Smoked Salmon Quiche
With savory smoked salmon, tasty fresh asparagus and creamy Swiss cheese, this Smoked Salmon Quiche is a tasty and versatile entrée for breakfast, lunch or dinner. I love the versatility of quiche. And I especially appreciate its ability to adapt to different ingredients. Isn’t it nice to be able to change up a recipe for seasonal availability? Or simply to use what you have on hand? Even better, quiche is always tasty. Yup, no boredom here.
Today’s quiche is flavored with smoked salmon, asparagus and Swiss cheese. Inspired by my blogging friends (see below for more recipes) who are preparing seafood, along with some smoked salmon I just got from my community supported fishery, it proved to be a winner!
Why You’ll Love This!
Tasty. Smoked salmon, asparagus and Swiss cheese are premium ingredients that give this quiche delicious flavor.
Versatile. Quiche is often considered a breakfast or brunch food, but it’s good on so many other occasions too. Try it for lunch or a light supper. Or for a baby shower or other party, where you can easily make multiple quiches in the same or different flavors. See the list under Variations below.
Healthy. How do you beat getting some healthy omega-3 fatty acids at breakfast! And with asparagus for a vegetable and calcium-loaded cheese, this is a no guilt meal.
What You’ll Need
- Eggs. This is the thickening for the custard.
- Half & half. This is the liquid component of the custard. You can use whole milk or cream if you prefer.
- Dried dill. This adds flavor. You can also use fresh–double or triple the quantity in that case.
- Onion. This adds flavor.
- Smoked salmon. This adds nutrition and flavor.
- Asparagus. This adds nutrition and flavor.
- Swiss cheese. This adds nutrition, flavor and creamy goodness.
- Salt, pepper.
- Your favorite pie crust (optional–omit for low-cab / keto)
- A pie dish or tart pan to bake this in.
Step by Step Directions
Blind bake the crust if using.
Beat together eggs, half & half, dill, salt and pepper. Set aside.
Sprinkle onion, flaked salmon asparagus, and half of the cheese evenly in tart pan or pre-baked pie crust if using.
Pour egg mixture over quiche filling and top with remaining cheese.
Bake at 350 F for Bake at 350 degrees for 35-45 minutes until slightly golden and puffy and knife inserted off center comes out clean. A deep dish quiche may take up to 15 minutes longer.
How to Serve
For breakfast, I like to serve quiche with fruit. Consider adding some apple slices along with this fun Five Ingredient Caramel Dip for tasty fall flavor. Or go elegant with this Fresh Berry Salad with Limoncello.
For lunch or a light supper, simply add another light side like this Easy Pumpkin Coconut Soup or this Easy Thai Carrot Salad to make a lovely complete meal.
And of course quiche really shines at a brunch or luncheon buffet.
Sometime I made a quiche with a crust and sometimes without. I like the crispy base a crust provides, but often I’m counting calories and quiche is amazing even without!
If you skip the crust, this dish becomes low carb. If you’re actually doing keto, substitute cream for the half and half too.
On Quiche (Pan) Sizes. I made my quiche in a 10 inch tart pan, which I use a lot for quiche since it makes a pretty presentation. But this recipe should also work in a deep dish standard pie size. Smaller pan sizes will require changing the amounts of ingredients—you would use approximately half for a frozen shallow 9-inch pie crust.
See Build Your Own Quiche for some guidelines on different pan sizes.
And for some tasty filling variations check out my Whitefish Dill Quiche, Mini Pepper and Spinach Quiche, Sun-dried Tomato and Spinach Quiche or Spinach Feta Quiche!
I am a big fan of leftover quiche! If you’re reheating a large quantity, you can pop it in the oven right in the original pan, covered with foil. Individual pieces can be microwaved uncovered. And although eating quiche cold can be the topic of debate, I’d have it for breakfast any day!
Per foodsafety.gov, leftover quiche will keep, wrapped in the refrigerator, for 3-5 days.
Leftover quiche can also be frozen. You can even freeze a whole quiche to serve later. After baking, let cool, wrap tightly, then reheat from frozen in the oven. While it’s slightly less perfect than a fresh quiche, it still makes a good meal option.
Tips & FAQs
To make this in different sizes, see Build Your Own Quiche for some guidelines on how to adjust quantities.
Satisfying Seafood Recipes
- Fried Fish Fillets from That Recipe
- Gordon Ramsay Fish and Chips from Jen Around the World
- Linguine with Carbonara Clam Sauce from A Kitchen Hoor’s Adventures
- Salmon with Fusilli and Pesto from Palatable Pastime
- Skillet Shrimp Scampi from Cheese Curd In Paradise
- Smoked Salmon Quiche from Art of Natural Living
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Smoked Salmon Asparagus Quiche
- 6 eggs
- 2 cups half & half
- 1 Tablespoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup finely chopped onion
- 8 ounces smoked salmon
- 8 ounces asparagus cut into bite-sized pieces
- 1 cup shredded Swiss cheese divided
- an optional pie crust may be used if desired
- (Optional) Blind bake the crust if using. Fit the crust to an 10 inch tart pan, deep pie pan or the equivalent. Poke holes in the bottom, line with parchment and pie weights, then bake at 375 for 15 minutes. Remove the parchment and bake about another 10 minutes until bottom is dry and just starting to brown. Remove from the oven. Crust can be filled warm or cooled.
- Beat together eggs, half & half, dill, salt and pepper. Set aside.
- Sprinkle onion, flaked salmon, asparagus and half of the cheese evenly into baked crust (or into tart or pie pan if not using a crust).
- Pour egg mixture over quiche filling and top with remaining cheese.
- Bake at 350 F for Bake at 350 degrees for 35-45 minutes until slightly golden and puffy and knife inserted off center comes out clean. A deep dish quiche may take up to 15 minutes longer.
- Serve warm or cold.
Originally published on Jun 1, 2017
- Blackened Salmon Tacos
- Pumpkin Ice Cream, Jeni Style
Quiche also appears to be quite a staple within our weekly evening meal selections. They have been simple, economical and can take on any taste you desire with all the elements you’ll add. Thanks for sharing this amazing recipe with us.
Yes, I agree–an easy and versatile dish!
This is one of the tastiest quiches I have seen in a while! Great recipe!
I have never made quiche…the combination of smoked salmon and asparagus sounds delicious Inger…it sure looks easy!
Thanks for the recipe and have a wonderful weekend 🙂
It really is easy Juliana–perfect for a lazy meal anytime! Have a great week!
What a beautiful quiche Inger and I love how you placed the asparagus, a showstopper for sure.
With my locally sourced smoked salmon, which comes from Alaska and is sold out or farmers market, you can be sure I will be making this soon! I actually have four packets of smoked salmon in the freezer…
Mine came out of my freezer, from my CSF David. Isn’t it great!
asparagus makes for a gorgeous quiche! tasty too. 🙂
This is a really nice late spring and/or brunch entree. Quiche is a versatile almost anything goes kind of dish. Love it.
I agree Velva!
always love asparagus quiche, look wonderful!
You really can’t go wrong with asparagus can you!