Easy Homemade Salmon Quiche Recipe

Our easy salmon quiche recipe is easy to make with a fresh fish fillet or leftovers. With eggs and Swiss cheese it is a great way to make a salmon pie. You can make it a crustless quiche or with our simple dough baked in a pretty round dish.

Smoked Salmon Quiche

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 zucchini quiche with meat instead if that is your choice.

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. 😉 Let’s show you how to make this easy quiche crust, or you can make a tater tot quiche on the bottom for added YUM.

Salmon Pie

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;

Ingredients

• 1 pie crust, deep dish isn’t necessary, homemade or refrigerated store bought – your choice. No top crust necessary.
  • I have not tried this with puff pastry yet
• 1/2 cup, about 1/2 fresh salmon fillet raw, small bite size pieces
  • or if you have leftover baked salmon with dry rub you could use that cut into pieces
• Beaten eggs of course are the base
• 5 tbsp sour cream will make it creamy and rich
• 1/3 c Swiss cheese shredded, or cheese of choice
• Paprika is optional
• 1/3 tsp granulated garlic
• Season with salt and pepper
• 4 stalks asparagus cut into 1.5″ pieces are optional

Substitutions

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.

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.

How to Make a Quiche with Salmon

• Preheat oven to 360 degrees F.
• Allow refrigerated pie crust to sit on counter for about 30 minutes to soften.
• Spray pie pan with non stick spray and lay out crust to form inside the pie plate, or make crustless but still spray.
• Whisk the eggs, sour cream, grated cheese, salt and spices in a bowl.
• Put the Coho Salmon pieces on top of pie crust in pan.
• Pour in egg mixture. Lay the asparagus pieces on top.
• Bake for 20-25 minutes until the egg is set and lightly browned on top. Allow the quiche to cool slightly before serving.
• Add salt and pepper to taste if necessary. I serve as is as it is really a complete meal but could serve with mashed potatoes if desired.

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 broccoli quiche recipe.

How to save a leftover quiche

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 baked salmon in oven at 350 the night before so you can make this salmon mixture to bake the next day too!