Salmon Quiche

This Salmon Quiche is packed with tender salmon, creamy eggs, and colorful veggies. The crust is perfectly flaky, while the filling remains light and fluffy. It’s the ultimate brunch recipe!

Prep Time15

Cook Time40

Total Time55

Servings:

Calories: 224kcal

Author: Karin and Ken

Ingredients

1 refrigerated pie crust
1 tablespoon olive oil
6 ounces salmon skinless
½ cup onion diced
4 eggs
1 cup milk
½ teaspoon salt
¼ teaspoon pepper
½ cup tomatoes chopped
½ cup spinach finely chopped
2 ounces cream cheese

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.

Nutrition