5 from 22 votes
Salmon Quiche Recipe Card
The Salmon Quiche blends fresh salmon, shallots sautéed in butter, white wine, and creamy fillings within a homemade buttery crust. Swiss cheese and tarragon enrich the flavor, resulting in a tender quiche with flaky pastry and a savory filling, perfect for brunch or light meals.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
8
servings
Calories:
349 kcal
Course:
Main Course
Cuisine:
French
Ingredients
Filling:
- 10 oz salmon fresh
- 3 shallot minced
- 1 Tbsp butter unsalted
- ½ tsp kosher salt
- ¼ tsp black pepper cracked
- ¼ cup white wine
- 4 egg
- ¼ cup heavy cream
- ¼ cup sour cream light
- 2 tsp tarragon dried, French variety
- ¾ cup swiss cheese
- pinch caraway seed ground
Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- 3 Tbsp water ice cold
- 7 Tbsp butter cold, cut into small pieces, unsalted
- ¼ tsp apple cider vinegar
Instructions
Prepare the quiche crust:
- In a food processor place flour, salt and butter. Pulse until mixture becomes a fine meal. Add the vinegar and the iced water. Keep pulsing until the mixture comes together.
- Remove from food processor and dust with flour. Wrap in plastic and refrigerate for one hour.
Cup of Yum
Prepare the salmon:
- While the dough cools, add the 1 Tbsp unsalted butter and shallots to a skillet on medium heat. Sauté until the shallots until translucent.
- Sprinkle both sides of the salmon with the salt and pepper. Add the salmon to the skillet and cook for 4 minutes per side. Turn the heat down to low if the shallots get too dark while cooking the salmon.
- Add the white wine then cover then cook for another 1-2 minutes. Check if the salmon flesh will just flake apart with a fork. When it separates it is ready. The cook time can vary depending on the thickness of the salmon.
- Remove the salmon from the pan and allow to cool slightly. Flake in to medium sized pieces of 1-2 inches. Discard the skin.
- Simmer the shallots on low until all the remaining liquid cooks off. Save the shallots for the filling.
Prepare the quiche filling and assemble:
- Preheat oven to 350°F.
- In a bowl, whisk together the eggs, heavy cream and sour cream. Add the tarragon and caraway then whisk to combine.
- Roll out the crust on a floured surface and roll into a 10" circle. Fit into tart or quiche pan. Poke holes with a fork in multiple places.
- Blind bake for 10-15 minutes until golden brown.
- Remove from oven. Place salmon chunks on the bottom of the pan, add shallots and cheese. Cover with egg mixture.
- Bake for about 30 minutes uncovered.
- Test with cake tester for doneness.
Notes
- Store the quiche in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 10-12 minutes until warmed through; avoid microwave reheating to preserve crust texture.
- Frozen quiche should be wrapped tightly with plastic wrap or foil and can be stored up to 2 months.
- Reheat frozen quiche in the oven without thawing for best results.
Nutrition Information
Calories
349kcal
(17%)
Carbohydrates
18g
(6%)
Protein
15g
(30%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Cholesterol
155mg
(52%)
Sodium
317mg
(13%)
Potassium
327mg
(7%)
Sugar
1g
(2%)
Vitamin A
770IU
(15%)
Vitamin C
1.4mg
(2%)
Calcium
135mg
(14%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 349
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 155mg | 52% |
| Sodium | 317mg | 13% |
| Potassium | 327mg | 7% |
| Sugar | 1g | 2% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 135mg | 14% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.