used your Hash Brown Crust for the base. It was soooo delicious. Thank you
I LOVE this idea Dawn!!
Salmon quiche, love this recipe. Thank you
You’re so welcome Maureen! N x
Hi Nagi
Following the success of your dauphinoise recipe I also made this quiche for my French relatives. They were a bit dubious about including cheese, but it was a total winner. They loved it. My inlaws suggested adding a small amount of good quality tinned salmon on the base of the quiche, before the creamy mixture. That seemed to work well too. Thanks again….you are starting to get a name here in France!
Woah what a great compliment, thanks so much Geoff!!! N x
Amaaaaaazing!!!!! Cooked this last night. Flawless!!! Thank you . Recipe is true to the gram.
Thanks so much Evonne! N x
Hi Nagi,
I’m in love with your recipes! I’ve learnt a lot of things from you.
I’m wondering if you could make us chicken quiche.
Love,
Yousra
Sounds delish, I’ll add it onto the recipe request page! 🙂
Have you tried the salmon &/ the italian as mini quiche options? i’d like to make a variety of different flavored ones for a christmas party.
Hi I made the salmon quiche and it was a real hit only I didnt use shortcrust pastry I used my own tried and true wholemeal pastry which is really simple to make thank you
Sounds wonderful Annette!