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a slice of smoked salmon and spinach quiche on a serving plate is the focus on this image. Additional serving plates and the pie pan of spinach salmon quiche are in the background, along with a pie server and tan and green linen.
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4.88 from 8 votes

Smoked Salmon and Spinach Quiche

Smoked salmon and spinach quiche 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.
Prep Time10 minutes
Cook Time50 minutes
Inactive Time15 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Main Course
Cuisine: American, French
Servings: 8 Servings
Calories: 351kcal
Author: Meredith

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

*How to make a crustless salmon quiche: 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.
*Serving: quiche can be served hot, warm, or cold (this is based on personal preference).
*Storing leftovers: 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 instructions: 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.
*Modification for gluten free: replace standard frozen pie crust with a gluten free frozen pie crust (or homemade gluten free crust)
 

Nutrition

Calories: 351kcal | Carbohydrates: 12g | Protein: 12g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 485mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1126IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg