Smoked Salmon and Spinach Quiche

5 from 7 votes

Smoked Salmon and Spinach Quiche

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!

Prep Time30

Cook Time45

Rest time30

Total Time1 45

Course: Breakfast, Side Dish

Cuisine: American, French

Servings:

Calories: 702kcal

Author: Callan Wenner

Equipment

9 inch pie dish
Whisk
Mixing bowls
Large frying pan
Pastry brush

Ingredients

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

Instructions

Pie Crust

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℃.

Quiche Filling

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.

Assembly

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.

Notes

Using the egg white wash helps to seal the pie crust and prevent it from getting too soggy. I do not recommend skipping this step.

The spinach needs to be squeezed out excessively to be sure the quiche does not get watery. It's best to wring it out in a clean dish towel. You'll be surprised how much water comes out.

If the exposed edges of the crust start to get too brown while baking, place a foil ring around them for protection.

Cover the quiche and store it in the fridge for 4-5 days. It can be eaten cold, reheated in the microwave, or in a 350℉/177 ℃ oven until hot (about 15 minutes).

Nutrition