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I love a good quiche, especially when it’s filled with salmon and shredded swiss cheese. This Salmon Quiche is perfect for brunch, lunch or dinner.
I recently learned that quiche actually originates from Germany. Most people, including me, thought quiche was invented by the French. It was adopted by France and is now considered a French dish. Live and learn, I guess.
The bottom crust of quiche was originally made from bread dough. I use a premade deep-dish pie crust. It’s easy and I’m all about easy.
The core ingredients for any quiche is pie crust, eggs, milk or cream, and your favorite fillings. The custard is what makes or breaks a quiche. If you have the correct amount of eggs and dairy, your quiche will turn out perfectly every single time.
Being a seafood lover, I love this twist on a traditional quiche. Salmon Quiche is so easy to make and oh, so tasty.
First, you need to blind bake the pie crust. Blind baking simply means to partially bake the crust before adding the filling. It keeps the crust from getting soggy and ensures the crust and custard are done at the same time.
There are different ways to blind bake. You can cover the pie shell with parchment paper and fill with dry beans or pie weights.
The key is to make sure the pastry doesn’t puff up. Thus, the weights or dry beans.
Another way to blind bake is to cover the pie shell with a double layer of heavy-duty foil. This is the method I use whenever I make Salmon Quiche.
Bake at 450º for 8 minutes. Remove foil and bake 5 minutes longer. Cool on a wire rack.
In a skillet, saute chopped onion in butter until tender.
Sprinkle Swiss cheese in the cooled crust.
Top with salmon.
I buy boneless, skinless canned salmon for this recipe. Pick through the salmon to make sure there are no bones. I have found small bones in canned salmon that is labeled boneless.
Add the sauteed onions.
In a bowl, whisk eggs, half-and-half, salt, and Old Bay seasoning. Carefully pour over the salmon mixture.
Bake at 350º for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.
- 1 deep-dish pie crust (9")
- 1 medium onion, chopped
- 1 Tablespoon butter
- 2 cups shredded Swiss cheese
- 1 & 1/2 cups canned salmon, drained and cartilage removed
- 3 eggs
- 1 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon Old Bay seafood seasoning
- Line unbaked pastry shell with a double layer of heavy-duty foil OR parchment paper filled with dry beans. Bake at 450º for 8 minutes. Remove foil and bake for 5 more minutes. Cool on a wire rack.
- In a skillet, sauté the chopped onion in butter until translucent.
- Sprinkle the shredded Swiss cheese in the crust. Top with the salmon and chopped onion.
- In a bowl, whisk together the eggs, half-and-half, salt and Old Bay seasoning. Pour over the salmon mixture.
- Bake at 350º for 45 minutes or until a knife inserted near the center of the quiche comes out clean.
- Let cool for 10 minutes before serving.
Amount Per Serving Calories 336Total Fat 23gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 10gCholesterol 121mgSodium 400mgCarbohydrates 17gFiber 1gSugar 2gProtein 16g
Side Ideas for Quiche
Salmon Quiche can be a meal in itself (in my opinion). However, it looks mighty lonely when you serve it as is. My chilled Strawberry Soup would be a great starter, followed by the Quiche and a tossed salad made with peppery lettuce like baby arugula. Fruit is the perfect dessert.
Here are some other delicious side options to serve with Salmon Quiche.
- Roasted Asparagus
- Spinach Salad
- French Style Green Beans
- Lime Cilantro Coleslaw
- Coconut Carrot Salad