Let this savory salmon quiche be the star of your next breakfast or brunch! This easy salmon quiche comes together beautifully with little effort. Delightfully filled with luscious flavors such as smoked salmon, rich goat cheese and perfectly fluffy eggs all nestled in a buttery pie crust. Let’s just say, this isn’t your grandma’s quiche!
If there is one thing I love, it’s a good breakfast quiche! Quiches are so easy to make, packed with protein to fuel you up for the day, and a crowd pleaser that everyone wants a second serving of. I always recommend keeping a good quiche recipe handy since it is a great option to bring to a pot-luck that can be served at room temperature. Plus, it’s a true comfort dish to enjoy throughout the year, from an Easter brunch to Christmas morning. Now who doesn’t love that?
I’ve been striving to get more fish into my weekly diet to soak up the benefits of healthy fats and vitamins provided (Hello glowing skin and better brain function!) Since I don’t really care to have fish for dinner, I thought a great way to get my serving in would be during breakfast, and thus, the salmon and goat cheese quiche recipe was developed to great success!
I used to make a crustless ham and cheese quiche every Sunday, but once I discovered how easy it is to add a pre-made pie crust, I couldn’t turn back! The pie crust adds additional flavor and texture to the dish, a buttery crunch. Yes, please!
INGREDIENTS
- Pre-made Pie Crust: Pre-made pie crusts are inexpensive and a major time saver that can be easily found in your grocery’s freezer isle. Pie crusts can be purchased as rolled up dough disks or prepped in a ready to bake aluminum pie plate. Whichever you prefer will work for this recipe. Most pre-made pie packages come with two pie crusts, but we will only be using one for this recipe. Perhaps use the other pie crust to make a dessert pie for a sweet and savory duo!
- Eggs: If available, opt for pasture-raised eggs, since they are known to be more nutritious than other egg options. If I don’t have any eggs from my sister’s chicken coop on hand, my go-to brand is Vital Farms since they are readily available and relatively inexpensive.
- Whipping Cream: The whipping cream helps create the wonderful creamy, fluffy texture the quiche is known for. Mmmm, like a savory cloud in your mouth.
- Goat Cheese: Now days, there is quite the variety when it comes to goat cheese. You can purchase plain goat cheese, goat cheese crumbles, or a compound goat cheese that includes herbs throughout. Today I choose to use a compound goat cheese for additional flavor.
- Smoked Salmon: Here is an ingredient that is packed with nutrients, vitamins and omega-3 fatty acids. If you’ve been aiming to get a bit more fish into your weekly diet, smoked salmon is a great way to do it. It is a versatile ingredient that can be enjoyed in many recipes.
- Fresh Herbs: In today’s quiche, I added fresh thyme and chives, each offering an earthy flavor and wonderful aroma.
- Salt and Pepper: A pinch of salt and pepper will be added to the pie filling prior to baking. I try to avoid over doing the salt and pepper. Once the quiche is served, whoever is enjoying a slice can add additional salt and pepper to their liking. Plus, the goat cheese will add some overall saltiness as well.
See recipe card for quantities.
INSTRUCTIONS
- Allow the pre-made pie crust to come to room temperature per the thawing instructions provided on the pie crust box.
- Set the oven to pre-heat to 375 °F. If using a pie-crust already in an aluminum pie plate (like pictured), pierce the bottom of the pie crust with a fork to form little holes for venting. If using a pie crust that does not include an aluminum pie plate, heavily coat a pie plate with butter, then transfer a pie crust to the pie plate per the packaging instructions. Pierce the bottom of the pie crust with a fork to form little holes for venting
- In a medium-sized bowl, add the eggs and whisk until well combined. Pour the whipping cream into the eggs and whisk a bit more until the cream is incorporated into the eggs. Pour the pie filling over the pie crust.
- Break up the slices of smoked salmon into small pieces and sprinkle over the pie filling. Repeat with the goat cheese. Use a fork to lightly mix the ingredients together in the pie crust to make sure the ingredients are evenly incorporated throughout the pie filling.
- Top the pie filling with fresh thyme and chives. Sprinkle a pinch of salt and pepper over the filling.
- Place the pie into the preheated oven, centered on the middle rack. Bake uncovered for 30-35 until the pie crust is golden brown and the filling is cooked through.
- Allow the quiche to cool for five to ten minutes before slicing and serving.
QUICHE VARIATIONS
The great thing about whipping up a quiche, is that there are sooooo many variations available when it comes to the fillings. Mix up the quiche fillings to fit the season’s flavor profile, or even just to use up whatever you may have in the refrigerator.
- Meat Variations – If you are not a fan of fish, deli turkey, deli ham, and even bacon can be used instead.
- Cheese Variations – Pretty much any type of cheese can be used in a quiche, from shredded cheese to deli cheese. As the quiche bakes, all the cheese melds together nicely. I enjoy using a variation of cheeses in a single quiche to create a unique flavor.
- Vegetable and Herbs Variations – I’ve seen all kinds of vegetables and herbs incorporated into quiches. From mushrooms, peppers, onion and garlic, to asparagus and spinach. Go through your refrigerator and see what you have on hand to come up with a recipe of your own.
STORAGE
Quiche leftovers can be stored in an airtight container in the refrigerator for up to four days. To reheat, warm it in the microwave in 30 second increments, or slowly re-heat it in an oven at 300 °F until your desired temperature is reached.
WHAT TO SERVE WITH QUICHE?
Now that you have the star of this show covered. You may be looking for some other recipes to serve up that pairs nicely with quiche. Don’t worry, I got you covered.
- Beverages: Classic mimosas or a fun mimosa variation such as grapefruit mimosas always pair nicely with quiche.
- Sides: Serve quiche with a fruit salad, bacon or fancy pigs-in-a-blanket.
- Sweets: Set out a few baked good options, such as blueberry cream cheese danishes.
Salmon Quiche
Equipment
- 1 mixing bowl
- 1 Measuring Cup
- 1 whisk
Ingredients
- 1 pre-made pie crust
- 5 eggs
- 1 cup whipping cream
- 2 ounces goat cheese
- 4 ounces smoked salmon
- 1 tablespoon fresh thyme
- 1 tablespoon fresh chives choped
- salt and pepper to taste
Instructions
- Allow the pre-made pie crust to come to room temperature per the thawing instructions provided on the pie crust box.
- Set the oven to pre-heat to 375 °F. If using a pie-crust already in an aluminum pie plate (like pictured), pierce the bottom of the pie crust with a fork to form little holes for venting. If using a pie crust that does not include an aluminum pie plate, heavily coat a pie plate with butter, then transfer a pie crust to the pie plate per the packaging instructions. Pierce the bottom of the pie crust with a fork to form little holes for venting
- In a medium-sized bowl, add the eggs and whisk until well combined. Pour the whipping cream in to the eggs and whisk a bit more until the cream is incorporated into the eggs. Pour the pie filling over the pie crust.
- Break up the slices of smoked salmon into small pieces and sprinkle over the pie filling. Repeat the step with the goat cheese. Use a fork to lightly mix the ingredients together in the pie crust to make sure the ingredients are evenly incorporated throughout the pie filling.
- Top pie filling with fresh thyme and chives. Sprinkle a pinch of salt and pepper over the filling.
- Place the pie into the preheated, centered on the middle rack. Bake uncovered for 30-35 until the pie crust is golden brown and the filling is cooked through.
- Allow the quiche to cool for five to ten minutes before slicing and serving.
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