Salmon Quiche

This salmon quiche is made with canned salmon, goat cheese, and dill, and is an easy, make-ahead breakfast or brunch!

This salmon quiche exists because I was shopping in my own pantry for dinner, and inspiration struck.

In other words, I couldn't figure out what to make for dinner, so I started digging through what was left in my fridge, freezer, and pantry.

I found goat cheese, leftover from making Swiss chard quiche.

I had pie dough tucked away in my freezer.

I found canned salmon, hidden behind my canned veggies, leftover from making salmon burgers and salmon patties.

And of course, I had the herbs in my container garden, just waiting to be trimmed back.

The answer to my dinner dilemma seemed clear-- quiche.

Salmon quiche.

This salmon quiche is an easy, make-ahead breakfast, brunch, or dinner, and is made with ingredients that you might (probably?) already have on hand.

Want more quiche ideas? Try mushroom quiche, butternut squash quiche, broccoli cheddar quiche, and ratatouille veggie quiche from Garlic + Zest!

Need a new pie pan? Or maybe you just want another one? I love this ruffled pie pan!

Step One: Blind Bake the Dough

To start making this quiche, bake the pie dough for about 10 minutes.

Blind baking will help the pie crust stay crisp, even though you're adding a lot of wet ingredients.

To blind bake the dough, push the pie dough into a pie pan, and prick the bottom with a fork.

Next, line the inside of the dough with parchment paper, and add some weight to the dough. You can use pie weights, but I just use dry beans.

Blind Baking Tip: Keep a couple pounds of dry beans in a bag, label the bag "pie weights," and simply reuse the same beans over and over again.

Step Two: Add the Salmon to the Quiche

Next, flake apart some canned salmon, and spread it across the bottom of the pie dough.

Top it with half the cheese.

What Kind of Salmon Should I Use?

You'll see both pink salmon and sockeye salmon sold in cans. Either type will work perfectly in this recipe.

Salmon cans typically come in 5, 7, or 13 ounce cans. Use either size small can, or half of a larger can.

Tip: Learn more about the different types of salmon, and then check out more canned fish recipe ideas!

Step Three: Beat the Eggs, Dairy, + Herbs

Next, use an electric mixer to beat the eggs, milk, a little cream, and fresh dill together.

Beat it until the mixture doubles in size, and then gently fold in the rest of the cheese.

Pour it into the quiche, and slide it into the oven.

Step Four: Let the Salmon Quiche Cool

Once the quiche is golden, and the center has mostly set (but still jiggles), take it out of the oven and let it cool.

While it cools down, mix together the mustard yogurt sauce.

Store the quiche in the fridge for later, or dig in as soon as it cools down. Serve it with a little of the sauce, and enjoy!