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:
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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;
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Leek – slightly more delicate texture than onion, but onion will work fine too (or eschallots / French shallots ie the baby onions)
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Asparagus – optional, I like it for added texture and aesthetics (without it, the quiche is just all yellow and pink!)
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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:
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ready made pie crust – already fitted in foil pie dish, thaw and bake per packet;
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refrigerated pie crust – unroll and fit into tart tin or pie dish, bake per packet;
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store bought shortcrust pastry – see directions in this Quiche Crust recipe; or
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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
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Quiche Lorraine – the classic
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Italian Sausage Quiche – full of Italian flavours!
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CRUSTLESS Quiche – custardy, golden and fabulous (plus super speedy & low carb)
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Hash Brown Crust Quiche Lorraine – that hash brown crust!
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Baked Vegetable Frittata – the easy way to make frittata
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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.
LOVE IT! One of my favorites on this website. I made it sooooo many times. Thank you Nagi and Dozer 💕
Made this again last night – pretty much exactly to recipe – including the pastry from scratch.
Sooooo good!
Only difference was the local greengrocer was out of leeks so I used chopped onion –
And I had some tasty, crumbly cheddar and used that.
Really loved it.
Thank you again Nagi!
has anyone made this as a mini quiche version? I have made it several times as a standard and love it. 🥰
Lisa….Nagi has a great mini quiche recipe on this site. I make these often.
Delicious 😋
I made this with what I had at home puff pastry for crust (blind bake)and filling was canned pink salmon, peas, spring onion, lemon zest, fresh basil and mint. Season with salt, pepper and with left over mixed cheese I had. Was the amazing. I guess with quiche you can’t really go wrong. Thanks for the recipe I love looking through all your recipes so many great ones.🙏
I used 2% milk instead of heavy cream and had to cook for another 20 minutes but it came out great! Next time I will up the temp to 375 based on many comments on cooking quiche. But as usual a terrific recipe.
Wow! This was so delicious. I only had half and half and it worked. Can’t imagine how it could be even more delicious with cream. I bought your cookbook and it’s been so fun discovering new recipes. Thank you!!
I changed this slightly out of necessity but with excellent results. I had a pkt of Careme puff pastry defrosted that I had to use so I made individual large quiches in Texas muffin tins.
Fabulous for lunch, beautiful warm and at room temperature. The excellent puff pastry worked a treat here!
Hi Nagi,
I have had a request to make a Tuna Quiche.
Can I substitute Tuna for Salmon please?
Yum!
Hey 👋 Nagi , I have made this decadent salmon quiche quite a few times and both my husband and I prefer it cold-room temp , just a heads up that you’re incorrect on the Butter weights as 1 Tablespoon of butter 🧈 = 20g but I’ve found in not just this recipe but other recipes as you’ve put 15g = 1 tablespoon of butter , i absolutely adore 🥰 your cookbook Dinner 🍽️ as I’ve gave myself a challenge by making every single recipe that’s in this book 📕 I had a really busy day and I had some chicken breast’s out and I had a jar of chicken tonight honey mustard so I made it and unfortunately my husband and I couldn’t get over how sickly sweet it was so the next day I made my own honey mustard sauce utilising my homemade stock and it was delicious and what I trying to say is good old home cooking is sadly a forgotten thing that people have lost and a happy in eating highly processed foods that are laden with sugar and things I need to be a chemist to understand what they are sending you Master dozer and you’re team that’s bringing good old honest home cooking 🥰🥰
Nagi has stated both in her book and on this website that she uses a 15ml tablespoons not Australian Metric standard 20ml tablespooons. It’s annoying for us Aussies, but her website is used worldwide so it makes sense. She does use 250ml cups though, I guess that is because Europe uses those too, whereas the 20ml tblsp is only used here.
Thank you 🙏 ❤️
Today, Christmas Day, I made this (in oven as we speak). This is the 2nd time. It’s amazing, and honestly, while I’ve been used to making the good ol’ quiche Lorraine in the past, this is by far my favourite.
Hi Nagi,
I made this without the salmon for a vegetarian friend and it was delicious! No need for the salmon! I would love a recipe for spinach quiche when you have time.
I have made this several times as a crustless quiche. Perfect every time. Thank you Nagi.
Absolutely delicious quiche Nagi. Both this and your quiche lorraine are stunning and so easy. Thanks!!!!
The best and easiest shortcrust and the smoked salmon filling is just superb !
Excellent! The best quiche I have eaten and I am 76. I made it with fresh salmon. Thank you so much for a great recipe!
My first quiche. Absolutely fantastic flavours and a wonderful crust. I took the plunge to make it for a family gathering and everyone loved it. My ego has been nicely inflated as a result. Thanks Nagi x
Great recipe! I needed to use leftover salmon. It was grilled. I I’d not have regular Gruyère cheese, but I had some smoked Gruyère. Just a little change- but it worked so well! Great easy recipe, will make it again.
I was out of asparagus so I subbed spinach. It was perfection. Thank you!