Smoked Salmon Quiche Recipe
Smoked Salmon Quiche Recipe photo by Taste of Home
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Smoked Salmon Quiche Recipe

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My son fishes for salmon on the Kenai River in Alaska and smokes much of what he catches. My mother passed this recipe on to me to help me find new ways to cook with salmon. Regular salmon also works in this quiche, but the smoked flavor can't be beat! —Rose Marie Cherven, Anchorage, Alaska
TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
MAKES: 8 servings


  • 1 sheet refrigerated pie pastry
  • 1 cup (4 ounces) shredded reduced-fat Swiss cheese
  • 1 tablespoon all-purpose flour
  • 3 plum tomatoes, seeded and chopped
  • 2 tablespoons finely chopped onion
  • 2 teaspoons canola oil
  • 3 ounces smoked salmon fillet, flaked (about 1/2 cup)
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 teaspoon salt

Nutritional Facts

1 piece: 235 calories, 13g fat (5g saturated fat), 122mg cholesterol, 348mg sodium, 17g carbohydrate (4g sugars, 0 fiber), 12g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.


  1. On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  2. In a small bowl, combine cheese and flour. Transfer to pastry.
  3. In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture.
  4. In a small bowl, whisk the eggs, milk and salt. Pour into pastry. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.
    Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
    Yield: 8 servings.
Originally published as Smoked Salmon Quiche in Healthy Cooking October/November 2012, p33

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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SimpleFoods User ID: 7160373 215939
Reviewed Dec. 26, 2014

"This recipe caught my eye simply because I have "slimed" salmon in a fishery on the Kenai Peninsula! I will tweak the recipe quite a bit, though: I'll use a grated-potato-crust rather than a pastry crush; also, will use regular salmon with just a splash of liquid smoke in order to reduce cost of salmon! I'm eager to try this as I've often made a similar quiche but it had ground beef in it and using salmon appeals to me far more. Thanks for the recipe, but especially thanks for the memories of Alaska it brought back to me!"

tmsisk User ID: 7320055 196511
Reviewed Feb. 3, 2014

"Do you use cold smoked or hot smoked salmon? I used hot smoked from my trip to Ireland and it was really good. We topped it with a slightly warm sauce of horseradish, mayo and Greek yogurt, salt and pepper and it was great. Leftovers with a bit of sirracha was also tasty."

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