Salmon Quiche with Spinach, Dill & Gruyère
Salmon quiche for six to eight slices
This quiche uses cooked salmon, wilted spinach and Gruyère in an egg-and-cream filling. Prepare the crust and fish first, then assemble the custard. A deep 9-inch pie dish gives the filling room; do not force all the custard into a shallow tart shell.
Use boneless portions cut from fresh king salmon fillets. These are a king salmon option, not a claim that every king salmon product is Ora King. If you choose dry-aged Ora King, check the selected format and allow for filleting and portioning.
Crust ingredients
- 1½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 3–4 tbsp ice water, with a little more only if needed
- A pinch of salt
Alternatively, use a prepared 9-inch deep-dish crust and follow its package directions for pre-baking.
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Filling ingredients
- About 1 cup fully cooked, flaked salmon
- 4 large eggs
- 1 cup heavy cream and ½ cup whole milk
- ½–1 cup grated Gruyère, according to taste
- 1 cup fresh baby spinach, wilted, drained and chopped
- 2 tbsp finely chopped shallot, softened in a little oil
- 1 tbsp chopped dill
- Salt, pepper and a pinch of nutmeg
Prepare the crust and fish
- Mix flour and salt. Cut in the butter, leaving small pieces visible. Add cold water gradually until the dough holds together. Form a disc, cover and refrigerate for at least 30 minutes.
- Roll out the dough and line the pie dish. Chill if it has softened. Line with parchment and pie weights. Bake at 375°F for about 12 minutes, remove the weights and parchment, then bake about 5 minutes more until the base looks dry. Adjust for your dish and oven.
- Cook the salmon separately to 145°F in its thickest part. Flake gently and remove skin and bones. If preparing it ahead, refrigerate promptly; do not partially cook fish and store it for later completion.
Fill and bake
- Whisk the eggs, cream and milk with the seasoning. Do not taste the raw custard. Fold in the cheese, cooked vegetables, dill and salmon.
- Place the crust on a baking sheet. Pour in filling, leaving space below the rim; bake any excess separately in a small oven-safe dish.
- Bake at 375°F. Begin checking after about 35 minutes and continue until the center reaches 160°F and is set. Shield the crust edge if it browns too quickly.
- Rest about 15 minutes before slicing. Serve with salad or roasted asparagus.
Variations and leftovers
Try cheddar, Emmental or a smaller amount of feta instead of Gruyère. A few drained capers or roasted cherry tomatoes can replace some of the spinach; keep wet additions modest to avoid a watery filling.
Refrigerate leftovers promptly and reheat to 165°F. These endpoints follow the FoodSafety.gov temperature chart. Follow FDA egg handling guidance for storage and serving.
For a crustless dish, try our salmon frittata. For smaller breakfasts, see salmon toast, bowls and bagels.
Collections You May Like
Choose cuts in the Salmon collection, part of our Fish catalog.
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