Salmon Quiche

Half of a quiche in a pie pan with salmon, asparagus, and leeks.

5 from 2 votes

This salmon quiche is packed with lots of healthy green vegetables, and makes a delicious brunch or lunch dish. It's a great spring brunch or Easter meal!

Course Breakfast/Brunch, Brunch, lunch, Main Course

Cuisine American, French

Prep Time 20

Cook Time 55

Total Time 1 10

Servings people

Calories 386kcal

Author Marlynn Schotland

Equipment

1 Large Skillet
1 8-inch or 9-inch pie pan

Ingredients

1 9-inch premade refrigerated pie crust
1 Tablespoon unsalted butter
1 garlic clove, minced
1 leek, white parts only, halved then thinly sliced (about 2 cups)
5-6 asparagus spears, sliced into 2-inch pieces, woody ends removed and discarded (about 1 cup)
5 large eggs
1½ cups heavy cream
1 cup baby spinach
1 cup shredded Mozzarella cheese
2 teaspoons chopped fresh dill
½ teaspoon kosher salt
¼ teaspoon ground black pepper
8 ounces smoked salmon, cut into small pieces

Instructions

Preheat oven to 350°F. Spray a pie pan with cooking/baking spray or grease with butter.
Gently press the homemade pie dough or refrigerated pie crust into the bottom of the pan and up the sides. If holes appear in the dough, simply pinch together or press down on the dough until the holes disappear. Bake at 350°F for about 10-15 minutes, just until the bottom of the crust is baked through. Remove from the oven and set aside.
In a large skillet, heat the butter over medium-high heat. Add the garlic and leeks and sauté for 1 minute. Add the asparagus and sauté for 2 minutes, until the asparagus is slightly softened. Remove from heat and allow to cool slightly.
In a large bowl, whisk together the eggs, heavy cream, spinach, mozzarella cheese, dill, salt, and pepper.
Mix in the sautéed garlic, leeks, and asparagus into the bowl of egg mixture.
Sprinkle the smoked salmon evenly over the bottom of the pre-baked crust so that it covers the surface.
Gently pour the egg mixture over the smoked salmon in the pan.
Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center of the quiche comes out mostly clean.
Allow to cool in the pan for 10 minutes before slicing.

Notes

Makes approximately 8 servings.

Click here for my easy food processor pie dough recipe.

Tips:

Pre-baking the crust is important! This helps prevent a soggy bottom, as there is a lot of liquid that sets down on the crust.
You can make this with four (4) large eggs if you prefer a lighter, fluffier quiche. Five (5) eggs will result in a slightly firmer quiche.
If you find the edges of the pie crust start to brown too early, you can cover the edges with aluminum foil and continue baking.

Storage: allow the quiche to cool completely, then cover or place in an airtight container and store in the refrigerator for up to 5 days.

Nutrition