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Salmon Quiche
5 from 18 votes

Salmon Quiche

Salmon Quiche features a savory custard baked in a flaky pie crust filled with canned salmon, sautéed onion with smoked paprika, goat and Parmesan cheeses, and fresh dill. The custard mixture combines eggs, milk, and cream, whipped for lightness before baking. This quiche offers a tender, slightly creamy texture with smoky and herbaceous notes, ideal for breakfast, brunch, or a light dinner.

Prep Time
15 mins
Cook Time
1 hr 20 mins
Cooling Time
1 hr
Total Time
2 hrs 35 mins
Servings: 8 people
Calories: 271 kcal
Course: Breakfast
Cuisine: French, American

Ingredients

Salmon Quiche:
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 salmon canned, well drained, flaked apart, ~6oz
  • 2 garlic cloves, roughly chopped
  • 1 pie dough 9 inch, prepared
  • 4 ounces goat cheese flaked apart with a fork
  • 1 ounce Parmesan Cheese freshly grated
  • 3 egg
  • ⅔ cup milk
  • ⅓ cup heavy whipping cream
  • 2 dill fresh, removed from stem, roughly diced
Mustard Yogurt Sauce (Optional):
  • ½ cup yogurt plain, Greek
  • 2 teaspoons rice wine vinegar or substitute lemon juice
  • 2 teaspoons yogurt Dijon style
  • ¼ teaspoon salt

Instructions

    Cup of Yum
  1. Pre-heat oven to 350ºF.
Cook Onion:
  1. Heat oil in a skillet over medium heat. When oil is hot, add onion, smoked paprika, and salt. When onions soften, add garlic and cook until fragrant.
Blind Bake Pie Dough:
  1. Arrange pie dough inside a pie pan.  Prick the bottom and sides with a fork.  Set parchment paper on top of dough, and add pie weights or dry beans.  Bake 10 minutes.  Remove weights and parchment paper.Tip: Pre-made, pre-formed, frozen pie dough will not need pie weights added while blind baking.
Make the Quiche:
  1. Gently press the onion mixture into the pie dough. Top with the salmon, and then add half the cheese.
  2. Add 3 eggs, milk, cream, and dill to a mixing bowl.  Use an electric hand mixer to whip the mixture until it doubles in size.  (Alternatively, whisk vigorously by hand.)
  3. Add the remaining cheese to the egg and milk mixture, and gently stir with a spoon.  Take care not to over-stir. 
  4. Pour the egg mixture into the pie pan.  Tip: Do not overfill the quiche-- any extra mixture can be discarded, saved for another quiche, or used to dip bread in for French toast.
  5. Tent quiche loosely with aluminum foil.  Bake 45 minutes.  Remove foil, and bake 15-20 more minutes until the quiche is golden and set.  Quiche should jiggle slightly when moved.
  6. Allow quiche to cool for at least 1 hour, or refrigerate overnight.  (Quiche will not be fully set until cooled.)
  7. While quiche cools, mix together all ingredients for the yogurt sauce. Refrigerate until you're ready to serve.Tip: Not all yogurts + Dijon mustards taste the same or have the same consistency. Taste sauce after mixing, and do the following if it's not perfect: Add more mustard for extra flavor, more yogurt if the mustard is too strong, more vinegar if the sauce is too thick, and more salt if the sauce is bland.
  8. Serve cool.
  9. Leftovers / Make Ahead + Refrigerate:Refrigerate and use within 2-3 days.Make Ahead + Freeze: Bake quiche, and allow to cool completely.  Wrap tightly with plastic wrap, and slide into a freezer bag.  Use within 2 months.Reheat from Frozen: Do not thaw.  Bake at 350ºF for 20-25 minutes, or until pie is warm.Tip: If freezing, bake quiche in either a disposable aluminum pie pan or in a tart pan with removable sides.  (Allow quiche to fully cool before removing the pan.)Sauce should not be frozen, but can be refrigerated for up to a week.

Notes

  • For deep dish quiches, add one extra egg and half a cup of milk or cream to adjust filling volume.

Nutrition Information

Calories 271kcal (14%) Carbohydrates 13g (4%) Protein 13g (26%) Fat 18g (28%) Saturated Fat 8g (40%) Cholesterol 104mg (35%) Sodium 604mg (25%) Potassium 174mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 580IU (12%) Vitamin C 1.2mg (1%) Calcium 169mg (17%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 271

% Daily Value*

Calories 271kcal 14%
Carbohydrates 13g 4%
Protein 13g 26%
Fat 18g 28%
Saturated Fat 8g 40%
Cholesterol 104mg 35%
Sodium 604mg 25%
Potassium 174mg 4%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 580IU 12%
Vitamin C 1.2mg 1%
Calcium 169mg 17%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.