Salmon Quiche

Indulge in the incredible flavors of fresh salmon, asparagus, gruyere cheese, and a creamy egg filling in this easy-to-make Salmon Quiche. A rich and delicious meal for brunch, lunch, or dinner.

I first discovered this recipe during a family gathering when my cousin brought over a homemade salmon quiche.

The combination of salmon and asparagus had me hooked after the first bite!

The creamy texture, the burst of flavors, and the flaky crust were an absolute delight. I couldn't resist asking for the recipe, and since then, it has become a staple in my own cooking repertoire.

We often serve this quiche with a green salad for a light dinner. If you want a more hearty meal you could add Greek Pasta Salad, KFC Macaroni Salad or some warm Outback Steakhouse Bread copycat. It's also great with extra steamed asparagus, or green beans.

We are big fans of salmon at my house, as you can tell by the many salmon recipes on this blog! If you love this salmon quiche (and I'm sure you will) then you need to also try: Pecan Crusted Salmon, Salmon Bites, Cajun Salmon, and Teriyaki Salmon (Air Fryer).

Why You'll Love This Recipe

• The combination of fresh salmon and tender asparagus taste incredible together.
• You can make this quiche ahead and heat it up or enjoy it cold.
• This quiche can be enjoyed for breakfast, brunch, or even as a light dinner option. It's a versatile dish that is suitable for any time of the day.
• The recipe calls for everyday ingredients that are easy to find in your local grocery store. There's no need for fancy or hard-to-find items.
• Whether you're hosting a family brunch or a casual get-together, this Salmon Quiche will undoubtedly impress your guests with its beautiful presentation and scrumptious taste.

Ingredients

You only need simple pantry ingredients for this recipe!

• All-Purpose Flour: The flour provides the structure for the shortcrust pastry, giving it a tender and flaky texture.
• Unsalted Butter: Cold butter is key to achieving a flaky crust. It creates layers as it melts during baking, resulting in a desirable texture.
• TIP: To save time you can use store bought shortcrust pastry.
• Fresh Salmon: Salmon adds a delicate and savory flavor to the quiche.
• Asparagus: Asparagus brings a vibrant and fresh taste to the dish, adding both color and crunch.
• Eggs: The eggs act as a binding agent, providing the necessary structure for the quiche. They also contribute to the creamy texture of the filling.
• Shredded Cheese: The cheese adds richness and enhances the overall flavor profile. Gruyere, cheddar, or Swiss cheese work well in this recipe.
• Heavy Cream: Cream adds a luscious and smooth consistency to the filling, resulting in a creamy and satisfying quiche.
• Paprika: Paprika lends a subtle smoky flavor and a beautiful golden color to the quiche.
• Garlic Powder: Garlic powder adds a touch of savory flavor, enhancing the overall taste of the dish.
• Salt and Black Pepper: These seasonings provide balance and enhance the flavors of the quiche.

See the recipe card for quantities and method.

How to make

Follow these step-by-step instructions, then scroll down for the full ingredients list and method.

To make the pastry in a food processor:

1. Place the flour, salt, and cold butter cubes in a food processor.
2. Pulse until the mixture resembles coarse breadcrumbs.
3. Gradually add the cold water through the feed tube, a tablespoon at a time, while pulsing the food processor. Add just enough water until the dough starts to come together into a ball without being sticky.

To make the pastry by hand: 

1. In a bowl, mix the flour and salt together. Add the cold butter cubes.
2. Use your fingertips or a pastry cutter to combine the butter with the flour until the mixture looks like coarse breadcrumbs.
3. Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Add just enough water to make the dough hold its shape without being sticky.

Transfer the dough onto a lightly floured surface and gently knead it a few times to form a smooth ball. Avoid over-kneading.

Flatten the dough into a disk shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

To blind bake the pastry:

Preheat the oven to 400°F/200°C.

Roll out the pastry on a floured surface, slightly larger than the pie dish to account for shrinkage. Place the pastry in the dish, gently pressing it into the corners and sides. Trim any excess dough. Prick the base with a fork.

Blind bake the pastry by placing a sheet of parchment paper or foil on top of the pastry and filling it with baking weights or dried beans.

Bake in the preheated oven for 15 minutes to set the crust. Then, carefully (it will be hot) remove the parchment paper or foil and weights, and continue baking the crust for an additional 5-10 minutes, or until the crust turns golden brown and appears cooked through.

For the salmon quiche filling

Remove and discard the salmon skin, then cut the flesh into chunks. Set aside.

Trim the asparagus and cut into 1-inch pieces. Set aside.

Add the eggs, cheese, cream, paprika, garlic, salt and pepper to a bowl and whisk.

Add the chopped salmon to the pie crust, then pour in the egg mixture and place the asparagus pieces on top.

Place the pie dish onto a baking tray and place it all into the oven. Bake for 30 minutes or until the top is golden. Remove the salmon quiche from the oven and let it rest for at least 10 minutes before slicing to serve.

Scroll down for the full ingredients list and method.

Serving Suggestions

1. Lunch or dinner: Serve it up with side dishes for a tasty lunch or dinner.
2. Brunch Delight: Serve the Salmon Quiche with Asparagus as the star of your brunch spread. Pair it with fresh fruit, a side salad, and a basket of warm bread for a complete and satisfying meal.
3. Picnic Pleaser: Slice the quiche into individual portions and pack them for a delightful picnic. The quiche can be enjoyed warm or at room temperature.
4. Lunchbox Treat: Pack a slice of this quiche in your lunchbox for a flavorful and fulfilling meal at work or school. It's a delicious alternative to traditional sandwiches.
5. Light Dinner Option: Pair a slice of this quiche with a side salad or a bowl of soup for a quick and easy dinner option that doesn't compromise on taste.

Variations

1. Cheese Variations: Feel free to experiment with different types of cheese. Gruyere, cheddar, or Swiss cheese all work beautifully in this recipe, offering unique flavors to suit your taste preferences.
2. Vegetable Additions: While asparagus is the star of this quiche, you can get creative and add other vegetables such as spinach, mushrooms, or bell peppers for additional color and texture.
3. Smoked Salmon Twist: For a smoky and savory twist, you can substitute fresh salmon with smoked salmon. This variation adds a rich depth of flavor to the quiche.
4. Herb Infusion: Enhance the flavor profile by incorporating fresh herbs such as dill, chives, or parsley into the egg mixture. These herbs will lend a fresh and aromatic touch to the quiche.
5. Toppings: Mix 1 tablespoon of fresh dill in with ¼ cup of sour cream, then use it as a topping for the salmon quiche. Alternatively, try it topped with Horseradish Aioli for a big flavor.

More Seafood Recipes

Storage and Freezing

If you have leftovers or want to prepare the quiche in advance, here are a few storage tips:

• Refrigeration: Once cooled, cover the quiche tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to three days.
• Freezing: For longer storage, wrap individual slices or the entire quiche in plastic wrap and aluminum foil before placing it in the freezer. It will keep well for up to three months. Thaw in the refrigerator before reheating.

Recipe Tips

• Blind baking the crust ensures a crispy and flaky base. Pricking the base with a fork before baking prevents air bubbles from forming during the baking process. See detailed instructions below.
• Allow the quiche to rest for at least 10 minutes before slicing. This allows the flavors to settle and makes it easier to slice without the filling falling apart.

FAQs

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📖 Recipe

Salmon Quiche

Enjoy the incredible flavors of fresh salmon, asparagus, gruyere cheese, and a creamy egg filling in this easy-to-make Salmon Quiche.

5 from 7 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: American

Keyword: salmon quiche

Prep Time: 5 minutes minutes

1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Calories: 402kcal

Author: Kate | You Say Potatoes

Cook ModePrevent your screen from going dark

Equipment

• Bowl
• 9-inch/23cm pie dish

Ingredients

For the shortcrust pastry

• 1 ¼ cups all-purpose flour plain flour
• ½ teaspoon salt
• ½ cup unsalted butter cold and cut into cubes
• 3-4 tablespoons cold water

For the salmon quiche filling

• 200 grams fresh salmon
• 10 asparagus spears
• 4 eggs
• ¾ cup shredded cheese gruyere, cheddar etc…
• ¼ cup heavy cream
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon each salt and black pepper

Instructions

For the pastry

To make in a food processor:

• Place the flour, salt, and cold butter cubes in a food processor. Pulse until the mixture resembles coarse breadcrumbs.
• Gradually add the cold water through the feed tube, a tablespoon at a time, while pulsing the food processor. Add just enough water until the dough starts to come together into a ball without being sticky.
• Transfer the dough onto a lightly floured surface and gently knead it a few times to form a smooth ball. Avoid over-kneading.
• Flatten the dough into a disk shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

To make by hand:

• In a bowl, mix the flour and salt together. Add the cold butter cubes.
• Use your fingertips or a pastry cutter to combine the butter with the flour until the mixture looks like coarse breadcrumbs.
• Gradually add cold water, one tablespoon at a time, and mix until the dough comes together. Add just enough water to make the dough hold its shape without being sticky.
• Transfer the dough onto a lightly floured surface and gently knead it a few times to form a smooth ball. Avoid over-kneading.
• Flatten the dough into a disk shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

To blind bake the pastry

• Preheat the oven to 400°F/200°C.
• Roll out the pastry on a floured surface, slightly larger than the pie dish to account for shrinkage. Place the pastry in the dish, gently pressing it into the corners and sides. Trim any excess dough. Prick the base with a fork.
• Blind bake the pastry by placing a sheet of parchment paper or foil on top of the pastry and filling it with baking weights or dried beans.
• Bake in the preheated oven for 15 minutes to set the crust. Then, carefully (it will be hot) remove the parchment paper or foil and weights, and continue baking the crust for an additional 5-10 minutes, or until the crust turns golden brown and appears cooked through.

For the salmon quiche filling

• Remove and discard the salmon skin, then cut the flesh into chunks. Set aside.
• Trim the asparagusand cut them into 1-inch pieces. Set aside.
• Add the eggs, cheese, cream, paprika, garlic, salt and pepper to a bowl and whisk.
• Add the chopped salmon to the pie crust, then pour in the egg mixture and place the asparagus pieces on top.
• Place the pie dish onto a baking tray and place it all into the oven. Bake for 30 minutes or until the top is golden. Remove the salmon quiche from the oven and let it rest for at least 10 minutes before slicing to serve.

Tried this recipe?Head down to the comments and give it a star rating!

Notes

• Can I use pre-made pie crust instead of making the shortcrust pastry from scratch? Yes, you can substitute pre-made pie crust if you're short on time. Just make sure to follow the package instructions for pre-baking.
• Can I use frozen salmon instead of fresh salmon? While fresh salmon is recommended for optimal taste and texture, you can use thawed frozen salmon if that's what you have available. Make sure to drain any excess liquid before using it in the recipe.
• Pre-baking the Crust: Blind baking the crust ensures a crispy and flaky base. Pricking the base with a fork before baking prevents air bubbles from forming during the baking process.
• Resting Time: Allow the quiche to rest for at least 10 minutes before slicing. This allows the flavors to settle and makes it easier to slice without the filling falling apart.

Nutrition

Calories: 402kcal | Carbohydrates: 22g | Protein: 17g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 344mg | Potassium: 314mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1099IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 3mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.