This creamy Smoked Salmon and Spinach Quiche is the ultimate breakfast or brunch for a salmon lover and is a perfect make ahead option to feed a crowd. Best served in a pie crust, you can also easily make this quiche crustless. Top with extra salmon, crème fraîche and fresh dill!
This smoked salmon and spinach quiche is packed with cold smoked salmon, aromatics and sharp cheddar cheese to produce an ultra creamy filling. It's the perfect pairing to go with a flaky homemade all-butter pie crust that produces extra flavor and texture.
As you bite in, you're hit with the smoky salmon flavor and a light flavor from the onions and garlic. The crème fraîche and extra dill on top cuts through some of the richness of the quiche and lends to a great balance of flavors and textures.
It's the perfect make ahead breakfast and will surely please a brunch crowd!
If you're looking for more quiche options, try my Ham and Swiss Quiche! Another very delicious option.
- Pie crust. This recipe is tested and made with my all-butter pie crust, which provides the best flavor and texture for the quiche. You can use store bought pie crust in a pinch, though bake time and results may vary.
- Dairy. Eggs, heavy cream, and whole milk.
- Mix ins. Onions, garlic, spinach, cold smoked salmon, sharp cheddar cheese, and fresh dill. I like to use Dubliner cheese for this recipe - super sharp and low moisture!
How to make the Smoked Salmon and Spinach Quiche
If making homemade all-butter pie crust, start by making the dough and allowing it to hydrate in the fridge for 1-2 hours. Then, roll out the dough and set the pie dish, trimming and crimping.
Watch my set my pie dough in this quick video for reference!
STEP 1: Preheat the oven to 375℉/190℃ and transfer the pie crust to the freezer for 15 minutes. Remove from the oven and dock all over the bottom with the tines of a fork. Add in a piece of parchment paper, then fill the crust completely with pie weights (or dried rice/beans).
Par bake the pie crust (10 minutes for a pre-made crust, 15 minutes for the homemade crust), then remove the weights and parchment.
STEP 2: Separate one egg and whisk the whites with a teaspoon of water, then brush it all over the bottom and insides of the crust. Bake an additional 5 minutes for a pre-made crust, and 10 minutes for a homemade crust.
Remove from the oven to a wire rack to cool and reduce the oven temperature to 350℉/177℃.
Filling and Baking
STEP 3: Prepare the ingredients while the crust bakes. Shred the cheese, wilt and squeeze out the spinach, and chop the onions, garlic and dill and give a quick sauté. Add the ingredients to the par-baked pie shell in disperse them evenly.
STEP 4: Whisk together the eggs, heavy cream, milk and salt then carefully pour over the quiche ingredients into the pie shell.
STEP 5: Transfer the quiche to the oven and bake for 35 minutes in the center rack of the oven. Transfer the pie to the lower third of the oven for the final 10-15 minutes of baking.
STEP 6: It will look slightly puffy around the edges and be golden brown and toasty. It's ok if the very center is still jiggly, this is preferred!
Transfer the quiche to a wire rack to cool for at least 30 minutes before slicing and serving so it has time to set up.
Top each slice with extra smoked salmon, crème fraîche (or a bit of sour cream) and fresh dill!
While spinach is a great pairing for this recipe, here are some other ways you can switch it up. A lot of people ask what kind of cheese is best for quiche, but it's really up to personal preference!
- Cheeses: gruyere, feta, or a low moisture mozzarella can also be used. Feel free to also make this smoked salmon and spinach quiche without cheese completely.
- Vegetables: broccoli, asparagus, or mushroom can be used in place of spinach. For all, chop into bite sized pieces and par-cook to remove some of the moisture.
Making Crustless Quiche
To make the quiche without pastry crust, follow the same filling instructions, but add one additional egg to the mixture. Be sure to spray or grease the pie dish, then add the fillings and custard.
Bake until the custard is no longer sloshy in the middle, but jiggly is ok. It will set up as it cools.
If you'd like to make these into smaller portions, you can also bake them into mini crustless quiches in a muffin tin. Start checking for doneness at the 20 minute mark.
What to Serve with Quiche
Quiche is great served with a green salad with a lemony vinaigrette, which helps to cut the richness of the quiche.
Serving baked goods alongside a quiche is also a great way - you could try some of my muffin recipes!
Storing and Freezing
Store the quiche covered in the fridge for up to 5 days. Eat cold, or reheat the quiche in a 350℉ oven until warm or slightly hot, about 15 minutes.
Individual slices can be microwaved, if desired.
To freeze the quiche, wrap the entire quiche or individual slices in plastic wrap, then foil and place in a large zip top bag. Freeze for one month and thaw in the fridge then reheat.
This recipe uses just over a ½ cup dairy per egg, which results in a perfect custard texture.
This is likely because not enough water was removed from the spinach. After sautéing, squeeze out the spinach as best as possible until barely any more liquid comes out.
You can do with with your hands, or add the spinach to a kitchen towel and squeeze it out that way.
A few ways: par-bake the crust, add an egg white wash to protect the crust before adding the filling, and move the quiche to the bottom third of the oven for the final 10-15 minutes of baking.
The last step is key to a fully baked crust!
I prefer the texture of fresh spinach in this quiche, but you can definitely use frozen. Be sure to let it thaw completely and squeeze it out the same at the instructions note.
More Breakfast Recipes
- Baileys French Toast with Baileys Whipped Cream
- Bialy Bagels with Everything Seasoning
- Chocolate Espresso Babka
- Apple Streusel Muffins
- Fruit & Cream Cheese Puff Pastry Danish
Smoked Salmon and Spinach Quiche
- 9 inch pie dish
- Mixing bowls
- Large frying pan
- Pastry brush
- 1 disc pie crust homemade All-Butter Pie Crust or pre-made
- 1 egg white for pie crust egg wash
- 2 cloves garlic minced
- ½ yellow onion diced
- 8 oz baby spinach sautéed and squeezed of all liquid
- 3 tablespoons chopped fresh dill
- 6 oz dubliner or sharp cheddar cheese shredded
- 200g smoked salmon
- 4 large eggs
- 1 cup heavy whipping cream 240ml
- ½ cup whole milk 120ml
- 1 teaspoon kosher salt
- Creme fraiche for topping
- Fresh dill for garnish
- If using my All-Butter Pie Crust, begin by making the dough and hydrating it in the fridge for 1-2 hours.
- Roll out one disc of pie dough to ⅛" thick, or unroll one pre-made pie crust.
- Add the crust to the pie plate and press into the bottoms and corners, then crimp the edges. Freeze the crust for 15 minutes, then dock all over with the tines of a fork.
- Preheat the oven to 375℉/190℃. Add a piece of parchment paper to the crust and fill completely with pie weights (or dried rice/beans).
- Par-bake the crust for 15 minutes (10 minutes for pre-made), then carefully remove the weights and parchment. Whisk an egg white with a splash of water, then brush all over the bottom and sides of the crust.
- Continue baking (no weights!) for another 10 minutes (5 minutes for pre-made), then remove to a wire rack to cool. Reduce the oven temperature to 350℉/177℃.
- Sauté down the spinach until wilted, then transfer to a strainer and allow to cool. Once cool, completely squeeze out the spinach to remove as much water as possible. Using your hands or a dish towel is best. Roughtly chop the spinach then separate it with your fingers.
- In the same pan, sauté the garlic and onion in olive oil over medium low heat until soft and translucent.
- Shred the cheddar cheese and slice the salmon into manageable bite sized pieces.
- Whisk together the eggs, heavy cream, milk and salt.
- Layer the ingredients (spinach, garlic, onions, salmon, dill, cheese) in the pie crust, setting aside a handful of cheese for the very top.
- Carefully pour the egg filling into the pie dish until it meets the very top without going into the crust edges. Top with extra cheese.
- Bake for 35 minutes in the center rack, then transfer to the bottom third of the oven for the final 10 minutes to ensure the bottom is fully baked.
- The quiche is done when it's slightly puffy with a jiggle in the very center (but not sloshy).
- Cool the quiche on a wire rack for 20-30 minutes, then slice and serve. Add a dollop of creme fraiche, fresh dill, and extra smoked salmon for garnish.