This Salmon Spinach Quiche is easy and delicious, made with a buttery homemade pastry crust, creamy egg custard, flaked salmon, nutrient-rich 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.
If you’re a fan of quiche, 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 salad or in winter with a delicious soup.
⭐ Why you will love this yummy quiche
- Easy to make but impressive enough to serve guests!
- Quick to make from scratch 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.
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 flavor 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.
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 deep-dish store bought pie crust instead of making your crust from scratch. Great if you are short on cook time! Blind-baking the crust is optional.
- Salmon: You can also use canned tuna, drain the excess water.
- Greens: Chopped kale or swiss chard could replace the spinach.
- Dairy: The sour cream can be substituted with the same measurement of milk or heavy cream.
- Butter: I’ve used unsalted butter. If you use salted butter, omit the salt in the crust ingredients.
- 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, 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.
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.
Tip: 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!
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 filling! In a mixing bowl, whisk the eggs with salt and pepper (picture 5) and add in the milk and sour cream (picture 6).
Start to assemble the quiche. 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. And that’s it! Slice your quiche and enjoy!
💬 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
Best Salmon Spinach Quiche
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
- 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!
- 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.