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Salmon Quiche
5 from 95 votes

Salmon Quiche

The Salmon Quiche features smoked salmon blended with eggs, cream, and gruyere cheese, poured into a flaky shortcrust pastry base. It incorporates sautéed leeks, garlic, and asparagus for vegetal notes and a tender texture. Dill adds a fresh herbal dimension that complements the rich filling. This savory quiche is baked until set with a golden top, providing a creamy, custard-like interior suitable for brunch or a light dinner.

Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 8 - 10 people
Calories: 402 kcal
Course: Main Course, Brunch
Cuisine: American

Ingredients

Quiche Crust - choose one (Note 1):
  • 1 quiche crust shortcrust pastry, homemade
  • 2 shortcrust pastry frozen sheets
  • 1 pie crust fitted in a 9" pie dish or tart tin, 9 inch, refrigerated
  • 1 pie shell 23cm / 9", fridge or frozen, ready made
Quiche Filling:
  • 15g / 1 tbsp butter , unsalted
  • 1 leek , white part only halved and finely sliced (Note 2)
  • 2 garlic minced, cloves
  • 8 - 10 asparagus spears
  • 5 egg ~55 - 60g / 2oz each
  • 1 1/2 cups (375ml) cream , full fat (Note 3)
  • 1/4 tsp salt pinch of pepper
  • 1/4 tsp black pepper pinch of pepper
  • 2 tbsp dill roughly chopped (Note 4, fresh
  • 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 of dill, extra smoked salmon
  • smoked salmon sprigs of dill, extra smoked salmon

Instructions

Quiche Crust (Note 1):
    Cup of Yum
  1. Homemade quiche crust or frozen shortcrust pastry - prepare and bake the crust per Quiche Crust recipe.
  2. Refrigerated pie crust - unroll, fit into a 9" pie dish or tart tin. Bake per packet directions.
  3. Prepared pie shell (ie comes in foil dish) - bake per packet directions, scale Filling down to 4 eggs (Note 1).
Filling:
  1. Preheat oven to 180C/350F (160C/320F fan forced).
  2. Place cooked quiche crust on a tray.
  3. Asparagus - break woody ends off (Note 7). Cut into 3.5cm / 1.5" pieces, separate tips from stems (tips for decorating).
  4. 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.
  5. Stir in asparagus stems (don't cook), then remove from stove.
  6. Cool slightly then scatter across base of quiche crust.
  7. Whisk together eggs, cream, dill, salt, pepper in a bowl.
  8. Scatter 2/3 of the salmon across quiche, folding/twisting pieces rather than laying flat.
  9. Top with cheese, pour over egg mixture.
  10. Top with remaining salmon and asparagus tips.
  11. Bake for 40 minutes or until top is light golden and centre is set but still slightly jiggly when you poke it.
  12. Rest for 10 minutes before carefully removing from tin and slicing.

Notes

  • Choose from homemade, frozen, refrigerated, or ready-made pie or quiche crust based on convenience and preference.
  • The recipe is designed for a deep-dish 23cm (9") tart or quiche tin; for smaller or shallower tins, reduce the filling quantities accordingly.
  • Leek can be replaced with finely chopped onion or shallots if desired, keeping in mind the flavor difference.
  • Use full-fat cream for a rich custard; lighter creams will alter the texture and flavor.
  • For salmon, smoked salmon is preferred; hot smoked salmon or cooked fresh salmon can be substituted with adjustments.
  • Gruyere cheese offers a classic taste but other melting cheeses like mozzarella or cheddar can be used.
  • Trim asparagus ends by snapping for the best texture and tenderness.
  • Quiche reheats well; store leftovers refrigerated up to 3-4 days and warm in oven before serving.

Nutrition Information

Calories 402cal (20%) Carbohydrates 15g (5%) Protein 13g (26%) Fat 31g (48%) Saturated Fat 16g (80%) Cholesterol 184mg (61%) Sodium 508mg (21%) Potassium 202mg (4%) Fiber 1g (4%) Vitamin A 1295IU (26%) Vitamin C 2.5mg (3%) Calcium 139mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 - 10 people

Amount Per Serving

Calories 402

% Daily Value*

Calories 402cal 20%
Carbohydrates 15g 5%
Protein 13g 26%
Fat 31g 48%
Saturated Fat 16g 80%
Cholesterol 184mg 61%
Sodium 508mg 21%
Potassium 202mg 4%
Fiber 1g 4%
Vitamin A 1295IU 26%
Vitamin C 2.5mg 3%
Calcium 139mg 14%
Iron 2mg 11%

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