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    Home » Breakfast

    Salmon Quiche

    Published: Jul 6, 2019 · Modified: Nov 7, 2023 · 7 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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

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

    salmon quiche on a serving platter

    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!

    Blind Bake the Pie Dough
    Blind Bake the Pie Dough

    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.

    Add the Salmon + Half the Cheese
    Add the Salmon + Half the Cheese

    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!

    Add the Egg Mixture
    Add the Egg Mixture

    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!

    salmon quiche on a serving platter
    salmon quiche on a serving platter
    Print Recipe Save Recipe Saved!
    5 from 9 votes

    Salmon Quiche

    This salmon quiche is made with canned salmon, goat cheese, and dill, and is an easy, make-ahead breakfast or brunch!
    Author: Sarah Trenalone
    Prep Time15 minutes mins
    Cook Time1 hour hr 20 minutes mins
    Cooling Time1 hour hr
    Total Time2 hours hrs 35 minutes mins
    Course: Breakfast
    Cuisine: American, French
    Servings: 8 people
    Calories: 271kcal
    Freezer Friendly?
    Yes
    Will It Keep?
    2-3 Days (Fridge), 2 Months (Freezer)
    Prevent your screen from going dark

    Equipment

    • pie pan
    • electric hand mixer

    Ingredients

    Salmon Quiche:

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 1 teaspoon smoked paprika
    • 1 teaspoon salt
    • 1 can salmon (~6oz), well drained + flaked apart
    • 2 cloves garlic, roughly chopped
    • 1 9" pie dough (prepared)
    • 4 ounces goat cheese, flaked apart with a fork
    • 1 ounce Parmesan, freshly grated
    • 3 eggs
    • ⅔ cup milk
    • ⅓ cup heavy whipping cream
    • 2 sprigs fresh dill, removed from stem + roughly diced

    Mustard Yogurt Sauce (Optional):

    • ½ cup plain Greek yogurt
    • 2 teaspoons rice wine vinegar (or sub lemon juice)
    • 2 teaspoons Dijon yogurt
    • ¼ teaspoon salt

    Instructions

    • Pre-heat oven to 350ºF.

    Cook Onion:

    • Heat oil in a skillet over medium heat. When oil is hot, add onion, smoked paprika, and salt. When onions soften, add garlic and cook until fragrant.

    Blind Bake Pie Dough:

    • Arrange pie dough inside a pie pan.  Prick the bottom and sides with a fork.  Set parchment paper on top of dough, and add pie weights or dry beans.  Bake 10 minutes.  Remove weights and parchment paper.
      Tip: Pre-made, pre-formed, frozen pie dough will not need pie weights added while blind baking.
      Blind Bake the Pie Dough

    Make the Quiche:

    • Gently press the onion mixture into the pie dough. Top with the salmon, and then add half the cheese.
      Add the Salmon + Half the Cheese
    • Add 3 eggs, milk, cream, and dill to a mixing bowl.  Use an electric hand mixer to whip the mixture until it doubles in size.  (Alternatively, whisk vigorously by hand.)
    • Add the remaining cheese to the egg and milk mixture, and gently stir with a spoon.  Take care not to over-stir. 
    • Pour the egg mixture into the pie pan.  
      Tip: Do not overfill the quiche-- any extra mixture can be discarded, saved for another quiche, or used to dip bread in for French toast.
      Add the Egg Mixture
    • Tent quiche loosely with aluminum foil.  Bake 45 minutes.  Remove foil, and bake 15-20 more minutes until the quiche is golden and set.  Quiche should jiggle slightly when moved.
      salmon quiche on a serving platter
    • Allow quiche to cool for at least 1 hour, or refrigerate overnight.  (Quiche will not be fully set until cooled.)
    • While quiche cools, mix together all ingredients for the yogurt sauce. Refrigerate until you're ready to serve.
      Tip: Not all yogurts + Dijon mustards taste the same or have the same consistency. Taste sauce after mixing, and do the following if it's not perfect: Add more mustard for extra flavor, more yogurt if the mustard is too strong, more vinegar if the sauce is too thick, and more salt if the sauce is bland.
    • Serve cool.
    • Leftovers / Make Ahead + Refrigerate:
      Refrigerate and use within 2-3 days.
      Make Ahead + Freeze: 
      Bake quiche, and allow to cool completely.  Wrap tightly with plastic wrap, and slide into a freezer bag.  Use within 2 months.
      Reheat from Frozen: Do not thaw.  Bake at 350ºF for 20-25 minutes, or until pie is warm.Tip: If freezing, bake quiche in either a disposable aluminum pie pan or in a tart pan with removable sides.  (Allow quiche to fully cool before removing the pan.)
      Sauce should not be frozen, but can be refrigerated for up to a week.

    Notes

    For Deep Dish Pie Pan:  Add 1 extra egg and ½ cup milk or cream.

    Nutrition

    Calories: 271kcal (14%) | Carbohydrates: 13g (4%) | Protein: 13g (26%) | Fat: 18g (28%) | Saturated Fat: 8g (50%) | Cholesterol: 104mg (35%) | Sodium: 604mg (26%) | Potassium: 174mg (5%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 580IU (12%) | Vitamin C: 1.2mg (1%) | Calcium: 169mg (17%) | Iron: 1.4mg (8%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 9 votes (4 ratings without comment)

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    Comments

    All commentsI made this
    1. michele h peterson says

      July 06, 2019 at 2:43 pm

      5 stars
      I often make quiche but have never made it with canned salmon before but will definitely give it a try! Thanks for the tip to blind bake the dough - my crust always comes out soggy so problem solved with this idea!

      Reply
    2. Alisha Rodrigues says

      July 06, 2019 at 3:52 pm

      5 stars
      I'm drooling over this delicious Quiche.. Never tried a salmon quiche before but gotta try it out. Looks divine!

      Reply
    3. Paula Montenegro says

      July 06, 2019 at 4:48 pm

      5 stars
      I love quiches, they are so versatile! Salmon is perfect for warm days. Lovely recipe!

      Reply
    4. Jen says

      July 06, 2019 at 5:12 pm

      5 stars
      I would've never thought to use canned salmon for this but that's such a great idea! So easy to make too!

      Reply
    5. Dawn - Girl Heart Food says

      July 08, 2019 at 8:58 am

      5 stars
      Love making meals like that...using what's in hand! And it looks like this one turned out deliciously! Talk about the most perfect summer meal!

      Reply
    6. Don Young says

      August 06, 2020 at 10:46 am

      Despite what they say, real men do eat quiche. This is one I will definitely cook. Instead of crust, I like to coat the inside of a lightly oiled baking dish with a thin coating of panko crumbs, keeping the dish lighter. Also, I will try this with smoke salmon. I have a couple of pounds left in the freezer from a trip Alaska.

      Reply
      • Sarah Trenalone says

        August 06, 2020 at 10:48 am

        lol! I totally agree Don! And the panko breading is a great idea, and I think this would be phenomenal with smoked salmon. YUM! Let me know how it turns out 🙂

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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