Smoked Salmon and Spinach Quiche

Looking for an easy but impressive brunch recipe to wow your guests? This smoked salmon and spinach quiche with tangy goat cheese, fresh spinach and dill, and a buttery pie crust is a delicious, satisfying meal for any gathering.

5 from 51 votes

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Course: Breakfast, Brunch, Lunch, Main Course

Cuisine: American, French

Prep Time: 40

Cook Time: 35

Total Time: 1 15

Servings: servings

Calories: 335kcal

Equipment

Ingredients

Crust

1 pie crust prepared
1 tablespoon olive oil or butter or pan spray, for greasing the pie pan

Filling

1 tablespoon olive oil or butter
2 cloves garlic minced
5 ounces baby spinach
5 eggs large
1 cup milk full fat
7 ounces smoked salmon
3 ounces goat cheese crumbled
¼ cup fresh dill plus more for garnish
½ teaspoon kosher salt see note 1
pepper optional, to taste
6 tablespoons crème fraîche optional, for garnish

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Place a pan on the stove over medium-low heat. Add 1 tablespoon olive oil or butter, then add the garlic and cook until fragrant, 30 seconds to 1 minute.
Add the spinach and cook until wilted. Season with a bit of salt and set aside.
Chop your salmon into bite-sized pieces and set aside.
Prepare your pie dish by brushing with olive oil, spraying with pan spray, or greasing with a bit of butter.
Place your pie crust in the pie plate. Prick the pie crust all over with a fork, then bake the crust for 10 minutes and set aside to cool.
In a large mixing bowl, whisk the eggs. Then add the milk, spinach mixture, salmon, goat cheese, dill, salt, and pepper, if using.
Carefully pour the salmon quiche mixture into the pastry crust. Place the quiche in the oven and cook for 35 to 45 minutes. Remove from the oven and let cool.
The quiche is done when the center of the egg mixture is just set and no longer runny. The edges should be completely set and it should jiggle a bit in the center when you shake the pie dish.
Serve topped with a bit of crème fraîche and fresh dill.

Notes

General

If you do not have kosher salt and are instead using table salt, use half of this amount or less. Smoked salmon can be quite salty and it's better to undersalt the quiche and add a bit on top rather than make the whole quiche too salty.
If your crust is showing signs of getting too dark before it is cooked through, create a loose ring of tin foil and tent just the crust portion.
To fully cool your crust after you par-bake it (the first 10 minutes in the oven), try putting it in the freezer for a few minutes.
Be sure to let the quiche cool once cooked. This will make it easier serve. A refrigerated quiche may be even easier to cut and remove from the pie dish.

Storage and Reheating

Fridge Store leftovers in the fridge for 3 to 4 days in an airtight container or in the pie tin with plastic wrap.
Freezer You can either cut the quiche into individual slices or freeze the quiche whole. Wrap with plastic wrap and then place in a gallon plastic bag for extra protection against freezer burn. Freeze for up to 3 months.
Reheating from Fridge To reheat, remove any wrapping, lightly cover with foil, and place in a 350-degree Fahrenheit oven for about 10 minutes, or until heated through.
Reheating from Frozen To reheat from frozen, remove the wrapping from the quiche, and place it in a 350-degree Fahrenheit oven for 30 to 45 minutes, or until heated through.

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