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    Cooking Gorgeous » All Recipes » Breakfast and Brunch

    Salmon and Spinach Quiche

    Published: Jun 9, 2022 · Modified: Jul 28, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Salmon and Spinach Quiche is a light, creamy and indulgent treat that is perfect for brunch, lunch, or a light dinner. This flavorsome quiche features a buttery homemade pastry crust, and a creamy egg base scattered with fresh spinach and salmon filling. It is very straightforward to make at home, and impressive enough to wow your guests!

    salmon and spinach quiche served with salad
    Jump to:
    • Difference Between Quiche and Frittata
    • Why This Recipe Works?
    • Ingredients and Substitutes
    • How to Make Salmon and Spinach Quiche?
    • Top Tip From the Chef
    • Recipe FAQs
    • Related Recipes
    • Salmon and Spinach Quiche

    This savory and flavorsome salmon quiche is perfect for entertaining. You can make it ahead and reheat it just before the service. Also, it is great for lunch boxes or picnics, it still tastes great when eaten cold or at room temperature!

    a slice of salmon and spinach quiche

    Difference Between Quiche and Frittata

    Quiche is a French tart made with a pastry crust filled with savory egg custard and pieces of cheese, meat, seafood, or vegetables. You can use a store-bought crust or you can make your own. It can be served hot, warm, or cold.

     A frittata is like a crustless quiche or an unfolded omelet enriched with additional ingredients such as meats, cheeses, or/and vegetables. It is much quicker than making quiche as it doesn't require any time for making a crust.

    Why This Recipe Works?

    • Same as my Salmon & Spinach Pasta, it is made with healthy fresh salmon and superfood spinach.
    • The leftovers would keep refrigerated for up to three days in an airtight container. They are great for lunch boxes or picnics.
    • You can prepare this scrumptious quiche a few days ahead and reheat it when you are ready to serve.
    • Salmon and Spinach Quiche is a perfect dish to serve for lunch, supper, picnics, or gatherings.
    • Salmon has a relatively high-fat content so you don’t need to worry about overcooking it. 
    • If you are short on time, you can use a store-bought crust to make Salmon and Spinach Quiche. Just make sure to buy a deep-dish crust as a regular pie shell is not deep enough to hold all the fillings.

    Ingredients and Substitutes

    Labelled picture of ingredients for salmon and spinach quiche
    • Salmon - I prefer using fresh salmon but you can use frozen if that's what you have. If using frozen salmon, make sure to thaw it before using it. Also, don't freeze the leftovers if using frozen salmon, and consume the leftovers in 24 hours.
    • Spinach - I use fresh baby spinach leaves as they are sweeter in taste. You can also use chopped spinach leaves instead. Wash the spinach leaves thoroughly and dry them before cooking.
    • Double cream - It is very similar to heavy cream. You can substitute it with the same amount of full-fat milk and add an extra egg to the mixture.
    • Egg - Use a large free-range egg. If using milk instead of cream, add an extra egg to the mixture.
    • Cheese - I use Gruyère or/and cheddar but you can use any of your favorite cheeses such as feta, Emmental, or Comte.
    • Unsalted butter - Unsalted butter has a fresher, purer flavor and easier to control the amount of salt going into the pastry. Make sure the butter is very cold and cut it into small cubes.
    • All-purpose or plain flour - Plain flour has less protein which is perfect for making a shortcrust pastry that is crumbly.
    • Water - The amount of water you need depends on the humidity of the room so add it carefully, just enough to get the right consistency. You might not need all the water given in the recipe.
    • Spices - Nutmeg, paprika, and freshly ground pepper are all you need but you can add other spices you like using with fish, and also adjust the amount to your taste.

    How to Make Salmon and Spinach Quiche?

    It is easy and straightforward to make this flavorsome and healthy quiche. However, to achieve the best results, you need to follow a few simple steps:

    Prepare The Shortcrust Pastry

    Sift the flour into a large bowl and add the salt and diced butter. 

    The flour and cubed butter are in a bowl

    Rub the butter in flour with your fingertips until the mixture is like fine breadcrumbs. 

    butter and flour formed a breadcrumb looking mixture

    Add the water gradually just enough to make a firm dough. Knead the dough briefly on a floured surface and turn it into a ball. Wrap in a cling film and rest in the fridge for at least 1 hour before rolling it out.

    the crust is wrapped in a cling film

    Prepare The Filling

    While the pastry is cooling down, start preparing your quiche filling. Cut the salmon fillet into chunky dice size of 3 cm (1") and set them aside.

    Place a wok or a large pan on medium heat and add olive oil. When the pan is hot, add the onions and sauté for a few minutes, until soft and translucent.

    Chopped onions are in a pan for sautéing

    Add the garlic and sauté for 30 seconds before adding the spinach leaves. Cook until the spinach has wilted and then transfer it into a sieve to get rid of excess liquid.

    sautéing the spinach in wok with the onions

    Set it aside and proceed to blind bake the pastry.

    Spinach and onions are on a sieve

    Bake The Crust

    Take the pastry out of the fridge and leave it at room temperature for 10 minutes before rolling it out. 

    Whisk the egg and then add the cream (or milk), salt, pepper, nutmeg, and the grated cheese. Mix well and keep it aside.

    egg, cheese and double cream in a bowl with a whisk

    On a lightly floured surface, roll out the pastry slightly larger than the pie dish, large enough to cover the bottom and sides of the tin. 

    quiche dough is rolled out into a circle

    Carefully place the dough into a 20 cm (8") fluted tart pan. Tuck it in with your fingers, making sure it is completely smooth.

    Prick the dough all over with a fork, cover and place it in the freezer for at least 15 minutes (or in the fridge for 30 minutes). This helps to reduce pastry shrinkage when cooking.

    the rolled out dough circle in a flutter pan

    Preheat the oven to 180 °C (360 °F).

    Line the tart tin with parchment paper or tin foil, covering the edges to avoid them from burning. 

    When the oven is heated to 180 °C (360 °F), fill the pastry with dried chickpeas or pie weights to prevent the dough from rising and bake for about 15 minutes.

    Pie weights on a baking paper to stop the dough rising while cooking

    Remove the chickpeas or pie weights and cook for another 8-10 minutes until golden brown.

    the crust is cooked and ready to be filled

    Remove the crust from the oven and let it cool down for 10 minutes before filling it up with spinach and salmon.

    You can do this stage up to 3 days ahead of time. Cover the cooled crust tightly and refrigerate until ready to fill.

    Build The Quiche and Bake

    Reduce the oven temperature to 175 °C (350 °F). Spread the salmon pieces on the bottom of your pie crust and sprinkle on some seasoning.

    Add the cooked spinach and spread it evenly.

    Salmon pieces and cooked spinach are in the crust

    Pour in the egg mixture carefully over the top and place the quiche tin on a foil-lined baking sheet and transfer it to the oven.

    The egg custard is filled the crust

    Bake it for 30 minutes or until just set in the center. The quiche will begin to puff up while cooking but it will slightly deflate once it is out of the oven.

    The quiche is baked until golden brown

    Remove the quiche from the oven and let it cool down on a wire rack for 15 minutes before serving.

    a slice of freshly baked quiche

    Top Tip From the Chef

    You can customize this quiche with different fillings, or whatever you have in the fridge. Why not try this quiche with some cooked/leftover chicken pieces and sautéed mushrooms or asparagus and smoked salmon?

    Recipe FAQs

    Do I have to blind-bake the crust?

    Yes, I strongly advise blind baking the crust. This step makes sure that you get a crisp pastry base instead of a "soggy bottom".

    What to serve with Salmon Quiche with Spinach?

    I usually serve this delicious quiche with a bowl of leafy salad such as Rocket Salad With Parmesan, Lebanese Fattoush Salad, or Greek Cucumber Salad. Soup also is a great accompaniment to quiche. Try it with a bowl of Wild Garlic Soup, Red Pepper and Tomato Soup, or Vegan Pumpkin Soup.

    How to store the leftovers?

    The leftovers would keep for up to three days when refrigerated in an airtight container. You can also freeze the leftovers for up to three months if you used fresh salmon for the filling. Don't freeze the leftover salmon quiche if you used frozen salmon!

    Related Recipes

    For more delicious breakfast/brunch recipes why not try:

    • Çiğ Börek - Chebureki
    • Cilbir - Turkish Poached Eggs
    • Menemen Recipe - Turkish Scrambled Eggs
    • Simit (Turkish Sesame Bagel)

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this scrumptious Salmon Quiche as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

    salmon quiche with spinach

    Salmon and Spinach Quiche

    Ayla Clulee
    Salmon and Spinach Quiche is a light, creamy and indulgent treat that is perfect for brunch, lunch or a light dinner.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr 10 mins
    Cook Time 30 mins
    Total Time 1 hr 40 mins
    Course Breakfast, Main Course
    Cuisine French, German
    Servings 4 people
    Calories 798 kcal

    Equipment

    • 1 kitchen scale
    • 1 Rolling Pin
    • 1 measuring spoons
    • 1 pie weights

    Ingredients
     
     

    For the Shortcrust Pastry

    • 200 g plain white flour / all-purpose flour
    • 5 g salt
    • 100 g unsalted butter (very cold, cut in small cubes)
    • 60 ml cold water

    For the Egg Filling

    • 1 large egg
    • 230 ml double cream or heavy cream
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon nutmeg
    • 50 g Gruyère or cheddar cheese (grated)

    For the Salmon and Spinach Filing

    • 1 tablespoon olive oil
    • 1 onion (finely chopped)
    • 1 clove garlic (minced)
    • 400 g baby spinach (washed and dried)
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon paprika
    • 300 g salmon fillet (cut in 3 cm / 1" cubes)
    • 2 tablespoon fresh dill (chopped)

    Instructions
     

    Prepare the Shortcrust Pastry

    • Sift the flour into a large bowl and add the salt and diced butter.
    • Rub the butter in flour with your fingertips until the mixture is like fine breadcrumbs. 
    • Add the water gradually just enough to make a firm dough. Knead the dough briefly on a floured surface and turn it into a ball.
    • Wrap in a cling film and rest in the fridge for at least 1 hour before rolling it out.

    Prepare the Filling

    • While the pastry is cooling down, start preparing your quiche filling.
    • Cut the salmon fillet into chunky dice size of 3 cm (1") and set them aside.
    • Place a wok or a large pan on medium heat and add olive oil.
    • When the pan is hot, add the onions and sauté for a few minutes, until soft and translucent.
    • Add the garlic and sauté for 30 seconds before adding the spinach leaves.
    • Cook until the spinach has wilted and then transfer it into a sieve to get rid of excess liquid. Set it aside and proceed to blind baking the pastry.

    Bake the Crust

    • Take the pastry out of the fridge and leave it at room temperature for 10 minutes before rolling it out.
    • Whisk the egg and then add the cream (or milk), salt, pepper, nutmeg and the grated cheese. Mix well and keep it aside.
    • On a lightly floured surface, roll out the pastry slightly larger than the pie dish, large enough to cover the bottom and sides of the tin. 
    • Carefully place the dough into a 20 cm (8") fluted tart pan. Tuck it in with your fingers, making sure it is completely smooth.
    • Prick the dough all over with a fork, cover and place it in the freezer for at least 15 minutes (or fridge for 30 minutes). This helps to reduce pastry shrinkage when cooking.
    • Preheat the oven to 180 °C (360 °F).
    • Line the tart tin with parchment paper or tin foil, covering the edges to avoid them from burning.
    • When the oven is heated to 180 °C (360 °F), fill the pastry with dried chickpeas or pie weights to prevent the dough from rising and bake for about 15 minutes.
    • Remove the chickpeas or pie weights and cook for another 8-10 minutes until golden brown.pie weightspie weights
    • Remove crust from the oven and let it cool down for 10 minutes before filling it up with spinach and salmon. You can do this stage up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
    • Reduce the oven temperature to 175 °C (350 °F).

    Build The Quiche and Bake

    • Spread the salmon pieces on the bottom of your pie crust and sprinkle on some seasoning.
    • Add the cooked spinach and pour in the egg mixture carefully over the top.
    • Place the quiche tin on a foil-lined baking sheet and transfer it to the oven. Bake it for 30 minutes or until just set in the centre. The quiche will begin to puff up while cooking but it will slightly deflate once it is out of the oven.
    • Remove the quiche from the oven and let it cool down on a wire rack for 15 minutes before serving.

    Notes

    • The leftovers would keep refrigerated for up to three days in an airtight container. They are great for lunch boxes or picnics.
    • You can bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
    • You can customize this quiche with different fillings, whatever you have in the fridge. Why not try this quiche with some cooked/leftover chicken pieces and sautéed mushrooms.
    • Salmon has a relatively high-fat content so you don’t need to worry about overcooking it.
    • If you are short on time, you can use a store-bought crust. Just make sure to buy a deep-dish crust as a regular pie shell is not deep enough to hold all the fillings.
    •  

    Nutrition

    Calories: 798kcalCarbohydrates: 45gProtein: 31gFat: 56gSaturated Fat: 30gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 215mgSodium: 1158mgPotassium: 1111mgFiber: 4gSugar: 4gVitamin A: 11088IUVitamin C: 31mgCalcium: 302mgIron: 4mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Comments

    1. Rona

      September 02, 2022 at 3:22 pm

      5 stars
      Such a great, simple and tasty recipe, and quick to make. Will definitely be making in the future.

      Reply

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    Hi! Thank you for visiting Cooking Gorgeous. My name is Ayla, and I’m a professional chef based in the UK. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

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