Salmon Quiche

Craving something elegant yet easy? This Salmon Quiche delivers restaurant-quality flavor right from your kitchen. With its buttery crust, creamy custard, and smoky salmon infused with fresh dill, it’s the kind of dish that makes breakfast, brunch, or even dinner feel special. Each bite combines tender fish, sweet leeks, and hints of cheese for a perfectly balanced flavor that melts in your mouth.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Simple: No chef skills required — just follow easy, step-by-step instructions.
• Versatile: Perfect for brunch, lunch, or a light dinner with salad.
• Rich & Creamy: The egg custard and cream blend create a luxurious texture.
• Elegant Yet Comforting: Smoked salmon and dill give it a gourmet touch without the fuss.
• Crowd-Pleaser: Beautiful presentation and flavors that impress every guest.

This Salmon Quiche stands out thanks to its delicate balance between smokiness and freshness — a dish that feels indulgent yet wholesome.

Ingredients Needed

For the Crust (choose one)

• 1 homemade shortcrust pastry (or store-bought version)
• 2 sheets frozen shortcrust pastry, thawed
• 1 refrigerated 9-inch pie crust, fitted into a pie dish or tart tin
• 1 ready-made pie shell (23 cm / 9″), chilled or frozen

For the Filling

• 15 g (1 tbsp) unsalted butter
• 1 leek, white part only, halved and finely sliced
• 2 garlic cloves, minced
• 8–10 asparagus spears, trimmed
• 5 large eggs, room temperature
• 1½ cups (375 ml) full-fat cream
• ¼ tsp salt + pinch of black pepper
• 2 tbsp fresh dill, roughly chopped
• 200 g (7 oz) smoked salmon, cut into bite-size strips
• ¾ cup (75 g) Gruyère cheese, grated

💡 Tip: Use freshly grated cheese for the best melt and texture. Smoked salmon adds richness — but you can swap for fresh, cooked salmon if you prefer a lighter taste.

How to Make Salmon Quiche

Quiche Crust

1. Prepare the base:
   • If using homemade or frozen pastry, pre-bake (blind bake) following your usual quiche crust method until lightly golden.
   • For refrigerated or ready-made shells, bake according to packet directions.
   • Allow crust to cool slightly before filling.

Filling

1. Preheat the oven: Set to 180°C / 350°F (or 160°C / 320°F fan-forced). Place your pre-baked crust on a baking tray for easy handling.
2. Prepare the asparagus: Snap off the woody ends and cut the spears into 3.5 cm (1.5-inch) pieces. Separate the tips (for decoration) from the stems.
3. Sauté the aromatics: In a skillet, melt the butter over medium heat. Add leeks and garlic. Cook for about 2 minutes, stirring, until leeks are soft and fragrant — not browned. This builds the flavor base of your quiche.
4. Assemble the filling: Stir in the asparagus stems (no need to cook them fully) and remove from heat. Let it cool slightly. Scatter the mixture evenly over the quiche base.
5. Mix the custard: In a bowl, whisk together eggs, cream, dill, salt, and pepper until smooth and slightly frothy.
6. Layer it up: Spread two-thirds of the smoked salmon across the crust — twist or fold pieces for texture. Sprinkle with Gruyère cheese, then pour over the egg mixture.
7. Finish the top: Arrange the remaining salmon and asparagus tips decoratively over the surface.
8. Bake: Cook for 40 minutes, or until the top turns light golden and the center is just set but still slightly jiggly when moved.
9. Rest & serve: Let the quiche sit for 10 minutes before removing from the tin and slicing. This resting time ensures a clean cut and perfect texture.

Serving and Storage Tips

• To Serve: Enjoy warm or at room temperature with a side salad or roasted vegetables.
• Presentation Tip: Sprinkle with extra dill or a squeeze of lemon for a pop of color and freshness.
• To Store: Refrigerate leftovers in an airtight container for up to 3 days.
• To Reheat: Warm slices in a preheated oven at 160°C (320°F) for 10 minutes, or enjoy cold for a refreshing brunch option.

Helpful Notes

• Cheese Swap: Try Swiss, cheddar, or feta for different flavor profiles.
• No Asparagus? Substitute spinach, broccoli, or peas.
• For a Lighter Version: Use half milk and half cream.
• Make Ahead: You can prepare the crust and filling up to 1 day in advance; assemble and bake when ready.
• Freezing Tip: Bake first, cool completely, then wrap tightly. Freeze up to 1 month; thaw overnight in the fridge before reheating.

Conclusion

This Salmon Quiche is the perfect combination of creamy, savory, and elegant — a dish that feels special without being complicated. Whether you’re hosting brunch or meal-prepping for the week, it’s a recipe that impresses every time.

If you tried this recipe, please leave a comment and a star rating below — it really helps others discover it!
📸 Don’t forget to share your quiche on Pinterest or Facebook and tag your variations.
👉 What twist did you add — maybe fresh herbs or a different cheese? Let us know below!

Frequently Asked Questions (FAQ)

Can I use fresh salmon instead of smoked salmon?

Absolutely! Just cook it lightly before adding — baked, poached, or pan-seared salmon works beautifully for a milder flavor.

Can I make this gluten-free?

Yes. Simply use a gluten-free pie crust or make a crustless version by greasing the pie dish well and baking the filling directly.

Why did my quiche turn watery?

This usually happens if it’s underbaked or if the cream-to-egg ratio is off. Bake until the center is set but still slightly jiggly, not liquid.

Is this recipe freezer-friendly?

Yes! Bake fully, cool, then wrap in cling film and foil. Freeze for up to 1 month and reheat from frozen or thaw overnight.

How can I tell when the quiche is done?

The edges should be golden, and the center should just barely wobble when shaken — that’s the secret to a silky texture.