The first time I baked a salmon quiche it was a slow Sunday morning with jazz on the radio and the house smelling like butter and onions, I nervously fluted the crust while my daughter watched from a stool and when that warm, savory slice finally landed on the table we all leaned in, the simple comfort of flaky pastry and tender salmon felt like a small celebration—this Salmon Quiche quickly became our easy weekend ritual.
Why You’ll Love It
This quiche is one of those reliable recipes that fits into many real-life moments: a cozy weekend brunch, a light dinner with a green salad, or a make-ahead option for guests. The smoky, briny notes of salmon pair with a creamy egg custard and a buttery crust so the result is both elegant and comforting, and people who like savory pies or salmon will usually ask for seconds. It’s forgiving to make, holds up well for leftovers, and slices beautifully for passing around the table.
Serves 6
Prep Time: 20 minutes |
Cook Time: 35 minutes |
Total Time: 55 minutes
Ingredients
- 1 (9-inch) pie crust, store-bought or homemade, chilled
- 6 ounces smoked salmon, torn into bite-sized pieces
- 4 large eggs
- 1 cup half and half
- 1/2 cup whole milk
- 1 cup shredded Gruyere or Swiss cheese
- 1 small shallot, finely chopped
- 1 tablespoon olive oil or butter for sautéing
- 2 tablespoons chopped fresh chives
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Fresh dill sprigs for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and place the chilled pie crust in a 9-inch tart pan or pie dish, crimp the edges and prick the bottom lightly with a fork.
- Blind bake the crust for 10 minutes with pie weights or dried beans, remove weights and bake 5 more minutes until just set, then let cool slightly.
- Meanwhile, heat olive oil or butter in a small skillet over medium heat and sauté the shallot until translucent, about 2 minutes, then remove from heat and let cool.
- In a large bowl whisk together eggs, half and half, milk, lemon zest, salt and pepper until smooth, stir in the cooled shallot, shredded cheese, chopped chives and the torn smoked salmon, reserving a few salmon pieces for the top if desired.
- Pour the filling into the pre-baked crust, arrange reserved salmon on top, and bake at 375°F (190°C) for 30 to 35 minutes or until the custard is set in the center but still slightly jiggly.
- Let the quiche rest 10 to 15 minutes before slicing so it finishes setting, garnish with fresh dill and serve warm or at room temperature.
Recipe Variations
- Creamy Dill and Lemon: Increase lemon zest to 2 teaspoons and fold in 2 tablespoons chopped fresh dill into the custard for a brighter, herb-forward flavor.
- Everything Bagel Crust: Sprinkle everything bagel seasoning on the crust edge before baking for a savory, sesame pop and an on-the-go bagel vibe.
- Smoked Trout or Salmon Swap: Substitute smoked trout or leftover cooked salmon for a milder, flaky texture that works well with the same custard.
- Crustless Quiche: Omit the crust for a lower-carb version, pour the filling into a greased pie dish and reduce bake time by about 5 minutes.
Make Ahead: – Blind bake the crust up to 1 day ahead, wrap tightly and store in the refrigerator.
– The custard-filling with salmon and aromatics can be mixed and stored covered in the fridge for up to 12 hours; pour into the crust and bake when ready.
– Fully baked quiche keeps well in the fridge for 3 days and reheats gently in a 325°F oven until warmed through, or serve cold for a picnic.
Frequently Asked Questions
Can I use fresh salmon instead of smoked salmon
Yes, cook and flake fresh salmon first, drain excess moisture, and cool before adding to the custard to prevent excess liquid in the quiche
Can I make this quiche gluten free
Use a store-bought or homemade gluten free pie crust and follow the same baking times, the filling is naturally gluten free if you avoid any seasoned additives
How do I know when the quiche is done
The center should be mostly set with a slight jiggle and not liquid, it will continue to firm as it cools so aim for gentle wobble when you take it from the oven
Can I freeze leftover quiche
Yes, wrap individual slices tightly and freeze for up to 1 month, thaw overnight in the fridge and reheat gently in the oven
Salmon Quiche
This quiche is one of those reliable recipes that fits into many real-life moments: a cozy weekend brunch, a light dinner with a green salad, or a make-ahead option for guests. The smoky, briny notes of salmon pair with a creamy egg custard and a buttery crust so the result is both elegant and comforting, and people who like savory pies or salmon will usually ask for seconds. It’s forgiving to make, holds up well for leftovers, and slices beautifully for passing around the table.
Ingredients
- 1 (9-inch) pie crust, store-bought or homemade, chilled
- 6 ounces smoked salmon, torn into bite-sized pieces
- 4 large eggs
- 1 cup half and half
- 1/2 cup whole milk
- 1 cup shredded Gruyere or Swiss cheese
- 1 small shallot, finely chopped
- 1 tablespoon olive oil or butter for sautéing
- 2 tablespoons chopped fresh chives
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Fresh dill sprigs for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and place the chilled pie crust in a 9-inch tart pan or pie dish, crimp the edges and prick the bottom lightly with a fork.
- Blind bake the crust for 10 minutes with pie weights or dried beans, remove weights and bake 5 more minutes until just set, then let cool slightly.
- Meanwhile, heat olive oil or butter in a small skillet over medium heat and sauté the shallot until translucent, about 2 minutes, then remove from heat and let cool.
- In a large bowl whisk together eggs, half and half, milk, lemon zest, salt and pepper until smooth, stir in the cooled shallot, shredded cheese, chopped chives and the torn smoked salmon, reserving a few salmon pieces for the top if desired.
- Pour the filling into the pre-baked crust, arrange reserved salmon on top, and bake at 375°F (190°C) for 30 to 35 minutes or until the custard is set in the center but still slightly jiggly.
- Let the quiche rest 10 to 15 minutes before slicing so it finishes setting, garnish with fresh dill and serve warm or at room temperature.
Conclusion
This salmon quiche is a comforting, keep-in-your-repertoire kind of recipe that rewards a little patience with a flaky crust and a rich, silky filling that feels both special and homey. Whether you make it for a slow weekend brunch, to feed friends, or to tidy up leftover salmon, it is forgiving and adaptable—trust the simple steps, taste and adjust the herbs to your liking, and enjoy the calm pleasure of a savory tart shared around the table.
