14 Delicious Salmon Quiche Amazing Recipes

Just when you thought salmon couldn’t get any more versatile, we’re here to prove you wrong with our roundup of 14 delicious salmon quiche recipes! Whether you’re craving a quick weeknight dinner, a brunch showstopper, or simply looking to indulge in some comfort food, these recipes are sure to inspire. Dive in and discover your next favorite dish that’s as nutritious as it is irresistible.

Classic Salmon and Dill Quiche

Only salmon and dill quiche delivers elegance and comfort in every bite. Perfect for brunch or a light dinner, this dish is surprisingly simple to make.

Ingredients

– For the crust: 1 1/4 cups all-purpose flour, 1/2 tsp salt, 1/2 cup unsalted butter (cold, cubed), 3-4 tbsp ice water
– For the filling: 1 cup heavy cream, 3 large eggs, 1/2 tsp salt, 1/4 tsp black pepper, 1 cup cooked salmon (flaked), 2 tbsp fresh dill (chopped), 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt for the crust. Add butter, using fingers to blend until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll dough on a floured surface to fit a 9-inch pie dish. Trim edges and prick bottom with a fork.
5. Blind bake crust for 15 minutes. Remove weights and bake for 5 more minutes until lightly golden.
6. Whisk together cream, eggs, salt, and pepper in a bowl for the filling.
7. Layer salmon, dill, and Gruyère in the crust. Pour egg mixture over. Tip: Let the quiche sit for a minute to allow the filling to settle.
8. Bake for 30-35 minutes until set and golden. Tip: Check doneness by inserting a knife near the center; it should come out clean.
9. Let cool for 10 minutes before slicing.

Light and creamy with a crisp crust, this quiche shines with the freshness of dill and richness of salmon. Serve with a simple arugula salad for a balanced meal.

Smoked Salmon and Spinach Quiche

Fancy a brunch that’s both elegant and effortless? This smoked salmon and spinach quiche delivers rich flavors with minimal fuss. Perfect for lazy weekends or impressing guests.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 3-4 tbsp ice water
• For the filling:
  • 4 oz smoked salmon, chopped
  • 1 cup fresh spinach, chopped
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix flour and salt for the crust. Cut in butter until mixture resembles coarse crumbs.
3. Add ice water, 1 tbsp at a time, until dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out dough on a floured surface to fit a 9-inch pie dish. Trim edges.
5. Line crust with parchment paper and fill with pie weights. Blind bake for 15 minutes. Remove weights and parchment.
6. In a bowl, whisk eggs, cream, salt, and pepper for the filling.
7. Layer salmon, spinach, and cheese in the crust. Pour egg mixture over.
8. Bake for 35-40 minutes until set and golden. Tip: Let quiche rest for 10 minutes before slicing for cleaner cuts.
9. Serve warm or at room temperature. Tip: Pair with a crisp green salad for a balanced meal.

Mouthwatering and creamy, this quiche boasts a buttery crust with a velvety filling. Try it with a dollop of crème fraîche for an extra touch of luxury.

Salmon and Asparagus Quiche

Easy to make yet impressive, this Salmon and Asparagus Quiche combines flaky crust, creamy filling, and fresh flavors for a perfect meal.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 3-4 tbsp ice water
• For the filling:
  • 1/2 lb salmon fillet, skin removed, cut into small pieces
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix flour and salt for the crust. Cut in butter until mixture resembles coarse crumbs.
3. Add ice water, 1 tbsp at a time, until dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Roll out dough on a floured surface to fit a 9-inch pie dish. Trim edges.
5. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment; bake 5 more minutes.
6. Meanwhile, sauté asparagus in a pan over medium heat for 3 minutes. Add salmon; cook for 2 more minutes. Tip: Don’t overcook the salmon; it will finish in the oven.
7. Whisk eggs, cream, salt, and pepper in a bowl. Stir in Gruyère.
8. Spread salmon and asparagus over crust. Pour egg mixture over.
9. Bake for 30-35 minutes, until set and golden. Tip: Check doneness by inserting a knife near the center; it should come out clean.

The quiche emerges with a crisp crust and a velvety, rich interior. Serve warm with a side salad for a balanced meal.

Salmon and Goat Cheese Quiche

For a brunch that impresses without the stress, this salmon and goat cheese quiche combines rich flavors with a creamy texture. It’s a versatile dish that works for any meal.

Ingredients

– For the crust: 1 1/4 cups all-purpose flour, 1/2 tsp salt, 1/2 cup unsalted butter (cold, cubed), 3-4 tbsp ice water
– For the filling: 4 large eggs, 1 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, 1 cup cooked salmon (flaked), 1/2 cup goat cheese (crumbled), 1/4 cup fresh dill (chopped)

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt for the crust. Add butter and blend until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish. Trim edges.
5. Prick bottom with a fork. Bake for 15 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent puffing.
6. In a bowl, whisk eggs, cream, salt, and pepper for the filling.
7. Layer salmon, goat cheese, and dill in the crust. Pour egg mixture over.
8. Bake for 35-40 minutes until set and golden. Tip: Let quiche rest for 10 minutes before slicing for cleaner cuts.

Expect a creamy interior with a flaky crust, balanced by the tang of goat cheese and freshness of dill. Serve with a crisp salad for a complete meal.

Salmon and Leek Quiche

Just when you thought quiche couldn’t get any better, salmon and leek come together in this show-stopping dish. Perfect for brunch or a light dinner, it’s a crowd-pleaser that’s as nutritious as it is delicious.

Ingredients

– For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 tsp salt
– 1/2 cup unsalted butter, chilled and diced
– 3-4 tbsp ice water
– For the filling:
– 1 tbsp olive oil
– 2 leeks, white and light green parts only, thinly sliced
– 1/2 lb salmon fillet, skin removed, cut into small pieces
– 4 large eggs
– 1 cup heavy cream
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup grated Gruyère cheese

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix flour and salt for the crust. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out dough on a floured surface to fit a 9-inch pie dish. Trim edges.
5. In a skillet, heat olive oil over medium heat. Add leeks; cook until soft, about 5 minutes.
6. Spread leeks over crust. Top with salmon pieces.
7. In a bowl, whisk eggs, cream, salt, and pepper. Pour over salmon and leeks.
8. Sprinkle Gruyère cheese on top. Tip: For a golden crust, brush edges with beaten egg before baking.
9. Bake for 35-40 minutes, until set and golden. Tip: Let quiche rest for 10 minutes before slicing for cleaner cuts.

Expect a creamy, rich filling with the subtle sweetness of leeks and the hearty flavor of salmon. Serve with a crisp green salad for a balanced meal.

Salmon and Mushroom Quiche

Zesty and satisfying, this Salmon and Mushroom Quiche combines flaky crust with a rich, creamy filling. Perfect for brunch or a light dinner, it’s a crowd-pleaser every time.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 3-4 tbsp ice water
• For the filling:
  • 1 tbsp olive oil
  • 1 cup mushrooms, sliced
  • 1/2 cup onion, diced
  • 1 cup cooked salmon, flaked
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix flour and salt for the crust. Cut in butter until mixture resembles coarse crumbs.
3. Add ice water, 1 tbsp at a time, until dough comes together. Tip: Don’t overwork the dough.
4. Roll dough into a 12-inch circle on a floured surface. Fit into a 9-inch pie dish. Trim edges.
5. Prick bottom with a fork. Bake for 10 minutes. Let cool.
6. Heat olive oil in a skillet over medium heat. Add mushrooms and onion. Cook until soft, about 5 minutes.
7. Spread mushroom mixture and salmon over crust. Sprinkle with cheese.
8. In a bowl, whisk eggs, cream, salt, and pepper. Pour over filling.
9. Bake for 35-40 minutes until set and golden. Tip: Check doneness by inserting a knife near the center; it should come out clean.
10. Let stand for 10 minutes before serving. Tip: For extra flavor, garnish with fresh dill.

Perfectly balanced, the quiche offers a creamy texture with a crispy crust. Serve with a side salad for a complete meal.

Salmon and Sweet Potato Quiche

Perfect for a hearty breakfast or brunch, this Salmon and Sweet Potato Quiche combines rich flavors with a satisfying texture. Packed with nutrients, it’s a dish that pleases both the palate and the eye.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 1 medium sweet potato, peeled and diced
  • 1 tbsp olive oil
  • 1/2 lb salmon fillet, skin removed and chopped
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix flour and salt for the crust. Cut in butter until mixture resembles coarse crumbs.
3. Add ice water, 1 tbsp at a time, until dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll dough into a 12-inch circle on a floured surface. Fit into a 9-inch pie dish. Trim edges.
5. Line crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and parchment.
6. Toss sweet potato with olive oil. Roast on a baking sheet for 20 minutes at 375°F until tender.
7. In a skillet over medium heat, cook salmon for 3-4 minutes until just done. Tip: Salmon should flake easily with a fork.
8. Whisk eggs, cream, salt, and pepper in a bowl. Stir in roasted sweet potato and salmon.
9. Pour filling into crust. Sprinkle with cheddar cheese.
10. Bake at 375°F for 35-40 minutes until set and golden. Tip: Let quiche rest for 10 minutes before slicing for cleaner cuts.

Outstandingly creamy with a crisp crust, this quiche offers a delightful contrast. Serve with a side of arugula salad for a complete meal.

Salmon and Zucchini Quiche

Vibrant and versatile, this Salmon and Zucchini Quiche combines rich flavors with a light, fluffy texture. Perfect for brunch or a quick dinner, it’s a crowd-pleaser that’s as nutritious as it is delicious.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup ice water
• For the filling:
  • 1 tbsp olive oil
  • 1 medium zucchini, thinly sliced
  • 1/2 lb salmon fillet, skin removed and diced
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix flour and salt for the crust. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough forms. Tip: Handle dough as little as possible to keep it tender.
4. Roll dough on a floured surface to fit a 9-inch pie dish. Trim edges.
5. Line crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and parchment; bake 5 more minutes.
6. Heat olive oil in a skillet over medium heat. Add zucchini; cook until soft, about 5 minutes. Remove from skillet.
7. In the same skillet, cook salmon until just opaque, about 3 minutes per side. Tip: Don’t overcook salmon; it will finish in the oven.
8. Whisk eggs, cream, salt, and pepper in a bowl. Stir in zucchini, salmon, and cheese.
9. Pour filling into crust. Bake until set and golden, 25-30 minutes. Tip: Check doneness by inserting a knife near the center; it should come out clean.

Flaky crust and creamy filling make this quiche a standout. Serve warm with a side salad for a complete meal, or enjoy cold for a quick breakfast on the go.

Salmon and Broccoli Quiche

Kickstart your morning with this Salmon and Broccoli Quiche, a perfect blend of nutritious ingredients and savory flavors.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 1 cup broccoli florets, chopped
  • 1/2 lb salmon fillet, skinless and diced
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix flour and salt for the crust. Cut in butter until mixture resembles coarse crumbs.
3. Add ice water, 1 tbsp at a time, mixing until dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Roll out dough on a floured surface and fit into a 9-inch pie dish. Trim edges.
5. Blind bake crust for 10 minutes. Remove weights and bake for 5 more minutes.
6. In a skillet, sauté broccoli and salmon over medium heat for 5 minutes. Tip: Don’t overcook the salmon; it will finish in the oven.
7. Whisk eggs, cream, salt, and pepper in a bowl. Stir in cheese.
8. Spread broccoli and salmon over crust. Pour egg mixture over.
9. Bake for 35 minutes or until set and golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.

Flaky crust meets creamy filling in this quiche, with the salmon adding a rich depth. Serve warm with a side salad for a balanced meal.

Salmon and Feta Cheese Quiche

Perfect for a brunch or light dinner, this Salmon and Feta Cheese Quiche combines rich flavors with a creamy texture. Packed with protein, it’s a satisfying dish that’s surprisingly easy to make.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 3-4 tbsp ice water
• For the filling:
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cooked salmon, flaked
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup green onions, chopped

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt for the crust. Cut in butter until mixture resembles coarse crumbs.
3. Add ice water, 1 tbsp at a time, until dough comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Roll out dough on a floured surface to fit a 9-inch pie dish. Trim edges.
5. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment; bake for 5 more minutes.
6. In a bowl, whisk eggs, cream, salt, and pepper for the filling. Tip: Whisk until just combined to avoid incorporating too much air.
7. Spread salmon, feta, and green onions over the crust. Pour egg mixture over.
8. Bake for 35-40 minutes, until set and lightly golden. Tip: Check doneness by inserting a knife near the center; it should come out clean.

Delightfully creamy with a flaky crust, this quiche pairs well with a crisp salad. For a brunch twist, serve with a dollop of sour cream and extra green onions.

Salmon and Tomato Quiche

Rustle up a Salmon and Tomato Quiche for a hearty meal that combines flaky crust with rich fillings. Perfect for brunch or dinner, this dish is straightforward yet impressive.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 3-4 tbsp ice water
• For the filling:
  • 1 cup cooked salmon, flaked
  • 1/2 cup cherry tomatoes, halved
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt for the crust. Cut in butter until mixture resembles coarse crumbs.
3. Add ice water, 1 tbsp at a time, until dough comes together. Tip: Handle dough as little as possible to keep it flaky.
4. Roll out dough on a floured surface to fit a 9-inch pie dish. Trim edges.
5. Line crust with parchment paper and fill with pie weights. Blind bake for 15 minutes. Remove weights and parchment.
6. In a bowl, whisk eggs, cream, salt, and pepper for the filling.
7. Spread salmon and tomatoes over the crust. Pour egg mixture over. Sprinkle with cheese.
8. Bake for 30-35 minutes until set and golden. Tip: Let quiche rest for 5 minutes before slicing for cleaner cuts.
9. Serve warm. Tip: Pair with a light salad to balance the richness.

Silky custard contrasts with the crisp crust, while salmon and tomatoes add bursts of flavor. Try serving slices atop arugula for a peppery bite.

Salmon and Corn Quiche

Absolutely perfect for brunch or a light dinner, this Salmon and Corn Quiche combines flaky pastry with rich, savory fillings.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 3-4 tbsp ice water
• For the filling:
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 1 cup corn kernels
  • 1 cup cooked salmon, flaked
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix flour and salt for the crust. Cut in butter until mixture resembles coarse crumbs.
3. Add ice water, 1 tbsp at a time, until dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Roll out dough on a floured surface to fit a 9-inch pie dish. Trim edges.
5. Heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes.
6. Add corn and cook for 2 more minutes. Remove from heat and stir in salmon.
7. In a bowl, whisk eggs, heavy cream, salt, and pepper.
8. Spread the salmon mixture over the crust. Pour egg mixture over the top. Sprinkle with cheese.
9. Bake for 35-40 minutes, until the center is set and the top is golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
10. Let quiche stand for 10 minutes before slicing. Tip: This allows the filling to set for cleaner slices.

Creamy and rich, this quiche pairs wonderfully with a crisp green salad. For a brunch twist, serve with a dollop of sour cream and fresh dill.

Salmon and Pea Quiche

Easy to make yet impressive, this Salmon and Pea Quiche combines flaky pastry with a creamy, flavorful filling. Perfect for brunch or a light dinner, it’s a dish that promises satisfaction with every bite.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 3-4 tbsp ice water
• For the filling:
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cooked salmon, flaked
  • 1/2 cup fresh peas
  • 1/2 cup shredded Gruyère cheese

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt for the crust. Add butter and blend until mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, until dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll out dough on a floured surface to fit a 9-inch pie dish. Trim edges and prick bottom with a fork.
5. Bake crust for 10 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent puffing.
6. In a bowl, whisk eggs, cream, salt, and pepper for the filling.
7. Spread salmon, peas, and cheese over the crust. Pour egg mixture over.
8. Bake for 35-40 minutes until set and golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.

Velvety and rich, this quiche boasts a perfect balance of textures and flavors. Serve it warm with a side of arugula salad for a complete meal.

Salmon and Caramelized Onion Quiche

Just when you thought quiche couldn’t get any better, this Salmon and Caramelized Onion version proves otherwise. It’s a perfect blend of savory and sweet, with a flaky crust that’s to die for.

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 4 tbsp ice water

For the filling:

• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lb salmon fillet, skin removed and diced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt for the crust. Add butter and blend until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough forms. Tip: Don’t overwork the dough to keep it flaky.
4. Roll dough into a 12-inch circle on a floured surface. Fit into a 9-inch pie dish. Trim edges.
5. Prick bottom with a fork. Bake for 10 minutes. Let cool.
6. Heat olive oil in a skillet over medium heat. Add onions, salt, and pepper. Cook until caramelized, about 20 minutes. Stir occasionally.
7. Spread caramelized onions over the crust. Top with diced salmon.
8. In a bowl, whisk eggs and heavy cream. Pour over salmon and onions. Sprinkle with Gruyère cheese.
9. Bake for 35-40 minutes, until set and golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
10. Let quiche stand for 10 minutes before slicing. Tip: This allows the filling to set for cleaner slices.

Great for brunch or dinner, this quiche boasts a creamy interior with a crispy crust. Serve with a side of arugula salad for a fresh contrast.

Conclusion

Hooray for these 14 scrumptious salmon quiche recipes that promise to delight your taste buds and impress at any meal! Whether you’re a seasoned chef or a kitchen newbie, there’s a recipe here for you. We’d love to hear which one becomes your go-to—drop a comment below. Loved this roundup? Share the love on Pinterest and spread the joy of cooking!