Save on Pinterest

Smoked Salmon Quiche

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


  • 1 sheet refrigerated pie crust
  • 1 cup 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 2% milk
  • 1/4 teaspoon salt


  • On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges.
  • In a small bowl, combine cheese and flour. Transfer to crust.
  • In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture.
  • In a small bowl, whisk the eggs, milk and salt. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in 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°.
Nutrition 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.

Recommended Video


Click stars to rate
Average Rating:
  • sgronholz
    Nov 7, 2018

    This quiche is absolutely amazing! (If I could give it more than 5 stars, I would!) I substituted drained, canned tomatoes for the fresh plum tomatoes and Colby-Jack cheese for the Swiss. My husband and I thought it was great and I can't wait to make it again!

  • SimpleFoods
    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
    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.