This Salmon Spinach Quiche is easy and delicious, made with a buttery homemade pastry crust, creamy egg custard, flaked salmon, fresh spinach, and your favorite cheese! It’s easy to make for the family during the week and has a wow factor to impress your dinner guests!
This quiche can be adapted with simple ingredient swaps or additions to suit your taste preferences and is perfect for picnics, lunch, dinner, or as a delicious appetizer when sliced into smaller servings. You will love its flaky crust!
If you are a huge fan of quiche recipes with simple ingredients, don’t forget to try my Easy Favourite Florentine Quiche and Classic Ham And Cheese Quiche! There are perfect in the summer with a leafy side salad or in winter with a delicious soup.
Jump to:
⭐ Why you will love this yummy French quiche
- Easy to make but great way to impress guests!
- Quick to make from scratch with homemade quiche crust with my trick to roll the dough.
- Made with healthy salmon and superfood spinach.
- Delicious warm, at room temperature, or even cold.
- Perfect for picnics, lunchboxes, lunch, or dinner.
🍳 Ingredients
These ingredients are likely to be pantry staples in your home. If not, some of them can easily be substituted or added to your shopping list for the week ahead!
For the crust
- Butter - Unsalted butter is best for flavoor and to control the salt content. Allow it to soften slightly and cut it into cubes.
- Flour - All-purpose or plain flour is great for a crumbly pastry crust.
- Salt - You’ll just need a pinch. You can skip if you use salted butter.
- Cold water - You might only need some of the water when making the crust dough. Add it into the flour mixture gradually until you achieve the desired consistency.
For the filling
- Salmon - This recipe calls for canned salmon but you can also use fresh salmon and cook it in a hot pan or use leftover salmon.
- Spinach - Baby spinach or regular spinach, washed and dried. Frozen spinach can be used, but the excess water should be removed.
- Eggs - You’ll need 4 medium eggs.
- Milk - I’ve used 2% fat milk, but whole milk can be used instead.
- Sour cream - You can also use heavy cream.
- Cheese - Old cheddar, regular cheddar, or Mozzarella are great options. Use freshly grated cheese for the best flavor.
🥬 Variations
This salmon spinach quiche is easy to adapt. I’ve listed a few ways that you could tweak the ingredients to suit your preferences:
- Crust: Use a store-bought pie crust instead of making your crust from scratch. Great if you have little time to make your own crust!
- Salmon: You can also use canned tuna, drain the excess water.
- Greens: Chopped kale, green onions or swiss chard could replace the spinach.
- Dairy: The sour cream can be substituted with the same measurement of milk or heavy cream or the French way, use creme fraiche.
- Butter: I’ve used unsalted butter. If you use salted butter, omit the salt in the crust ingredients.
- All purpose flour: Gluten-free flour like Bob’s Red Mill can be used instead of all-purpose.
- Cheese: Cheddar or mozzarella cheese work well in this quiche recipe. Other types of cheese, such as Gruyere, Swiss cheese, creamy goat cheese, parmesan, feta, Comte cheese, or Emmental cheese, can be used.
- Spices and herbs: Get creative with adding spices and freshly chopped herbs that you can add to the filling, such as nutmeg, paprika, garlic flakes, ground pepper, and fresh dill.
- Size: you can also make a few individual quiche instead of a big one.
🥣 Instructions
First, make the crust. Mix the butter, flour, and salt together (picture 1) in a large mixing bowl until it crumbles between your fingers (picture 2).
Next, gradually add the water and work it into a smooth ball (picture below). Now it’s ready to be added to the fridge to set for about 20 minutes in plastic wrap.
Note from Mel: You likely won’t need all the water called for in this recipe. The amount needed depends on factors like the humidity of your environment. Adding the water gradually into the dough will help you achieve the consistency desired without adding too much!
Tip: You can use the food processor to make the crust, use the same steps and order of ingredients.
Now, let's roll the dough on a slightly floured surface or use my short cut and spread it directly in the pie dish. Using your palm flattened the dough, with your fingers spread heavenly the dough (picture 3) and with your palm, even out the thickness of the dough (picture 4).
It’s time to prepare the quiche filling! In a large bowl, whisk eggs with salt and pepper (picture 5) and add in the milk and sour cream (picture 6).
Start to assemble the quiche. Chop the spinach either roughly if you are in a rush or in a chiffonade. Spread the salmon and spinach onto the crust in the pie dish (picture 7), and pour the creamy egg mixture over. Sprinkle freshly grated cheese over (picture 8).
Tip: I don't know blind bake, but feel free to do so if you wish.
Lastly, bake the quiche for 30 minutes or until the crust and top are golden brown. And that’s it! Slice your quiche and enjoy this classic French dish!
💬 Recipe FAQs
Leftover salmon spinach quiche can be stored in an airtight container in the fridge for three days. This quiche can also be frozen for 3 months using fresh salmon. Don’t freeze this quiche if you use frozen and thawed salmon for food safety reasons. Reheat leftover quiche in the oven or microwave.
A quiche is a French tart with a pastry crust, egg custard, and other ingredients, such as cheese, vegetables, and meat or seafood.
A frittata is a crustless quiche and resembles an unfolded omelet with cheese, vegetables, and meat (bacon, sausage, and shredded chicken, to name a few).
Blind-baking the crust is optional and good for those who prefer a crunchier crust. You can blind-bake the crust for 7-10 minutes until partially baked and then allow the crust to cool completely before loading it with the filling.
Enjoy a light green salad, like my Roasted Veggies Salad With Pesto Vinaigrette, alongside this hearty salmon quiche to help cut through some of the creamy and rich flavors and textures.
🍽 More delicious savoury ideas
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating on the recipe card below & and a comment about your experience. Follow me on Facebook, Pinterest, and Instagram, thanks!
Best Salmon Spinach Quiche
Equipment
- 1 mixing bowl
Ingredients
For the crust
- ½ cup butter softened, (cut in cube packed)
- 1 and ⅓ cup flour
- ¼ cup water cold
- 1 pinch salt
For the filling
- 1 can salmon flacky
- 1 cup baby spinach
- 4 eggs medium
- 200 ml milk 2%
- ½ cup sour cream
- 1 cup shredded cheese cheddar, old cheddar, swiss
Instructions
- For the crust
- Mix the butter, the flour and salt together until it is crumbly.
- Add in the water gradually as you might need a few drops less. Form into a ball and set in the fridge for 20 minutes or so.
- Roll the dough on a lightly floured surface or using the palm of your hand directly in the pie dish (see pictures in the post).
- Preheat the oven at 400F.
- For the Quiche filling
- Wash, rinse and chop the spinach.
- In a bowl, whisk the eggs and add in the milk and the sour cream. Mix and add salt and pepper to taste.
- Add the salmon and spinach directly on the crust and spread evenly. Pour the mixture over. Sprinkle the cheese over.
- Bake in the oven for 30 minutes or until the crust is golden and the top also.
- Slice and enjoy!
Notes
- Make a double batch and freeze it before cooking it or after cooking and cooling it.
- Use a store-bought crust if you are in a rush.
- Make a few crust and freeze them and thaw it out overnight before using it.
- Store in an air-tight container in the fridge for 2-3 days.
Leave a Reply