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!

Salmon quiche in pie dish with a sliced on server.

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

Chopped leeks added to skillet with melted butter.
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Leeks after cooking in skillet.
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Pie crust after par-baking.
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  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.
Adding cooked and cooled leeks to pie shell.
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Adding cooked salmon to pie shell.
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Adding egg custard mixture to pie shell.
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  1. Spread the grainy (or Dijon) mustard on the bottom of the pie shell, then scatter the cooled, cooked leeks overtop.
  2. Add the diced cooked salmon to the pie shell.
  3. Sprinkle the Gruyere cheese over the salmon, then pour the milk and egg custard overtop.
Chives scattered on top of quiche.
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Using a fork to press chives into custard.
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Salmon quiche ready for the oven.
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  1. Sprinkle the chives over the top of the custard.
  2. Use a fork to gently press the chives into the custard a bit to moisten them.
  3. 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.

Salmon quiche sliced in pie plate.

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.

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Salmon quiche in pie dish with a sliced on server.

Get the Recipe: 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!
5 stars from 1 rating
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings

Ingredients

  • 1 9-inch deep-dish pie shell, thawed if frozen or homemade
  • 1 leek, white and light green part only, halved and thinly sliced
  • 1 Tablespoon butter
  • 1 teaspoon wholegrain mustard, or Dijon mustard
  • 3 large eggs
  • 1/2 cup heavy whipping cream, 35% b.f.
  • Salt and pepper
  • 1 1/2 cups cooked salmon, canned salmon or hot smoked salmon, cooked and cut into bite-sized chunks
  • 1/2 cup Gruyere cheese, shredded
  • 1-2 Tablespoons chives, diced, fresh or freeze-dried

Instructions
 

  • Preheat the oven to 375F. (non-convection setting). Melt the butter in a skillet then add the leeks. Cook, stirring regularly until softened, 5-8 minutes. Remove from heat and let stand to cool while you par-bake the pie shell.
  • When the oven has preheated, pierce the pie shell with a fork in several places, then place into the oven to par-bake for 7-8 minutes. Remove from the oven.
  • Spread the mustard over the pastry base then scatter the cooled, cooked leeks and salmon over top. Top with the shredded Gruyere cheese.
  • In a 2-cup measuring cup, use a fork to whisk together the cream and egg and season well with salt and freshly ground pepper. Pour the egg mixture into the pie shell. Sprinkle the top of the custard with chives, then use a fork to gently press the chives into the custard a bit, to moisten them. Season the top of the quiche with a bit more salt and pepper.
  • Bake in the preheated oven for 25-35 minutes or until set and golden. Serve hot or at room temperature.
  • Refrigerate leftovers for about 3 days. This salmon quiche can be assembled ahead, refrigerated and baked up to 24 hours later. It can also be frozen either before or after baking. Wrap well and freeze for up to 3 months.

Notes

Be sure to read the notes above this Recipe Card, for more tips on making this quiche, substitution suggestions and step-by-step photos that you may find helpful.
Cuisine: American, Canadian
Course: Brunch, Lunch, Main Course
Serving: 1serving, Calories: 300kcal, Carbohydrates: 15g, Protein: 12g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 113mg, Sodium: 221mg, Potassium: 220mg, Fiber: 1g, Sugar: 1g, Vitamin A: 654IU, Vitamin C: 2mg, Calcium: 120mg, Iron: 1mg
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