Salmon Quiche

Our salmon quiche recipe with a fresh fish fillet or leftovers, eggs and Swiss cheese is a great brunch or breakfast everyone will love. You can make it crustless or with our simple crust baked in a pretty pie pan.

Salmon pie is also what you could call this delicious creation. Complete with vegetables, fish, eggs and cheese it is a warm comfort food in a slice! Use refrigerated already made, our dough recipe below or our pot pie crust if you like. OR leave it off entirely. Any way you slice it it’s delish for brunch.

Now we love this pink fish but you could use another swimmer if you’d rather really. As long as it is cut into bite size pieces you could use tilapia, cod or even catfish. The veggie used here was asparagus but you could alternatively make it into a Bisquick zucchini quiche with meat instead if that is your choice.

Ingredient Notes

You are going to need some sort of pie crust for the bottom, deep dish isn’t necessary. You can make one homemade or refrigerated store bought. I will discuss a few options for this below and have a recipe in the card below too. I have not tried this with puff pastry yet but I imagine it would work if you par bake it for a few minutes first.

Then you will want a fresh salmon fillet raw, cut into small bite size pieces, or if you have leftover baked salmon you could use that cut into pieces. I prefer Coho Salmon if you can find it but there are several types.

Beaten eggs of course are the base of any sort of quiche. I like free range and organic, brown, for the ideal taste and texture.

Some sour cream will make it creamy and rich but you could use plain Greek yogurt or dairy free alternative instead.

And of course you will need some Swiss cheese shredded, or cheese of choice but this is the classic one. 4 stalks asparagus cut into 1.5″ pieces are optional

Substitutions and Variations

Best alternatives to asparagus would be small bite sized pieces of some sort of squash, or maybe diced fresh greens to make a cross between this and our easy spinach quiche. You could use plain Greek yogurt instead of sour cream.

Another variation you could make is to make it dairy free. I have done this for my husband before and I just use a lactose free version of sour cream and cheese. BAM, no issues other than I will say the cheese doesn’t melt quite as nicely. 😉

Crust Ideas

Let’s show you how to make this easy quiche crust below, you could use a roll our refrigerated one out of a box, or you can make a tater tot crust on the bottom for added YUM. No top crust is necessary and not recommended either.

Should you parbake quiche crust?

If you have made this dish before and thought that the crust was a bit too wet for your liking then yes you should. I haven’t found that this needs it but you could preheat the oven and place just the crust in the pan inside for 4 minutes or so before pouring in the filling.

Can You Make Crustless Quiche with Salmon?

Want to save on the carbs? You can make Cured Salmon OR you can totally eliminate the crust all together! So get this, it really doesn’t need one at all if you don’t want. 😉 All you have to keep in mind is that without it it’s going to stick. Fix to that is just spray the inside of the pan well before pouring in the contents.

Can you bake quiche in a muffin tin?

Want to make muffin tin salmon quiche? Super fun idea right? We love this, takes less time to bake, kids love the size and no slicing required once it is done. Just use the ingredients listed here to make the filling and follow the temperature and cook time in our crustless mini quiche recipe.

How to save a leftovers

I don’t like to waste food as that means I am wasting money. Storing it properly is key to enjoying it again the next day. You want food to always cool completely when done. Then if there are only a few pieces left, transfer to foil or plastic wrap and cover entirely without any trapped air. You can keep in the dish if it is cool but you still need to cover with plastic wrap and down around the slices that were removed so the edges don’t dry out.

SO if you make fish often, buy a second fillet or use leftovers from your baked salmon at 350 the night before so you can make this salmon mixture to bake the next day too!

Many times if I am thinking about meal planning for the week I will grab 2 fillets to make this and Crockpot salmon another night. Same main protein except the way they are cooked makes it taste so much different so you don’t get sick of it. You could easily make this one night and use the leftovers into this.

I hate wasting food so this is a great next day way to use it up Salmon Toaster Oven let’s say. Doesn’t really make a huge difference that it is already cooked, may become a bit more dry than raw but with the other ingredients you probably wouldn’t be able to tell the difference. To make this we used;