Salmon spinach quiche
A classic with a twist, this salmon spinach quiche is easy to make in advance and serve any time of the day.
This Recipe includes:
 | Deep pie crust – use a deep pie or pizza crust for a quiche, as a thin crust may get too soggy with the egg mixture. |
 | Smoked salmon |
 | Fresh spinach – fresh baby spinach is best, but you can use regular spinach as well. |
 | Heavy cream – any type of heavy cream or crême fraiche. |
 | Eggs – to hold the quiche together. |
 | Cheese – use shredded cheese such as gruyère, cheddar, goat cheese, etc. |
 | Garlic powder or flakes to add flavor. |
 | Salt and pepper |
As a quick and adaptable recipe, salmon quiche is perfectly suited to busy cooks on the go. This classic French dish is chock-full of protein and is a delicious way to get your vegetables in.
In French, quiche simply means “tart” and there are countless variations of this recipe.
In general, quiche recipes are easy to make and can be served as a main course or as a light lunch dish. Quiche Lorraine, for example, is a bacon, mushroom and cheese variation, while the quiche au saumon features smoked salmon instead.
It also makes for a a fantastic breakfast recipe and a great way to get more protein into your daily diet. It’s light and easy on the stomach, making it perfect for busy mornings.
For those mornings when you want to serve something different for breakfast and something savory, the quiche can be made in advance and just heated up in the microwave quickly in the morning.
Cooking tips
- Fresh salmon will not cook inside the quiche, so use smoked salmon rather than fresh filets of fish.
- Do not use frozen spinach, as it will become too soggy.
- I’ve added heavy cream to add some airiness and flavor. If you wish, you can also substitute with low-fat yogurt for a lighter version.
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Salmon Spinach Quiche
Equipment
Ingredients
- 1 deep dish pie crust
- 300 g of spinach (10 oz)
- 250 g of smoked salmon (9 oz)
- 5 eggs
- 35 cl of crème fraiche or heavy cream (1.5 cups)
- 1.5 cups of shredded cheese eg. goat cheese, gruyère or cheddar
- 1/2 teaspoon of ground garlic
- pinch of salt and pepper
Instructions
- Preheat the oven at 180C (375F).
- Place the pie crust on a baking pan and pierce lightly all over with a fork (around 2 inches apart).
- Beat the eggs and heavy cream in a large bowl.
- Cut the smoked salmon into small thin cubes.
- Add the spinach, salmon, cheese, salt, and pepper into the bowl.
- Spread the mixture across the pie crust.
- Place in the oven for 40 minutes or until the top crust is browned.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
If you are serving it for lunch or dinner, you can serve salmon spinach quiche with a salad of mache, cherry tomatoes, cucumbers and balsamic vinaigrette.
A vegetable soup, such as leek soup, carrot soup, or tomato soup also goes well with the quiche. Add a baguette and some hollandaise sauce for an additional French touch.
If you are serving it for breakfast, a glass of orange juice, or tea or coffee is all you need to get your day off to a great start.
How to store it?
After the salmon spinach quiche is baked, wait for it to cool to room temperature before putting it in an airtight container in the fridge.
You can also freeze the quiche mixture and use an already frozen crust before filling, so that it won’t absorb as much moisture.
