Our Salmon Quiche is both delicious and nutritious!
Being a crustless quiche, it contains low carbs and is an excellent source of protein, as well as healthy fats and vegetables such as red onions, sweet red bell peppers, and cilantro.
Moreover, it has three different kinds of cheese, including parmesan, romano, and asiago, which adds to its scrumptiousness.
What’s more, this dish is simple to prepare and adaptable, making it an absolute winner, in my opinion!
Salmon Quiche Recipe
We enjoyed a delicious quiche from last night’s dinner with leftover salmon.
If you have cooked salmon leftovers, you can store them in an airtight container in the fridge for 3 to 4 days and use them for this recipe within that time frame.
This recipe provides about 20% of your daily values for protein, calcium, and vitamin A per serving.
However, if you want to store the cooked salmon for longer, it can be wrapped appropriately or vacuum-sealed and frozen at zero degrees for up to six months.
Salmon for a weeknight dinner is a staple in our home. We also love grilled salmon, as well as smoked salmon.
What You Need
Salmon. I love making good use of leftovers, and the leftover salmon was clutch for this recipe! I recommend at least a cup, but two cups is even better. But you can also prepare salmon the same day to make this recipe.
Eggs. I used six (6) farm-fresh eggs for this recipe; I haven’t tried making this recipe with an egg substitute; if you do, let me know how it turned out.
Heavy Cream & Milk. I used a mixture of heavy whipping cream and whole milk, but you can use heavy cream, whole milk, or half and half. Using skin milk or 2% milk will work, but your finished quiche will not be as rich or creamy. Using dairy milk high in milk fat, like heavy cream, half and half, or whole milk mixed with the eggs, produces the rich custard quiche is known for; when you use light milk fat milk like skim or 2%, the custard will need additional fat to help the quiche set, i.e., make it quiche firm. You can add cheese to achieve this; adding cheese to skim or 2% milk will produce a rich quiche.
Cheese. When it comes to quiche, cheese matters. A rule of thumb is to use a half cup of cheese for every six eggs. Also, choose a flavorful cheese that is not overpowering; you also want a cheese with considerable milk fat which will produce the rich custard-like texture quiches are known for. The cool thing about cheese is there is a lot of variation, even within established varieties. A bit of advice, sample a cheese when possible because no two kinds of cheese have the same taste profile, because each cheese maker is distinct, and the taste can vary widely. Here are some of our favorite cheese picks for quiche:
- Swiss. This is probably with most popular cheese when making quiche. It’s light and mildly sweet, with a subtle nuttiness. Swiss is a mild to hard cheese that melts quickly. Baby Swiss is softer and more delicate due to its shorter ripening time; you will also notice the holes are smaller than regular Swiss cheese.
- Mild Cheddar. Cheddar is another hard cheese popular when it comes to making quiches. Cheddar adds a sharper, more distinct flavor. To counter the sharp taste, use mild cheddar cheese aged 3 to 6 months. The longer the curing time, the stronger the flavor. Sharp cheddar cheeses are aged from 9 to 12 months, while extra shart cheddars are aged up to 12 to 24 months, with some varieties aged from 36 to 60 months. For quiche, a younger mild cheddar is the perfect fit.
- Parmesan, Asiago & Romano. This trio of cheeses is more similar than they are different; they are all white crumbly cheese and complement each other very well. All are flavorful and salty, but each has a distinct flavor profile. Depending on the Parmesan, Asiago, or Romano, the taste profile can range from complex, fruity, nutty, rich, sharp, and tangy. The older the cheese, the more pronounced the flavor will become. These are hard cheeses, and each adds so much good flavor to a quiche.
- Gruyere. This is probably one of our favorite cheeses for making quiches. It’s creamy, nutty, salty, and rich. And like most cheeses, aged varieties will have a more robust flavor. Smoked Gruyere is also some kind of wonderful.
- Blue Cheese. If you love the bright, earthy, intense, and funky tang of blue cheese, adding it to a quiche may be right up your alley. Adding bacon to your quiche recipe is an excellent look to cut through the intensity of blue cheese. The richness of the bacon will balance out the intensity of the blue cheese; also, use a young blue cheese variety.
Red Onions & Sweet Red Bell Peppers. Adding vegetables is a great way to add texture and flavor to your quiche. I kept the veggies simple and added flavorful red onions and sweet red bell peppers. However, feel free to customize your quiche with the vegetables you love best.
Cilantro & Chives. Adding herbs is another easy way to add flavor and nutrition. Cilantro not only adds color but also contains vitamins A, C, and K. It also helps rid the body of heavy metals. Cilantro is low in calories but has a high level of antioxidants. Studies have shown it also reduces blood sugar levels, lowers blood pressure, and can help reduce anxiety. I used the chives as a garnish, but fresh-cut chives add a light onion flavor that’s not overpowering.
Salt & Black Pepper. Adding a significant amount of cheese means you don’t need to add a lot of salt; I added a little salt when I sauteed the vegetables but didn’t add any to the egg mixture. I added about a 1/4 teaspoon of salt and freshly cracked black peppercorns. However, feel free to add as much or as little as you like.
How to make Salmon Quiche
6-8 Servings
Ingredients:
- 1 1/2 cups of cooked salmon, flaked
- 6 eggs
- 1/2 cup whole milk
- 3/4 cup heavy cream
- 1/2 cup grated cheese, for this recipe, I used a combination of parmesan cheese, asiago, and romano
- 1 cup red onions, diced
- 1 cup red sweet bell peppers
- 2 tablespoons of chopped cilantro or parsley
Equipment:
- Large Mixing Bowl
- Wire Whisk
- 9″ Pie Pan [ a tart pan can work if you don’t have a pie dish]
Directions:
- Preheat the oven to 350 degrees.
- Prepare the baking dish using a brush to coat the bottom of the pie pan with a tablespoon of EVOO or melted butter.
- Flake one to one and a half cups of cooked salmon and set it aside.
- Prep the red onions, sweet red bell peppers, and cilantro.
- Grate the cheese and set it aside.
- In a bowl, crack six eggs, and add heavy cream and whole milk. Combine the eggs with the heavy cream and milk using a wire whisk until thoroughly combined. Set aside.
- Place a medium-sized skillet over med-high heat and add a single tablespoon of EVOO; when the oil is hot, saute the red onion for 2 minutes, then add the sweet red bell peppers and continue to saute for another minute. Remove the skillet from the heat.
- Add the grated cheese blend and chopped cilantro to the egg mixture, and stir to combine.
- Pour the quiche batter into a prepared pie parking pan, spoon in the sauteed vegetables and salmon, and use the spoon to spread the ingredients around evenly.
- Place the quiche onto the center rack of a preheated oven and cook for forty-five (45) minutes or until the quiche is set. You can test to set if the quiche is firm by inserting a wooden toothpick into the center of the quiche. If it is set, the toothpick will come out clean.
- When the quiche is cooked through and slightly brown on top, remove it from the oven, and allow it to set for five to ten (5-10) minutes.
- Serve warm (or at room temperature) and top with diced fresh garden chives.
How long will quiche keep in the fridge?
Properly stored cooked quiche will be kept in the fridge for 3-4 days.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze a cooked quiche, and how long will it last?
Good question; a cooked quiche will keep in a zero-temperature freezer for up to 3 months.
How should I reheat frozen quiche?
Preheat the oven to 350 degrees, cover the quiche with foil, and place it on the center rake for 30-40 minutes, or until an instant-read thermometer reads 165 degrees when inserted into the center of the quiche.
Can I make this quiche with a pie crust?
Yes, you can make a salmon quiche with a pie crust.
Line a 9-inch pie dish with a pie crust and prick the bottom of the crust with a fork to prevent it from puffing up during baking.
Then, prepare the salmon quiche filling as you usually would and pour it into the pie crust. Bake according to the instructions listed above.
Remember that a pie crust will add more carbohydrates and calories to the dish than a crustless version.
If you want to reduce your carbohydrate intake, it’s best to stick with a crustless quiche.
Can I use other cheeses to make a quiche?
Yes, you could swap out the cheeses we listed in our recipe for:
- 1/2 cup cottage cheese
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup goat cheese, crumbled
Additional ingredients you can use in a quiche:
- fresh spinach
- sweet potato, peeled and grated
- sour cream
You can also swap the salmon for other savory fillings like quiche Lorraine or a French quiche.
Additionally, you can use a crustless quiche recipe or puff pastry instead of the pastry crust for a different texture.
How to Make Salmon
For this recipe, we’re using leftover salmon, but you can use fresh salmon with a few simple ingredients: a salmon filet, olive oil, and salt and pepper to taste.
We have a few salmon recipes you can use:
This easy salmon quiche recipe is a super tasty option for a gluten-free breakfast, brunch lunch boxes, or easy dinner.
I hope this recipe inspires you to try different variations and make it a staple in your kitchen, and if you have any questions, leave them in the comments below.
Check out our website for more delicious recipes:
Easy Breakfast Casseroles to try!
Inspired Mexican recipe for breakfast- A Chorizo Quiche
Equipment
- Large Mixing Bowl
- Wire Whisk
- 9" Pie Pan
Ingredients
- 1.5 cups cooked salmon, flaked
- 6 eggs
- 1/2 cup milk
- 3/4 cup heavy cream
- 1/2 cup grated cheese, for this recipe, I used a combination of parmesan cheese, asiago, and romano
- 1 cup red onion
- 1 cup sweet bell peppers
- 2 tbsps chopped cilantro or parsley
Instructions
- Preheat the oven to 350 degrees.
- Prepare the baking dish using a brush to coat the bottom of the pie pan with a tablespoon of EVOO or melted butter.
- Flake one to one and a half cups of cooked salmon and set it aside.
- Prep the red onions, sweet red bell peppers, and cilantro.
- Grate the cheese and set it aside.
- In a bowl, crack six eggs, and add heavy cream and whole milk. Combine the eggs with the heavy cream and milk using a wire whisk until thoroughly combined. Set aside.
- Place a medium-sized skillet over med-high heat and add a single tablespoon of EVOO; when the oil is hot, saute the red onion for 2 minutes, then add the sweet red bell peppers and continue to saute for another minute. Remove the skillet from the heat.
- Add the grated cheese blend and chopped cilantro to the egg mixture, and stir to combine.
- Pour the quiche batter into a prepared pie parking pan, spoon in the sauteed vegetables and salmon, and use the spoon to spread the ingredients around evenly.
- Place the quiche onto the center rack of a preheated oven and cook for forty-five (45) minutes or until the quiche is set. You can test to set if the quiche is firm by inserting a wooden toothpick into the center of the quiche. If it is set, the toothpick will come out clean.
- When the quiche is cooked through and slightly brown on top, remove it from the oven, and allow it to set for five to ten (5-10) minutes.
- Serve warm (or at room temperature) and top with diced fresh garden chives.
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