Use leftover salmon to create an entire meal with this Salmon Quiche Recipe! It’s perfect for dinner or lunch and it is a fab addition to family brunch!
Use leftover salmon to create an entire meal with this Salmon Quiche Recipe! You can also make this a pantry meal and use canned sockeye salmon instead. It’s a filling meal when eaten with a side salad, and artisan bread and butter.
Seafood Quiche Variations
Quiche is the perfect type of dish for experimentation with all types of ingredients. To continue a seafood themed quiche, consider these variations:
- Instead of fresh or canned salmon, use smoked salmon.
- Use crab meat, shrimp or lobster in place of the salmon.
Salmon Quiche
Pastry Shell:
2 parts regular flour to 1 part butter. (I usually use 2 cups of flour and 1 cup of butter for an 8 inch pie dish and 2 or 3 tablespoons of water)
Mix together till a dough forms. Add water if needed only – approx 1 1/2 tbsp. Salt is optional. Don’t handle too much but once the butter it combined, place in your pie pan and press the bottom and around the edges. Put in fridge for about an hour.
Filling:
125 g (4oz) white onions or shallots, finely chopped
15 g (1/2 oz) butter
2 eggs
salt & pepper
1/2 cup of shredded salmon (I used some leftovers)
3/4 cup (thickened) cream
60 g (2 oz) cheese
1/4 cup of finely chopped spinach
Directions:
Preheat oven to 425.
Cook onions slowly in butter for 5 -6 minutes. Allow to cool. Beat eggs, salt and pepper, add cream and then the spinach.
Add the cheese to the bottom of the pie pan, then add the salmon. Arrange it so it’s spread evenly. Then pour the egg mixture on top.
Bake at 425 F for 10 mins and then 375 F for 20 mins. Allow to cool at least a little to firm. Can be served hot or cold.
Salmon Quiche
Ingredients
Pastry Shell
- 2 parts regular flour to 1 part butter., I usually use 2 cups of flour and 1 cup of butter for an 8 inch pie dish and 2 or 3 tablespoons of water
Filling
- 125 g white onions or shallots, 4oz, finely chopped
- 15 g butter, 1/2 oz
- 2 eggs
- salt & pepper
- 1/2 cup of shredded salmon, I used some leftovers
- 3/4 cup cream, thickened
- 60 g cheese, 2 oz
- 1/4 cup of finely chopped spinach
Instructions
Pastry Shell
- Mix together till a dough forms. Add water if needed only - approx 1 1/2 tbsp. Salt is optional. Don't handle too much but once the butter it combined, place in your pie pan and press the bottom and around the edges. Put in fridge for about an hour.
Filling
- 125 g (4oz) white onions or shallots, finely chopped
- 15 g (1/2 oz) butter
- 2 eggs
- salt & pepper
- 1/2 cup of shredded salmon (I used some leftovers)
- 3/4 cup heavy cream
- 60 g (2 oz) cheese
- 1/4 cup of finely chopped spinach
- Preheat oven to 425.
- Cook onions slowly in butter for 5 -6 minutes. Allow to cool. Beat eggs, salt and pepper, add cream and then the spinach.
- Add the cheese to the bottom of the pie pan, then add the salmon. Arrange it so it's spread evenly. Then pour the egg mixture on top.
- Bake at 425 F for 10 mins and then 375 F for 20 mins. Allow to cool at least a little to firm. Can be served hot or cold.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Barry Ellis
Friday 24th of June 2022
Found the pastry was a little under-cooked from the recipe- next time will take the advice to cook the pastry for 10 minutes before adding the filling.
Judith Lawler
Tuesday 13th of July 2021
I made this yesterday, and it's wonderful. The pastry is so light, and the salmon cooked perfectly. This is officially my go-to recipe.
Kathy Sward
Wednesday 24th of March 2021
Can I use non-fat yogurt instead of cream?
Elizabeth Lampman
Friday 26th of March 2021
Yes, non-fat yogurt is a good substiute for the cream.
Sarine
Thursday 4th of March 2021
Hello can we use smoked salmon ?
Thank you
Elizabeth Lampman
Friday 5th of March 2021
Yes, you can!
MaryAnne
Tuesday 2nd of February 2021
Do you pre bake the pastry base before adding the filling?
Elizabeth
Wednesday 3rd of February 2021
No.