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 this 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.
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!
- Hash Brown Crust Quiche Lorraine – that hash brown crust!
- Frittata with Bacon
- 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.
Would anything need to be done differently for making this without the crust?
You could make this without the crust, same directions Helen ☺️
Loved it!.. I had Smoked Salmon to use up and what a delightful way to do so!
I omitted the asparagus and added sautéed mushrooms.
I also made the crust using your recipe. Easy!
That sounds fabulous Joanne, I’m so happy you enjoyed it!
Just made the salmon quiche and the homemade quiche crust! Turned out great! I love the small details that you include in your recipes that are helpful for a beginner as well as experienced cooks.
Thanks so much Cecy!
I posted on Instagram and tagged you!
This looks amazing! Will give it a try when I am feeling organised!
I hope you do! – N x
Thanks Nagi for the amazing recipe. I actually made it without the crust and it tastes divine.
I’m so glad you loved it Neomi!
Neomi, I was thinking of doing the same, did you do anything different since you made it crustless?
Nagi, I made your chicken satay with peanut sauce last night and it was so good that I am now perusing other recipes!!
Hi Lisa
Sorry I just saw your message.
No I did it exactly the same only omitted the crust oh and I used tasty cheese instead. Was really nice.
Thank-you for another wonderful recipe! Made this for Easter with your home made quiche crust recipe. Absolutely delicious.
Whoops!! Forgot to supply rating for recipe.
You killed it as alway! Oh.my.gosh!!!! This was our main meal today for Easter—with a pear, candied walnuts, gorgonzola salad. My husband smoked Alaskan wild caught frozen salmon (thawed during brining) using our bbq/smoker specifically for this recipe because it was significantly cheaper that buying already smoked salmon. And probably tastier! We did the homemade flaky crust, too. The only changes to your recipe were alternatives you suggested: minced green onion parts instead of dill and a good quality Swiss instead of gruyere (cheese choice was price driven). YUM!!!
We just finished eating and he told me not to put the quiche away as he wants more in awhile…okay, me too!
Your recipes never fail, Nagi! Thank you!!!
O M G – Nagi this is DELICIOUS. I have made quiche over the years, but never this good. Your pastry recipe is both easy & to die for (my favourite kind). I made two types today – the Salmon quiche (for my resident vegetarian) and the Lorraine (for the rest of us). I whipped up the pastry yesterday then did fillings and baking today.
Now they are gone! Are they adaptable to muffin tins to make individual servings for school lunches??
THANK YOU for this recipe.
Made today for good Friday luncheon many compliments which I love and the compliments all go to you..Just wished there had been some leftover lol
This beauty is in the oven as we speak for a fabulous Good Friday dinner. Super excited about this!
Salmon quiche calls for full fat cream. In Canada cream in sold as 5%, 10%, 18%, 35%. Which would be considered full fat. The 35% is also referred to as whipping cream
In the UK full fat cream is known as Double Cream and is nominally 48% fat. The thinnest cream is called Single Cream with a fat content of 18%. Whipping Cream sit between them with a fat content of 36%
5% fat “cream” is just milk ! 🙂
(Jersey or Guernsey milk, used for breakfast cereals by some people)
this looks fabulous Nagi! i especially like Dozer in pink ears… i hope that was an extra large scotch-egg for him to munch! hahahahaa
Am looking forward to making this recipe. I have followed you since you started and used to say to my beloved, this recipe is from Nagi. Intrigued he looked you up and now HE presents me with a meal saying: this is from Nagi . Gotta love togetherness…our thanks to you. <3
What, no garlic? My hands always smell like garlic from making so many of your wonderful recipes. I’m looking forward to making this on Easter – my husband adores smoked salmon.
😂 Don’t worry there is garlic! I just forgot to put it in the ingredients!!! N xx
Hello Nagi. youve got a liitle problem with the crust links.
ttps://www.recipetineats.com/quiche-crust/ the 1st t should be h as im sure you know. This looks delicous. x
what size is your quiche pan? 15 cups pf cream wouldn’t fit in the one I have.
It’s 1.5 cups. Or. you can say. 1-1/2 cups
Does look really good,,
Hi, I believe it was for 1.5 cups( 1 and a half cups or 375mls) not 15 .
It’s 1.5 cups not 15 lol