This creamy smoked salmon and spinach quiche recipe is perfect for brunch, lunch, or dinner! The egg custard filling is light and fluffy. Paired with rich smoked salmon, fresh spinach and herbs, it is a drool-worthy bite. The perfect quiche for the salmon lover, and a lovely dish to serve to family and friends for a wide variety of occasions.
If you’ve been following along with me for a while, you know that I adore breakfast recipes. You also know that I love filling and high-protein breakfasts.
Quiche is an elegant and easy way to hit all the marks of a great savory breakfast. Easy to prepare? Check! Filling? Check! Delicious? Check! Great for parties? Check!
If you’ve been looking for salmon breakfast ideas as a way to get more protein and omega-3s into your diet, this quiche with salmon and spinach is an excellent option!
Make this smoked salmon spinach quiche for your next brunch party, a get together with girlfriends, or the next time you’re having your in-laws over.
Jump to:
- Why You’ll Love This Smoked Salmon Spinach Quiche Recipe
- Ingredients Needed
- Recipe Variations and Substitutions
- Step-By-Step Instructions
- How to Serve Quiche
- What to Serve with Quiche
- Expert Tip for Extra Filling
- How to Store Leftover Quiche
- Helpful Equipment
- Love This Recipe? You May Also Enjoy
- Smoked Salmon and Spinach Quiche
Why You’ll Love This Smoked Salmon Spinach Quiche Recipe
Level of difficulty: Easy.
Flavor: The flavor of this smoked salmon and spinach quiche is the perfect blend of buttery crust, eggs, smoked salmon, and fresh herbs in every bite.
Time: It will take you approximately 60 minutes to prepare and bake your quiche with salmon and spinach.
Ingredients Needed
- Frozen Deep Dish Pie Crust
- Smoked Salmon
- Large Eggs
- Heavy Whipping Cream
- Spinach
- Gruyere Cheese
- Fresh Dill
- Fresh Chives
- Salt
- Pepper
See recipe card below for a full list of ingredients and measurements.
Recipe Variations and Substitutions
- Make this into a crustless salmon quiche. If you’d prefer to make a crustless quiche, you can do so easily! Follow the same instructions for the egg filling and mix-ins. In lieu of placing your ingredients into a frozen pie crust, generously grease a pie pan and follow the same filling instructions.
- Try a different cheese. If you do not have gruyere cheese, you can use a feta, a sharp cheddar, or a low moisture mozzarella cheese.
- Swap out or add more veggies. Broccoli, asparagus, and/or mushrooms can be used in place or (or in addition to!) the spinach in this recipe. All of these veggie options should be cut into bite sized pieces and pre-cooked to ensure they’re not crunchy and to remove some moisture.
Possible Dietary Restrictions?
This smoked salmon and spinach quiche recipe can be made gluten free or vegetarian with one easy substitution.
- To make these into gluten free quiche, purchase a gluten free frozen pie crust. Alternatively, make your own gluten free pie crust for this recipe.
- You can make this quiche vegetarian by removing the smoked salmon. I was debating putting this in here as it doesn’t really feel in the spirit of a smoked salmon quiche…but honestly, this filling even without the salmon is darn delicious!
Because eggs and cream are staples to making a great quiche, I do not recommend trying to modify this recipe to be vegan or dairy free.
Step-By-Step Instructions
Preheat the oven to 350°F. Remove pie crust from the freezer and allow it to thaw for at least 10 minutes prior to baking (you can let it sit on the counter while you prep your other ingredients).
In a large mixing bowl, gently whisk the eggs to begin breaking the yolks. Then add in the salt, pepper, and heavy cream and whisk until thoroughly combined. Stir in the fresh chives and dill. Set aside.
Assemble your quiche by placing the smoked salmon, ¾ of the grated cheese, and ribboned spinach into the thawed pie crust. Fill the crust with the egg mixture until just below the top edge of the pie crust. Top with remaining cheese.
Carefully transfer the pie crust onto a baking sheet and place into the oven. Bake for 45-55 minutes until the quiche is slightly puffy and the center of the quiche is nearly set (does not look liquidy, or too jiggly).
Let the salmon spinach quiche cool for at least 15-20 minutes prior to slicing and serving. Enjoy!
How to Serve Quiche
Quiche can be served hot, warm, or cold. This is really based on personal preference.
If you’d prefer to serve your quiche cold, make sure to leave enough time between making your smoked salmon and spinach quiche and serving your guests. Alternatively, make this the night before your party to make your morning easier.
What to Serve with Quiche
Spinach and salmon quiche is an excellent option for a brunch main dish. Here are some ideas on what to serve with quiche, and filling out your menu to help create an inviting and fun brunch party.
- Include a fresh and light side-dish to pair with your savory main dish. Adding a green salad tossed in a light vinaigrette is the perfect compliment to this rich and savory salmon spinach quiche.
- Provide something sweet to compliment your savory main dish. Great options include a fresh fruit salad, muffins, tarts, scones, or donuts. Try these double chocolate zucchini muffins or these lemon blueberry donuts for a spring or summer get together.
- Have a variety of beverages for your guests to choose from, including alcoholic and non-alcoholic options:
- For the 21+ crowd, a mimosa bar is always fun and very easy to pull off. All you need is a few bottles of chilled champagne and orange juice. Add in cranberry juice so your guests have an option between a standard mimosa or a cranberry mimosa! You can also make French 75s for a fun brunch cocktail too!
- Make sure to have hot coffee prepared and ready to serve. Have cream and sugar on hand for those who prefer adding these to their coffee.
- Have a variety of juices chilled and ready to serve. Orange juice, cranberry juice, and tomato juice are all brunch classics.
Expert Tip for Extra Filling
Do you have a little extra egg filling left? Pour it into greased muffin tins to create mini crustless quiches! Waste not, want not. Depending on the brand of frozen pie crust used, I’ve sometimes found myself with a little extra egg filling mixture. If you’re in the same situation, grease a few muffin tins and fill ¾ full with your quiche mixture. Bake alongside your larger quiche and check the mini crustless quiches at the 20-minute mark. Remove from the oven when the centers are nearly set (not too jiggly).
How to Store Leftover Quiche
Cover quiche with plastic wrap or aluminum foil and refrigerate. Leftover smoked salmon and spinach quiche can be stored this way for 4-5 days.
Reheating Quiche
You have multiple options for reheating quiche:
- Preheat your oven to 350°F. Place the quiche on a baking sheet and heat until warm or hot, approximately 10-15 minutes (up to 20-25 minutes for a whole quiche).
- Microwave individual slices of quiche until desired temperature is reached.
Helpful Equipment
Love This Recipe? You May Also Enjoy
Smoked Salmon and Spinach Quiche
Ingredients
- 6 large eggs
- 1 + ½ C heavy whipping cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 + ½ tablespoon fresh dill
- 1 tablespoon fresh chives
- 1 frozen deep dish pie crust
- 1 C shredded smoked salmon
- ½ C ribboned fresh spinach (aka cut / chopped spinach)
- ½ C shredded gruyere cheese
Instructions
- Preheat the oven to 350°F. Remove pie crust from the freezer and allow it to thaw for at least 10 minutes prior to baking (you can let it sit on the counter while you prep your other ingredients).
- In a large mixing bowl, gently whisk the eggs to begin breaking the yolks. Then add in the salt, pepper, and heavy cream and whisk until thoroughly combined. Stir in the fresh chives and dill. Set aside.
- Assemble your quiche by placing the smoked salmon, ¾ of the grated cheese, and ribboned spinach into the thawed pie crust. Fill the crust with the egg mixture until just below the top edge of the pie crust. Top with remaining cheese.
- Carefully transfer the pie crust onto a baking sheet and place into the oven. Bake for 45-55 minutes until the quiche is slightly puffy and the center of the quiche is nearly set (does not look liquidy, or too jiggly).
- Let the salmon spinach quiche cool for at least 15-20 minutes prior to slicing and serving. Enjoy!
Notes
- Preheat your oven to 350°F. Place the quiche on a baking sheet and heat until warm or hot, approximately 10-15 minutes (up to 20-25 minutes for a whole quiche).
- Microwave individual slices of quiche until desired temperature is reached.
Tim Juneau says
Absolutely scrumptious! I had to save this one. Will be making this at least a couple times a month.
ourlovelanguageisfood says
I’m so happy to hear you loved this quiche recipe Tim, and that it will be enjoyed in your house regularly!