This 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 (there are over 50 on the site and counting!). You also know that I love filling and high-protein breakfasts. After cooking for myself (and now my family) for the past 20 years, I’ve made a lot of egg-based dishes. From our chicken sausage and broccoli egg bake to homemade egg bites to our crustless zucchini pie, I’ve learned what makes a great egg custard filling.
We generally make quiche for special occasions because it’s always a crowd favorite, and this smoked salmon and spinach version feels extra fancy but is super easy to make. When I developed this recipe, I was on a real smoked salmon kick because it’s such a convenient yet fancy protein (see our smoked salmon cakes and our smoked salmon pasta…) . No dealing with raw fish, but you still get all the omega-3 and delicious benefits! Through all my experience making egg bakes and quiches, I’ve perfected the egg-to-cream ratio for that silky, custardy texture and learned exactly how much smoked salmon to use so it’s flavorful without being overpowering.
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! 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.
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Why You’ll Love This Salmon 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.
Smoked Salmon Quiche Ingredients
- Frozen Deep Dish Pie Crust. Using a store-bought frozen pie crust makes this recipe incredibly easy and saves you prep time. Using a deep dish variety ensures your pie can hold all the delicious filling. If you prefer to make your own pie crust from scratch, that works great too.
- Smoked Salmon. The star ingredient! Smoked salmon adds a rich, savory flavor and beautiful color to the quiche. Look for high-quality smoked salmon at your grocery store’s seafood counter or in the refrigerated section.
- Large Eggs. Eggs are the base of any quiche, creating that signature custardy texture. We use whole eggs for structure, richness, and protein.
- Heavy Whipping Cream. Heavy cream makes the egg filling incredibly rich and silky. It’s what gives quiche that luxurious, melt-in-your-mouth texture. You can substitute half and half for a lighter version, though the texture won’t be quite as creamy.
- Fresh Spinach. Adds color, nutrition, and pairs perfectly with the salmon. Fresh spinach wilts down significantly, so don’t worry if it looks like a lot before cooking.
- Gruyere Cheese. This nutty, slightly sweet cheese has a rich flavor that elevates the quiche. It melts beautifully and complements the smoked salmon without overpowering it. If you can’t find Gruyere, regular Swiss cheese or even white cheddar make good substitutes.
- Fresh Dill. Dill is a classic pairing with salmon, adding a bright, herbaceous note to the quiche. Fresh dill makes a big difference in flavor compared to dried (but dried works in a pinch if needed. Remember, 1 Tablespoon of fresh herbs equals about 1 teaspoon of dried herbs).
- Fresh Chives. Chives add a mild onion flavor and a pop of green color throughout the quiche. Like the dill, fresh is best here.
- Salt and Pepper. Used to season the egg mixture and enhance all the other flavors.
See recipe card below for a full list of ingredients and measurements.
Helpful Equipment
How to Make Salmon Quiche
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!
Salmon Quiche Recipe Variations
- 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.
How to Serve Salmon Spinach 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 Salmon 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.
Love This Recipe? You May Also Enjoy
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!