Salmon Quiche

This salmon quiche marries salmon with leeks, chives and Gruyere cheese. Enjoy this quiche with cooked salmon, canned salmon or try it with hot smoked salmon!

If you need a special quiche for brunch or are just looking for a different way to enjoy salmon for dinner, this Salmon Quiche fits the bill perfectly.

What you’ll need

Salmon – You can start with cooked fresh or frozen salmon, canned salmon or it is also excellent with hot smoked salmon.

Hot smoked salmon is already cooked due to the nature of hot smoking. Of course, this will bring a smoky flavour to the quiche, so be sure it’s a flavour you enjoy. I don’t recommend cold smoked salmon for this quiche, simply because hot smoked salmon is the better and more economical option for this dish.

Leek – You will need one leek for this quiche. You will be using only the white and light green part of the leek and not the dark green part. I do recommend leek, but if that’s not possible the closest substitution would probably be shallots.

Gruyere Cheese – It is hard to beat Gruyere cheese in quiche. It brings a wonderful nutty flavour and melts beautifully. Substitutes would be Swiss cheese, Emantal cheese or maybe Jarlsberg.

Grainy Mustard – This is the mustard that has whole mustard seeds in it. If you don’t have grainy mustard on hand, substitute regular Dijon mustard.

Chives – You can use fresh chives or freeze-dried or dried chives. The chives are responsible for not only flavour. They really make for a great presentation, as they float to the top of the quiche.

Pie Shell – Start with a frozen, deep-dish pie shell or make your own pastry. I like to par-bake the pie shell briefly before filling it.

How to make this salmon quiche

1. Start by melting the butter in a skillet. Add the sliced leeks and cook, stirring regularly.
2. When the leeks are softened, remove the skillet from the heat and allow to cool.
3. Meanwhile, par-bake the pie shell for 8-10 minutes, then remove it from the oven.

4. Spread the grainy (or Dijon) mustard on the bottom of the pie shell, then scatter the cooled, cooked leeks overtop.
5. Add the diced cooked salmon to the pie shell.
6. Sprinkle the Gruyere cheese over the salmon, then pour the milk and egg custard overtop.

7. Sprinkle the chives over the top of the custard.
8. Use a fork to gently press the chives into the custard a bit to moisten them.
9. Season the top of the quiche with salt and pepper then bake.

What to serve with salmon quiche

As noted above, this quiche is a perfect addition to a brunch table. If enjoying it as a meal, I think steamed green vegetables or a salad would be a great side.

Making ahead, storing and freezing

Quiche keeps well in the refrigerator for about 3 days. Reheat in the microwave or loosely cover with foil and pop into a 350F oven until warmed through.

Quiche can also be frozen, either before or after baking. Wrap well and freeze for up to 3 months. If frozen and unbaked, bake from frozen, allowing extra baking time, as needed.