Slice of Salmon Quiche showing the custardy inside with flakes of salmon
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4.88 from 8 votes

Salmon Quiche

Recipe video above. The most amazing salmon quiche made with smoked salmon!! When cooked, it's looks just like cooked normal salmon - but with better seasoning in every bite. This fills a deep dish quiche tin 23cm / 9″ diameter, 3.5 cm / 1.5″ deep. Scale down for smaller tins and prepared pie shells - see Note 1.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Brunch, Mains
Cuisine: Western
Keyword: Salmon quiche
Servings: 8 - 10 people
Calories: 402
Author: Nagi

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.

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!

Nutrition

Calories: 402kcal | Carbohydrates: 15g | Protein: 13g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 184mg | Sodium: 508mg | Potassium: 202mg | Fiber: 1g | Vitamin A: 1295IU | Vitamin C: 2.5mg | Calcium: 139mg | Iron: 2mg