Salmon Quiche Recipe photo by Taste of Home
Total Time
Prep: 15 min. Bake: 1 hour
Enjoy this simple, sophisticated salmon quiche for breakfast, brunch, lunch or dinner!

Updated: Jan. 19, 2024

Make any day feel like a special occasion when you whip up this beautiful salmon quiche. The filling is luxuriously creamy and packed with big flavors from nutty Swiss cheese and buttery salmon.

A premade pie crust makes this recipe particularly easy to prepare, a welcome perk when guests are dropping in or when cooking time is tight. And since this quiche utilizes canned salmon, the entire recipe takes little time to prep. Simply cook the chopped onion, whisk together the eggs and cream, and add a few other ingredients. Salmon quiche is easy to bake—and devour!

Quiche is one of the most versatile dishes. You can make it ahead of time, then refrigerate or freeze it for later. You can swap out filling ingredients according to your personal tastes, and you can add extras like herbs, other vegetables, meats and cheeses. Like all our quiche recipes, salmon quiche is great for breakfast, brunch, lunch or dinner.

Ingredients for Salmon Quiche

  • Refrigerated pie crust: Most refrigerated pie crusts require some amount of prebaking, so check your package directions before starting this recipe. Here’s the best premade pie crust according to our Test Kitchen pros.
  • Swiss cheese: This iconic cheese has a distinctly nutty flavor. You can use Gruyere in its place.
  • Canned salmon: Canned salmon is an excellent source of protein and omega-3 fatty acids. And unlike fresh fish, it has a long shelf life, so you can stock up on it without worry of spoilage. Use any leftover salmon with any of these delicious canned salmon recipes.
  • Eggs: These nutrient-dense powerhouses are packed with protein, vitamins, minerals and amino acids. Whether you’re using them in omelets to hollandaise sauce or other egg recipes, here’s the best test to tell if an egg is bad.

Directions

Step 1: Prepare the pie crust

Preheat the oven to 450°F. Carefully unroll the pie crust into a 9-inch pie plate, and press the dough firmly along the sides and bottom. Line the unpricked crust with a double thickness of heavy-duty aluminum foil. Bake for eight minutes. Remove the foil, and bake five minutes longer. Remove the pie plate from the oven, and let it cool on a wire rack. Reduce oven temperature to 350°.

Editor’s Tip: We have more tips on how to blind bake a pie crust (and why it’s necessary).

Step 2: Fill the pie crust

In a small skillet, saute the onion in butter until tender and translucent. Sprinkle the cheese on the crust, then layer with the salmon and cooked onion.

Editor’s Tip: The bones in canned salmon are softened during processing so they’re edible. But if the texture bothers you, pick them out before adding to your salmon quiche.

Step 3: Top with egg mixture, and bake

Two plates with a quiche and salad on themTMB Studio

In a small bowl, whisk eggs, cream and salt together. Carefully and evenly pour into the pie crust over the salmon mixture. Bake the salmon quiche for 45 to 50 minutes or until a knife inserted in the center comes out clean. Let stand five minutes. If desired, garnish your salmon quiche with chopped parsley.

Recipe Variations

  • Experiment with different cheeses: Instead of Swiss, try sprinkling in creamy goat, tangy feta or cheddar cheese.
  • Adjust the herbs: This recipe includes an optional parsley garnish, but other leafy fresh herbs, including dill or tarragon, will taste great on salmon quiche.
  • Add veggies: Add blanched asparagus spears, sauteed and drained baby spinach, or steamed broccoli to your salmon quiche creation.
  • Try different seafood: Instead of salmon, you can use cooked shrimp or other shellfish, similar to this elegant crab quiche.

Can you make salmon quiche ahead of time?

Like most quiches, you can easily make salmon quiche ahead of time. You can blind bake the crust a day or two in advance, and fill with the egg custard just before baking. Or make the entire quiche, and store in the refrigerator, tightly wrapped, for up to three or four days.

Can you freeze salmon quiche?

Yes, this salmon quiche freezes beautifully. Freezing a baked quiche is easier than freezing one that is not. After baking, let the quiche cool completely. Once cooled, wrap it in a double layer of plastic wrap, then again in heavy-duty aluminum foil. Label with the date, and store in the freezer for three months. When ready to eat, allow it to sit at room temperature for 30 minutes, then bake as instructed for 60 to 70 minutes.

Salmon Quiche Tips

A slice of salmon pie on a plate with a salad.TMB Studio

How do you keep quiche from getting soggy?

Blind baking the crust will keep any quiche from getting soggy. Also, make sure to bake the quiche on the middle rack in the oven for even cooking.

Can you make salmon quiche with fresh salmon?

You can absolutely make salmon quiche with fresh salmon. If using fresh salmon, bake it and flake it before adding it to your quiche. Smoked salmon is another delicious option.

What do you serve with salmon quiche?

For the ultimate presentation, top salmon quiche with creme fraiche and a dollop of caviar. Fresh fruit, air-fryer roasted potatoes and a fresh garden salad or honey-lemon asparagus are all fitting side dishes that can be made while your quiche is baking in the oven.

Watch how to Make Salmon Quiche

Salmon Quiche

Prep Time 15 min
Yield 8 servings

Ingredients

  • 1 sheet refrigerated pie crust
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 2 cups shredded Swiss cheese
  • 1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed
  • 5 large eggs
  • 2 cups half-and-half cream
  • 1/4 teaspoon salt
  • Minced fresh parsley, optional

Directions

  1. Unroll the crust into a 9-in. pie plate. Line unpricked pie crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion.
  3. In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.

Nutrition Facts

1 piece: 456 calories, 30g fat (15g saturated fat), 221mg cholesterol, 524mg sodium, 17g carbohydrate (4g sugars, 0 fiber), 27g protein.

Cooking is something that I’ve always liked doing. I pore over cookbooks the way other people read novels. This recipe came to me from my mother—it’s the kind of recipe you request after just one bite. And unlike some quiches, it’s very hearty! —Deanna Baldwin, Bermuda Dunes, California
Recipe Creator