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salmon quiche on a serving platter
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5 from 6 votes

Salmon Quiche

This salmon quiche is made with canned salmon, goat cheese, and dill, and is an easy, make-ahead breakfast or brunch!
Prep Time15 mins
Cook Time1 hr 20 mins
Cooling Time1 hr
Total Time2 hrs 35 mins
Course: Breakfast
Cuisine: American, French
Servings: 8 people
Calories: 271kcal



Salmon Quiche:

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

Mustard Yogurt Sauce (Optional):

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


  • 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.


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


Calories: 271kcal | Carbohydrates: 13g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 604mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 1.2mg | Calcium: 169mg | Iron: 1.4mg