Smoked Salmon and Spinach Quiche

This smoked salmon and spinach quiche is packed with cold smoked salmon, aromatics and sharp cheddar cheese to produce an ultra creamy filling. It's the perfect pairing to go with a flaky homemade all-butter pie crust that produces extra flavor and texture.

As you bite in, you're hit with the smoky salmon flavor and a light flavor from the onions and garlic. The crème fraîche and extra dill on top cuts through some of the richness of the quiche and lends to a great balance of flavors and textures.

It's the perfect make ahead breakfast and will surely please a brunch crowd!

If you're looking for more quiche options, try my Ham and Swiss Quiche! Another very delicious option.

• Pie crust. This recipe is tested and made with my all-butter pie crust, which provides the best flavor and texture for the quiche. You can use store bought pie crust in a pinch, though bake time and results may vary.
• Dairy. Eggs, heavy cream, and whole milk.
• Mix ins. Onions, garlic, spinach, cold smoked salmon, sharp cheddar cheese, and fresh dill. I like to use Dubliner cheese for this recipe - super sharp and low moisture!

If making homemade all-butter pie crust, start by making the dough and allowing it to hydrate in the fridge for 1-2 hours. Then, roll out the dough and set the pie dish, trimming and crimping.

Watch my set my pie dough in this quick video for reference!

STEP 1: Preheat the oven to 375℉/190℃ and transfer the pie crust to the freezer for 15 minutes. Remove from the oven and dock all over the bottom with the tines of a fork. Add in a piece of parchment paper, then fill the crust completely with pie weights (or dried rice/beans).

Par bake the pie crust (10 minutes for a pre-made crust, 15 minutes for the homemade crust), then remove the weights and parchment.

STEP 2: Separate one egg and whisk the whites with a teaspoon of water, then brush it all over the bottom and insides of the crust. Bake an additional 5 minutes for a pre-made crust, and 10 minutes for a homemade crust.

Remove from the oven to a wire rack to cool and reduce the oven temperature to 350℉/177℃.

STEP 3: Prepare the ingredients while the crust bakes. Shred the cheese, wilt and squeeze out the spinach, and chop the onions, garlic and dill and give a quick sauté. Add the ingredients to the par-baked pie shell in disperse them evenly.

STEP 4: Whisk together the eggs, heavy cream, milk and salt then carefully pour over the quiche ingredients into the pie shell.

STEP 5: Transfer the quiche to the oven and bake for 35 minutes in the center rack of the oven. Transfer the pie to the lower third of the oven for the final 10-15 minutes of baking.

STEP 6: It will look slightly puffy around the edges and be golden brown and toasty. It's ok if the very center is still jiggly, this is preferred!

Transfer the quiche to a wire rack to cool for at least 30 minutes before slicing and serving so it has time to set up.

Top each slice with extra smoked salmon, crème fraîche (or a bit of sour cream) and fresh dill!

While spinach is a great pairing for this recipe, here are some other ways you can switch it up. A lot of people ask what kind of cheese is best for quiche, but it's really up to personal preference!

• Cheeses: gruyere, feta, or a low moisture mozzarella can also be used. Feel free to also make this smoked salmon and spinach quiche without cheese completely.
• Vegetables: broccoli, asparagus, or mushroom can be used in place of spinach. For all, chop into bite sized pieces and par-cook to remove some of the moisture.

To make the quiche without pastry crust, follow the same filling instructions, but add one additional egg to the mixture. Be sure to spray or grease the pie dish, then add the fillings and custard.

Bake until the custard is no longer sloshy in the middle, but jiggly is ok. It will set up as it cools.

If you'd like to make these into smaller portions, you can also bake them into mini crustless quiches in a muffin tin. Start checking for doneness at the 20 minute mark.

Quiche is great served with a green salad with a lemony vinaigrette, which helps to cut the richness of the quiche.

Serving baked goods alongside a quiche is also a great way - you could try some of my muffin recipes!

Store the quiche covered in the fridge for up to 5 days. Eat cold, or reheat the quiche in a 350℉ oven until warm or slightly hot, about 15 minutes.

Individual slices can be microwaved, if desired.

To freeze the quiche, wrap the entire quiche or individual slices in plastic wrap, then foil and place in a large zip top bag. Freeze for one month and thaw in the fridge then reheat.

This recipe uses just over a ½ cup dairy per egg, which results in a perfect custard texture.

This is likely because not enough water was removed from the spinach. After sautéing, squeeze out the spinach as best as possible until barely any more liquid comes out.

A few ways: par-bake the crust, add an egg white wash to protect the crust before adding the filling, and move the quiche to the bottom third of the oven for the final 10-15 minutes of baking.

I prefer the texture of fresh spinach in this quiche, but you can definitely use frozen. Be sure to let it thaw completely and squeeze it out the same at the instructions note.

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