This Salmon Quiche is the perfect recipe for quiche and seafood lovers alike! It’s wonderfully balanced and easy to prepare. I like to make this for the family to enjoy on Sundays or when we are having guests over for the holidays. It’s always a hit!
Jump to:
The salmon is tender and flavorful, while the cream cheese gives the eggs a delightfully creamy texture. Fresh spinach and juicy tomatoes add a nice texture and gorgeous pop of color.
If you like easy breakfast recipes, you will love this Biscuit Breakfast Casserole this Salmon Omelet and Apple French Toast Casserole too!
Why You’ll Love This Salmon Quiche Recipe
- Freezes well: This is a great recipe to prepare, cook, and store in the freezer for another day.
- Budget-friendly: It’s an affordable recipe with easy-to-find ingredients.
- Crowd favorite: Whether you’re making Sunday breakfast or hosting a brunch, this is a well-loved recipe for salmon quiche.
Ingredients
Below are all of the items you’ll need for the spinach salmon quiche filling and the store-bought pie crust. It’s my favorite shortcut for this delicious recipe.
- Pie crust: Any variety of refrigerated pie crust will work great. If you are rolling it yourself, let it sit at room temperature for a few minutes so it doesn’t tear.
- Olive oil: This is used to cook the salmon and onion. Avocado or canola oil are great alternatives.
- Salmon: Ensure the salmon is skinless before you add it. I like to cook it whole and break it into chunks as it cooks in the pan.
- Onion: Yellow or white onions are perfect because they caramelize and take on a sweet flavor as you sauté them. I don’t recommend red onion unless you want a stronger bite.
- Eggs: You don’t need too many eggs for this recipe, as the fish and veggies add a fair amount of volume. Ensure the salmon mixture is partially cooled before combining it with the eggs so they don’t cook before going into the crust.
- Milk: This makes the eggs perfectly creamy and adds moisture so they don’t dry out as they bake.
- Spinach and tomatoes: I like fresh spinach for this recipe as it is easy to chop. You can use any variety of tomatoes that you’d like.
- Cream cheese: I prefer full-fat cream cheese to add richness, but reduced fat works just as well.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Asparagus and chives: Add chopped asparagus and chives instead of spinach for a different flavor and texture.
- Smoked salmon and green onion: Try smoked salmon instead of cooked salmon filets, and add chopped green onion for a unique twist.
- Bell pepper and mushroom: Use more veggies and add chopped bell peppers and mushrooms.
How to Make Salmon Quiche
To get started, preheat your oven to 350°F and then pre-bake the pie crust for about 10 minutes.
Step 1: Begin cooking the salmon and onions. Heat a skillet over medium heat and add olive oil. When the oil is hot, add the salmon and onions.
Step 2: Break up the salmon. The salmon and onions will take about 5 minutes. You’ll need to break up the salmon into pieces as it cooks.
Step 3: Make the egg mixture. Whisk the eggs, milk, salt, and pepper in a large bowl until well combined.
Step 4: Add the veggies and salmon mixture. Stir in the spinach, tomatoes, and cooked salmon mixture.
Step 5: Prepare the quiche. Carefully pour the salmon and egg mixture into the crust. Then, sprinkle chunks of cream cheese all over the top.
Step 6: Bake. Put the quiche in the oven and bake it for about 40 minutes or until the crust is golden, and the middle is set.
⭐ Hint: If you notice the edges of the pie crust getting too dark, cover them with aluminum foil to prevent burning as the center continues to bake.
If you love easy egg recipes like this one, you may also enjoy this Crustless Quiche or check out these kid friendly salmon recipes.
Storage Directions
- Storing: Store the whole quiche tightly covered with plastic wrap or sliced into individual pieces in an airtight container for up to 3 days or freeze for up to 2 months.
- Reheating: The quiche is best reheated covered in foil in the oven. However, you can reheat a slice in the microwave if you’d like.
- Make Ahead: Prepare, cook, and cool the quiche, and store it in the refrigerator for up to 24 hours. Reheat in a 350°F oven until warm.
Serving Suggestions
- Top your slice of quiche with homemade Taco Bell Verde Sauce or a sprinkle of Chipotle Chili Powder for heat.
- If you want a savory dish to serve with this salmon and spinach quiche, you should try these Crockpot Breakfast Potatoes.
- Sweet options to add to your brunch spread are Mini Banana Chocolate Chip Muffins and Strawberry Scones.
Recipe Tips
- Use leftover salmon: Try this quiche using leftover salmon from another meal to cut down on prep time.
- Rest before slicing: Allow the salmon spinach quiche to rest after baking before you serve, as it may fall apart if it’s too hot.
- Don’t overfill the crust: Only fill the crust to just before the top. If you overfill it, there’s a high chance it will spill as it bakes and make a mess.
Recipe FAQs
Sure thing! Try your favorite recipe or this 3 Ingredient Pie Crust instead of store-bought.
You might have added too much milk or not cooked it long enough. Put it back into the oven for a few extra minutes and then allow it time to set.
Sure. It might change the texture slightly, but it will still taste delicious.
More Delicious Salmon Dishes
Ready to get cooking? Remember that you can print this recipe if you would like.
Salmon Quiche
Ingredients
Instructions
- Preheat oven to 350°F.
- Pre-bake pie crust for 10 minutes. Set aside.
- In a medium skillet over medium heat, add olive oil, salmon, and onions. Break salmon into small chunks as it cooks. Cook for about 5 minutes or until salmon is cooked thoroughly.
- In a large bowl, combine eggs, milk, salt, and pepper.
- Stir in tomatoes, spinach, and cooked salmon mixture.
- Pour egg mixture into your pre-baked pie crust.
- Cut cream cheese into chunks and place them on the top of the egg mixture.
- Bake for 40 minutes or until the top begins to brown and the center is set.
- If the edges of the crust get too dark, cover them with aluminum foil.
Notes
- Use leftover salmon: Try this quiche using leftover salmon from another meal to cut down on prep time.
- Rest before slicing: Allow the salmon spinach quiche to rest after baking before you serve, as it may fall apart if it’s too hot.
- Don’t overfill the crust: Only fill the crust to just before the top. If you overfill it, there’s a high chance it will spill as it bakes and make a mess.
Leave a Reply