Salmon and Spinach Quiche. Flaky tinned smoked salmon, shallots, spinach, milk and eggs are combined for a smoky, custardy, and crave-able quiche. This savory tart is perfect for brunch or lunch anytime served alongside a leafy green salad, but we especially love it as part of a Mother’s Day brunch spread. And, one of the best parts of this quiche is that we use a store-bought crust, so it’s fuss-free.
WHAT IS A QUICHE?
A quiche is a savory tart consisting of a flaky pastry crust filled with a rich egg custard and various fillings. It is a classic French dish that is perfect for breakfast, brunch, lunch, or even dinner.
A quiche crust is typically made from flour, butter, and water – but in this version, we are using a store-bought crust (in this case, a gluten free crust because we made it for my mother-in-law who has celiac disease) to save time. The egg custard filling is made from eggs, milk or cream (we used milk), and seasonings (in this case, salt, pepper and garlic powder). The fillings for quiche can be anything from meat and cheese to vegetables and herbs; we’ve sauteed spinach and shallots and added flaked smoked salmon. Other popular quiche fillings include:
- Bacon and cheese (quiche Lorraine)
- Spinach and feta cheese
- Broccoli and cheddar cheese
- Ham and Swiss cheese
- Mushroom and Gruyere cheese
- Goat cheese and caramelized onions
Quiche can be served hot, warm, or cold, though I prefer it warm. It is often served with a side salad or fruit – we love that combination of a slice of quiche with a leafy green salad with zesty citrusy or mustardy vinaigrette.
WHY CHOOSE A STORE-BOUGHT CRUST?
Store-bought pie crusts offer convenience without sacrificing too much in the taste department. With pre-made crusts (including gluten free) readily available in most grocery stores, you can skip the step of making dough from scratch. This time-saving option allows you to focus on the flavorful filling, making the quiche preparation quick and straightforward. Of course, you can always make your own crust, if you have the time and patience to do so. I prefer to go store-bought.
WHAT INGREDIENTS DO YOU NEED FOR THIS SALMON AND SPINACH QUICHE?
Here’s what you’ll need for this seafood quiche:
- store-bought pie shell (9-inch) (we used this gluten free version)
- olive oil
- shallot
- baby spinach
- can smoked salmon (we loveeeee Fishwife)
- eggs
- whole milk
- cheddar cheese (we use Cabot)
- kosher salt
- black pepper
- garlic powder
- fresh parsley (optional for garnish)
HOW DO YOU MAKE THIS QUICHE?
- Partially bake (blind bake) your pie crust. Full directions for doing this are below in the recipe card.
- Saute shallot and baby spinach in olive oil.
- Add the spinach mixture to the warm crust and top with flaked smoked salmon.
- Whisk together the items for the custard – eggs, milk, cheese, salt, pepper and garlic powder.
- Pour the egg mixture over the salmon and spinach filling in the crust.
- Bake the quiche on a baking sheet until mostly set and golden brown on the crust.
- Serve with a leafy green salad and sliced fruit or a fruit salad.
RECIPE FAQS:
Do you have to use a store-bought crust?
- Nope! Use whatever type of crust you’d like – whether that be store-bought gluten free or regular or a homemade crust. Just know cooking time may vary depending on the crust chosen and your oven.
Can you use cream instead of milk in this quiche?
- You certainly can, and it’ll add an incredible richness to the quiche. You could also use 1/2 milk and 1/2 cream, as many quiche recipes use. I prefer a slightly lighter version, so milk works perfectly for that.
Do you have to use canned smoked salmon?
- No, you can use a regular tin of boneless and skinless salmon. Or, you could use a few ounces of refrigerated smoked salmon, cut into bite sized pieces.
WHAT SHOULD YOU SERVE WITH QUICHE?
Since quiche is already a pretty substantial dish, sides should complement it without overwhelming the meal. Here are some ideas depending on what you’re looking for:
Light and refreshing:
- Salads: A simple green salad with a light vinaigrette is a classic choice.
- Roasted vegetables: Roasted asparagus, broccoli, or Brussels sprouts add a pop of color and freshness.
Heartier options:
- Roasted potatoes: Crispy roasted potatoes or potato wedges are a great way to add some starch to the meal.
- Fruit salad: A light and refreshing fruit salad is a perfect way to end the meal on a sweet note.
Something special:
- Creamy asparagus with cheese sauce and herb breadcrumbs: This decadent side dish elevates a quiche brunch or lunch.
- Cheese platter: A cheese platter with crackers and fruit is a great option for a more appetizer-style meal.
Consider the time of day:
- Brunch: If you’re serving quiche for brunch, salads, fresh fruit or yogurt parfaits are great choices.
- Lunch or dinner: For lunch or dinner, a heartier side dish like roasted vegetables or roasted potatoes would be a good option.
Ultimately, the best side dish for quiche is the one that you and your guests will enjoy the most!
LOOKING FOR MORE BRUNCH IDEAS? TRY THESE!
Salmon and Spinach Quiche
Ingredients
- 1 9 inch pie crust gluten free
- 1 teaspoon olive oil
- 1 shallot thinly sliced
- 3 cups fresh baby spinach leaves chopped
- 3.5 ounce can smoked salmon flaked, skin removed (we use Fishwife)
- 4 eggs
- 3/4 cup whole milk
- 3/4 cup cheddar cheese grated (we love Cabot)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- Fresh parsley for garnish
Instructions
- Preheat your oven to 450 degrees F. Thaw your pie crust for 15-20 minutes. Using a fork, prick the crust a few times – this will help prevent it from puffing up. Cover the crust with a piece of foil (or parchment); press down. Add dried beans, uncooked rice, or pie weights to the pie shell. Place on a baking sheet and bake for 8-10 minutes. Carefully remove the foil with weights/beans/rice and bake an additional 6-8 minutes. You don’t want the crust to brown, you’re just looking for it to partially bake and set. The crust should feel dry, not wet. Par-baking time will vary depending on the crust you are using. Remove from oven. Reduce oven temp to 375 degrees F.
- While the crust is baking, add olive oil to a large skillet over medium-low heat. When oil is hot, add the shallot. Once softened, add the spinach and sauté just until wilted. Remove from heat.
- Add spinach to the warm, partially baked pie crust. Top with flaked salmon.
- In a mixing bowl, whisk together the eggs, milk, cheese, salt, pepper and garlic powder until well combined.
- Pour the egg mixture over the salmon and spinach filling in the pie crust.
- Carefully transfer the quiche to a baking sheet and then to the bottom rack of the preheated oven and bake for 35-40 minutes, or until the filling is mostly set with a slight jiggle in the center and the crust is golden brown. Remove the quiche from the oven and let it cool for 10-20 minutes before slicing and serving.
- Serve warm or at room temperature, garnished with fresh parsley, if desired. Or, chill overnight and remove from fridge 20-30 minutes prior to serving to bring up to room temperature. This quiche makes an easy and flavor packed brunch or dinner option.
Nutrition
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