Best 10 Smoked Salmon Quiche Recipes

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Indulge in a culinary delight with our tantalizing Smoked Salmon Quiche. This dish is a symphony of flavors, textures, and aromas that will elevate any brunch, lunch, or dinner occasion. Picture a flaky, golden-brown crust encasing a luscious filling of creamy eggs, tender smoked salmon, and a medley of fresh herbs and vegetables. Each bite offers a harmonious blend of smoky, briny, and savory notes, complemented by the delicate textures of the salmon and velvety custard. Whether you're a seasoned quiche enthusiast or a novice cook looking to impress, this recipe promises a delightful culinary experience. Discover the secrets to crafting the perfect Smoked Salmon Quiche, along with variations and serving suggestions to make it your own.

Let's cook with our recipes!

SMOKED SALMON QUICHE



Smoked Salmon Quiche image

Quiche quickly became my specialty. If you like smoked salmon, this dish will both surprise you and impress your guests. Best served with Caesar salad.

Provided by Jaded

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (9 inch) pie crust pastry
8 ounces smoked salmon, or more to taste, broken into small pieces
5 ounces cream cheese
1 teaspoon dill
8 eggs, or more to taste
¾ cup milk
salt and ground black pepper to taste
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.
  • Bake in the preheated oven until lightly golden, 10 to 12 minutes.
  • Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.
  • Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.
  • Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 13 g, Cholesterol 231.8 mg, Fat 24.8 g, Fiber 0.8 g, Protein 21.7 g, SaturatedFat 10.7 g, Sodium 663.7 mg, Sugar 1.8 g

SMOKED SALMON QUICHE



Smoked Salmon Quiche image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 235 calories, Fat 13g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 348mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges

SMOKED SALMON AND ASPARAGUS QUICHE



Smoked Salmon and Asparagus Quiche image

Make and share this Smoked Salmon and Asparagus Quiche recipe from Food.com.

Provided by josamky1063

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon onion salt
1/2 cup vegetable oil
2 tablespoons milk
1 (3 1/2-4 1/2 ounce) package smoked salmon, flaked
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 cup shredded havarti cheese (4 ounces) or 1 cup monterey jack cheese (4 ounces)
3 eggs
1 cup whipping cream (heavy)
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
  • Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
  • Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
  • Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

SMOKED SALMON AND ASPARAGUS QUICHE



Smoked Salmon and Asparagus Quiche image

An easy pat-in-the-pan crust makes quiche making a snap!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 13

1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon onion salt
1/2 cup vegetable oil
2 tablespoons milk
1 package (3 1/2 to 4 1/2 ounces) smoked salmon, flaked
1 package (10 ounces) frozen asparagus cuts, thawed and drained
1 cup shredded Havarti cheese or Monterey Jack cheese (4 ounces)
3 eggs
1 cup whipping (heavy) cream
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
  • Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
  • Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
  • Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 550, Carbohydrate 29 g, Cholesterol 175 mg, Fat 5 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg

SMOKED SALMON QUICHE



SMOKED SALMON QUICHE image

Categories     Egg     Brunch     Bake

Yield 4-6 people

Number Of Ingredients 11

1 unbaked pie crust (if frozen, thawed)
1.5 TBSP unsalted butter
2 TBSP finely chopped shallot
1 small or 1/2 large leek, cleaned and sliced in 1/2 inch slices
6-8 oz lox (smoked salmon) cut into small pieces
8 oz shredded Emmenthaler cheese
1 cup whipping cream
4 large eggs
1/4 tsp salt
1/4 tsp cayenne pepper
2 TBSP chopped fresh dill

Steps:

  • Preheat oven to 375 degrees. Line pie dish with crust. (I took the frozen pie crust, removed it from the tin and put it in my 9 inch pie plate). In a medium fry pan, melt butter and saute shallots and leeks, just until the leeks begin to soften. Set aside. In a medium bowl, using a whisk, blend whipping cream, eggs, salt, and pepper. Add in salmon, cheese, leek mixture and chives, and mix well. Pour egg mixture into the pie crust, spreading evenly. Bake for 40-50 minutes until quiche is puffed and lightly browned, and knifetest comes out clean. Enjoy!

CRUSTLESS SMOKED SALMON QUICHE WITH DILL



Crustless Smoked Salmon Quiche With Dill image

Make and share this Crustless Smoked Salmon Quiche With Dill recipe from Food.com.

Provided by Demandy

Categories     Savory Pies

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups fat-free evaporated milk
1/4 cup nonfat sour cream
1 teaspoon Dijon mustard
4 large egg whites
1 large egg
1/2 cup shredded gouda cheese (2 ounces)
1/2 cup thinly sliced green onion
1/4 cup thinly sliced smoked salmon, chopped (about 2 ounces)
2 tablespoons chopped fresh dill
1/2 teaspoon black pepper
cooking spray

Steps:

  • Preheat oven to 350°.
  • Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper.
  • Pour egg mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 35 minutes. Let stand 15 minutes.
  • NUTRITION PER SERVING: CALORIES 95(28% from fat); FAT 3g (sat 1.5g,mono 1g,poly 0.2g); PROTEIN 8.8g; CHOLESTEROL 37mg; CALCIUM 171mg; SODIUM 223mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 7.5g.

Nutrition Facts : Calories 64, Fat 1.1, SaturatedFat 0.3, Cholesterol 29.7, Sodium 129.4, Carbohydrate 6.5, Fiber 0.2, Sugar 5.5, Protein 6.9

SMOKED SALMON AND DILL QUICHE



SMOKED SALMON AND DILL QUICHE image

Categories     Egg     Bake     Cocktail Party     Super Bowl     Quick & Easy     Lunch     Tailgating     Healthy

Yield 8 slices

Number Of Ingredients 11

1 pie crust
1 Tbsp olive oil
1/2 cup shallots, finely chopped
4 ounces smoked salmon, chopped
4 ounces goat cheese, crumbled
4 large eggs
1 cup milk
1/2 cup cream (or part sour cream)
2 Tbsp chopped fresh dill
1 teaspoon lemon zest
1/8 teaspoon freshly ground black pepper

Steps:

  • 1. Preheat oven to 350 degrees. 2. Roll out dough to a 12 inch circle. Press into a 10 inch round tart pan. 3. Prick bottom of crust lightly with fork; pre-bake for 10 minutes. 4. Heat oil in a skillet; cook shallots until translucent. 5. Whisk the eggs, milk, dill, and lemon zest in a bowl. 6. Layer the bottom of the pan with the shallots, then add half of the salmon, and half of the goat cheese. Then add the egg mixture, and layer with the rest of the salmon and goat cheese. 7. Bake for 30 - 35 minutres of until the center is set. Cool for 15 minutes. Enjoy!

CRUSTLESS CAMEMBERT QUICHE WITH SMOKED SALMON



Crustless Camembert Quiche With Smoked Salmon image

This very tasty quiche came from a Canadian Living cookbook - can be eaten hot or cold. Enjoy........

Provided by waynejohn1234

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

4 eggs
1/2 cup whipping cream
8 ounces camembert cheese (rind removed and diced)
4 ounces cream cheese
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
6 ounces smoked salmon, diced
3 tablespoons dill, fresh (to taste)
1/2 cup breadcrumbs, fresh
2 tablespoons unsalted butter, cut in tiny pieces

Steps:

  • In a food processor or blender, combine eggs. cream, Camembert, cream cheese, salt and pepper.
  • Process until smooth.
  • Stir in smoked salmon and dill.
  • Sprinkle bread crumbs over sides and bottom of a well-buttered 8 inch square baking dish or 9 inch pie plate.
  • Pour in egg mixture.
  • Dot with butter.
  • Bake at 375 for approximately 30 minutes or until top is browned and puffed.
  • Allow to stand 10 minutes before serving.

Nutrition Facts : Calories 401.8, Fat 32, SaturatedFat 18.3, Cholesterol 233.3, Sodium 827.5, Carbohydrate 8, Fiber 0.4, Sugar 1.1, Protein 20.3

SMOKED SALMON QUICHE WITH KALE AND BASIL, AND SESAME SEED CRUST



Smoked Salmon Quiche With Kale and Basil, and Sesame Seed Crust image

This spelt pie crust is so easy to make, but you can use store-bought instead. Hot smoked trout can replace the smoked salmon for some variation and broccoli could easily replace the kale.

Provided by Lorraine Pascale

Categories     HarperCollins     Quiche     Breakfast     Brunch     Yogurt     Kale     Basil     Sesame     Salmon

Number Of Ingredients 16

Sesame seed crust:
3 tablespoons sesame seeds
1 cup wholemeal spelt flour, plus extra for dusting
1/3 cup unsalted butter
1 egg
Olive oil or butter, for greasing
Filling:
1 tablespoons olive oil or butter
1 large onion, finely sliced
1/2 cup crème fraîche (use low-fat if you fancy it)
1/2 cup plain yogurt (use low-fat if you fancy it)
5 free-range eggs
1/4 cup kale, woody stems removed and leaves finely sliced
1/2 cup smoked salmon slices (preferably wild and MSC-certified), torn into bite-sized pieces
To serve:
Leaves from 1/2 bunch of fresh basil

Steps:

  • Preheat the oven to 350°F.
  • Toast the sesame seeds in a small dry frying pan over medium heat until fragrant and golden. Tip onto a plate and leave to cool.
  • Meanwhile, grease an 8-inch straight-sided, loose-bottomed flan or cake tin (1-inch deep) and set it on a baking tray.
  • Once the sesame seeds are cool, tip them and the remaining pastry ingredients, along with 3 tablespoons of water, into a food processor. Whiz together until they form damp crumbs.
  • Alternatively, to make by hand, put the flour and butter into a large bowl. Pick up bits of the mixture with the tips of your fingers and rub your thumb into your fingers to blend the ingredients together, allowing it to fall back into the bowl. Keep doing this until the mixture resembles fine breadcrumbs. Stir the sesame seeds through. Lightly beat the egg in a small bowl and stir into the crumbs really well with a small knife until it starts to form lumps.
  • Add 3 tablespoons of water to bring it together.
  • Dust a clean work surface with a little flour and tip the dough out onto it. Bring it together into a smooth ball then roll it out to the thickness of that of a nickel (about 2mm) to give a roughly 8 2/3-inch circle (slightly larger than the diameter of the tin).
  • Carefully lower the pastry into the prepared tin, easing it against the bottom and edges. Use a small, sharp knife to trim the excess pastry off the top rim, using bits of the excess to seal up holes or cracks if necessary. Scrunch up a circular piece of baking parchment a little larger than the tin, then unscrunch and sit it in the pastry crust. Tip in ceramic baking beans or dried beans and bake for 20 minutes.
  • Meanwhile, make the filling. Heat the oil or butter in a medium pan over a low-medium heat. Add the onion and cook down for about 10 minutes or until soft, stirring occasionally. Meanwhile, beat the crème fraîche, yogurt, and eggs together in a large bowl until combined. Stir in the kale, season, and set aside.
  • After the pastry has been cooking for 20 minutes, remove the paper and beans and return the pastry crust to the oven for a further 5 minutes or until the pastry is cooked, the base is sandy to the touch, and it looks lightly golden brown.
  • Once softened, remove the onion from the heat and leave to cool. Once cool, stir into the kale mix.
  • Once the pastry crust is cooked, remove from the oven and pour in the kale mixture. Arrange the smoked salmon on top. Bake for 35 minutes, or until the salmon is catching colour and the quiche cooked through to the centre. Remove and allow to cool a little. Carefully remove from the tin, cut into quarters and top with freshly torn basil.

CRUSTLESS SMOKED SALMON QUICHE



CRUSTLESS SMOKED SALMON QUICHE image

Categories     Egg     Bake     Kid-Friendly     Healthy

Yield 1

Number Of Ingredients 12

2oz smoked salmon, chopped
1/2 red onion, sliced
10 cherry tomatoes, halved
2 oz feta cheese, crumbled
1/4 cup (or less) of any other shredded cheese
5 large eggs
2 TBS cream (optional)
1 or 2 TBS olive oil
1 large potato, skin on, sliced in 1/4" rounds
pepper and paprika to taste
a few fresh basil leaves, chopped
handful of baby spinach leaves

Steps:

  • Set water to boil and slice onions. When water is boiling, add potato slices and boil for 10 min. In the meantime saute onion in olive oil on med heat for 5 min. and add tomatoes for 3 minutes more, stirring frequently. Set aside to cool. Drain potatoes and let cool in colander. Spray glass pie dish lightly with oil. Chop salmon and basil leaves and set aside. Preheat oven to 370. Spread potatoes in one layer to cover bottom and sides of pie dish. Add pepper, paprika and grated cheese. Next add salmon and onion/tomato mixture. Top that with fresh basil and layer of fresh spinach. Beat eggs with cream and stir in feta cheese. Pour over the top. The spinach won't be entirely covered by the egg mixture but it's okay. Bake uncovered for 35 minutes. Prep and cleaning up time: about 35 minutes.

Tips:

  • For the best results, use high-quality smoked salmon. Look for salmon that is firm and has a deep, smoky flavor.
  • If you don't have any heavy cream, you can use milk instead. However, the quiche will be less rich and creamy.
  • To make sure the quiche is cooked through, insert a toothpick into the center. If it comes out clean, the quiche is done.
  • Let the quiche cool for at least 15 minutes before slicing and serving. This will help it to set and hold together better.
  • Serve the quiche with a side salad or soup for a complete meal.

Conclusion:

Smoked salmon quiche is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover smoked salmon, and it is also a popular brunch or lunch item. With its creamy filling and flaky crust, smoked salmon quiche is sure to be a hit with everyone who tries it.

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