This easy salmon spinach quiche with goat cheese combines a few of my favorite things: smoked salmon, eggs, and pie crust. Quiche is such an underrated dish - it's savory, comforting, and pretty easy to make (especially if you're using a frozen pie crust, which you totally can).
In fact, it's so easy, it was actually one of the very first things I learned how to cook! I think it was of the ham and cheese variety (and it was definitely a frozen pie crust). This version takes it up a notch with all these delicious ingredients, including the creamy goat cheese. You'll also notice we're not using a ton of eggs. This is going to give us a more creamy, custard-like texture that is super luxurious.
This smoked salmon spinach quiche with goat cheese is truly the best. A savory delight that's perfect for brunch or a fancy dinner.
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Frequently Asked Questions
Yes, you can use fresh salmon instead of smoked salmon in a quiche. However, the flavor profile will be different, as smoked salmon provides a distinct smoky and savory taste.
Yes, you can freeze a smoked salmon quiche. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. Thaw it in the refrigerator overnight before reheating.
Yes, you can reheat a smoked salmon quiche. Preheat your oven to 325°F (165°C), cover the quiche with foil, and warm it in the oven for about 15-20 minutes until heated through.
Why You're Going to Love This Recipe
Irresistible Flavor: Indulge in the exquisite combination of smoked salmon, savory spinach, and creamy goat cheese in every delectable bite.
Elegant Brunch Delight: Impress your guests with this elegant and sophisticated dish that's perfect for brunch gatherings or special occasions.
Creamy and Luxurious: The rich and creamy custard made with eggs, heavy cream, and creme fraiche creates a luxurious and velvety texture that will leave you craving for more.
Easy Prep and Customization: With simple preparation steps and the option to customize the ingredients, you can easily tailor this quiche to your taste preferences and dietary needs.
Versatile and Adaptable: Whether you choose a homemade crust or go for the convenience of a pre-made crust, this recipe offers flexibility and allows you to make it your own.
Delightful Leftovers: Enjoy the mouthwatering leftovers of this quiche for a quick and satisfying meal later. It's perfect for a grab-and-go lunch or a delicious snack.
Impressive Presentation: The beautiful combination of smoked salmon, spinach, and dill makes this quiche a feast for the eyes and the taste buds.
Bringing Gourmet to Your Table: Elevate your dining experience with this gourmet-inspired recipe that combines sophistication with comfort in the most delightful way.
What is Quiche, Exactly?
So, quiche is like this posh savory pie from France. Picture a flaky crust filled with eggs, cream, and all sorts of fancy stuff like cheese, veggies, or bacon.
The story goes that quiche originated in the region of Lorraine, France. Quiche Lorraine was the OG, packed with bacon, eggs, cream, and oh-so-glorious cheese.
But quiche didn't stop there. It jet-setted worldwide and became a brunch superstar. It's the go-to dish for those who want elegance and comfort in one bite.
Nowadays, you can get wild with quiche. Even in this version, you can make it your own. Try it with hot smoked salmon, broccoli, asparagus, leek, cream cheese, ricotta, feta, or zucchini. You can even try experimenting with a puff pastry crust!
Whether you're brunching with your besties or indulging in a fancy solo feast, quiche is the epitome of sophistication and yumminess.
Ingredients
Smoked Salmon: Adds a savory and smoky flavor that pairs perfectly with the other ingredients.
Spinach: Provides a vibrant green color, earthy taste, and a boost of nutrients to the quiche.
Goat Cheese: Adds a tangy and creamy element that complements the smoked salmon and spinach beautifully.
Dill: Brings a fresh and herbaceous flavor that enhances the overall taste of the quiche.
Eggs: Create a luscious and custard-like texture, binding all the ingredients together.
Heavy Cream: Adds richness and a velvety texture to the filling, making it luxuriously creamy.
Creme Fraiche (for garnish): Provides a tangy and slightly sour note, balancing the flavors of the quiche.
Crust (frozen or homemade): Provides a buttery and flaky base for the quiche, adding texture and structure.
How to Make Salmon Spinach Quiche
First, we'll pre-bake the crust to ensure it stays delightfully crisp. Whether you're using a frozen crust or a homemade one, follow the instructions and blind-bake it until it turns a lovely golden brown.
To create a delectable homemade crust, we'll start by combining all-purpose flour and a pinch of salt in a mixing bowl. This will form the base of our buttery and flaky crust.
Next, we'll incorporate cold unsalted butter into the flour mixture. Using your fingertips or a pastry cutter, gently work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving a light and tender crust.
Now, it's time to add the liquid that brings our crust together. Gradually pour in ice water, a tablespoon at a time, while mixing the ingredients. Stir until the dough starts to come together. Be cautious not to overmix, as it can result in a tough crust.
Once the dough has formed, transfer it onto a clean surface and gently shape it into a round disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough allows the gluten to relax, making it easier to roll out later.
After the dough has rested, remove it from the refrigerator. On a lightly floured surface, roll it out into a circle slightly larger than your pie dish. Carefully transfer the rolled dough to the pie dish, gently pressing it into the bottom and sides.
To prevent any shrinkage during baking, trim any excess dough hanging over the edges of the dish. You can crimp the edges decoratively or use a fork to create a simple pattern. Now, our homemade crust is ready to be pre-baked. Preheat your oven to 350F, and line the crust with parchment paper. Using pastry weights, barely, or rice, weigh down the crust. Bake for 10-15 minutes, until the crust is slightly golden. Set aside to cool while we make the filling.
To create the filling, we'll begin by arranging the slices of smoked salmon evenly on the bottom of the pre-baked pie crust. This layer of savory and smoky goodness sets the stage for a flavor-packed quiche.
Next, we'll add a touch of freshness and vibrancy by scattering the chopped spinach over the salmon. The earthy taste and vibrant green color of the spinach add a lovely contrast to the rich flavors of the salmon and other ingredients.
In a separate bowl, we'll whisk together the key components that make our filling irresistibly creamy and delicious. We'll combine eggs, heavy cream, creme fraiche, crumbled goat cheese, and a generous sprinkle of fresh dill. A pinch of salt and a dash of black pepper will bring everything together.
The whisking action ensures that the ingredients meld together perfectly, creating a harmonious mixture. The eggs provide a luscious and custard-like texture, while the heavy cream and creme fraiche contribute to a rich and velvety consistency. The crumbled goat cheese adds tanginess and a creamy element, while the fresh dill infuses the filling with its delightful herbal aroma.
Once the filling is well combined, we'll pour it over the smoked salmon, spinach, and goat cheese in the pre-baked crust. The filling will gracefully fill the crust, enveloping the ingredients in a creamy embrace. We'll make sure the filling is evenly distributed to ensure a consistent and delightful experience with each bite.
With the filling in place, our quiche is ready to go into the oven. It will bake until the custard sets, achieving a golden hue on top.
Crustless Quiche
You can easily make this whole dish without the crust, or without pastry! Instead of arranging the smoked salmon and spinach over a crust, we'll focus on creating a flavorful and creamy filling.
In a bowl, we'll whisk together the eggs, heavy cream, creme fraiche, crumbled goat cheese, fresh dill, salt, and black pepper until well combined. We'll ensure all the ingredients are evenly mixed, creating a smooth and velvety texture.
Then, we'll pour this filling directly into a well-greased pie dish or quiche pan. The filling will bake in the oven until it sets and turns golden on top, creating a luxurious crustless quiche that showcases the irresistible combination of smoked salmon, spinach, goat cheese, and dill.
This modification allows you to enjoy the flavors and textures of the quiche without the added element of a traditional crust.
Serving Suggestions
Brunch Extravaganza: Serve the quiche as the star of a lavish brunch spread, alongside a variety of fresh fruits, flaky croissants, and a refreshing mimosa bar.
Elegant Luncheon: Elevate your luncheon with a sophisticated presentation of the quiche, accompanied by a mixed green salad dressed with a tangy vinaigrette and crusty baguette slices.
Outdoor Picnic: Pack the quiche for a chic picnic experience. Pair it with a selection of artisan cheeses, crusty bread, and a refreshing sparkling water infused with lemon or cucumber.
Weeknight Delight: Enjoy the quiche as a quick and satisfying weeknight dinner. Serve it with a side of dressed mixed greens for a balanced meal that's both effortless and delicious.
Party Pleaser: Cut the quiche into bite-sized portions and serve as an elegant appetizer at your next soirée. Accompany it with a variety of gourmet olives, crackers, and a selection of sparkling wines.
Wine Pairing
Crisp Sauvignon Blanc: Pair your quiche with a chilled glass of Sauvignon Blanc. Its zesty acidity and herbaceous notes will complement the flavors of the salmon, spinach, and fresh dill.
Elegant Chardonnay: Opt for an elegant Chardonnay with a touch of oak. Its creamy texture and notes of citrus and vanilla will harmonize beautifully with the rich and creamy filling of the quiche.
Dry Rosé: A dry Rosé with its refreshing and vibrant character can be a delightful choice. The fruity and floral notes will provide a lovely contrast to the smoky salmon and add a touch of elegance to your meal.
Sparkling Wine: Celebrate in style with a glass of sparkling wine. Whether it's Champagne, Prosecco, or Cava, the effervescence and crispness of the bubbles will cleanse your palate and enhance the flavors of the quiche.
Pro Tips and Tricks
Quality Ingredients: Use the freshest and highest-quality ingredients available. Opt for premium smoked salmon, fresh organic spinach, and locally sourced eggs and dairy products for the best flavor and texture.
Pre-Bake the Crust: Pre-baking the crust ensures a crisp and flaky base. Brush the crust with an egg wash before pre-baking to create a protective barrier that prevents it from becoming soggy.
Layering Technique: When arranging the smoked salmon and spinach, ensure an even distribution to create a balanced bite in every slice. Alternate layers of salmon and spinach for maximum flavor integration.
Whisk Vigorously: When whisking the filling ingredients together, whisk vigorously to incorporate air. This will result in a light and airy quiche with a silky texture.
Let it Rest: After baking, allow the quiche to rest for a few minutes before slicing. This helps the custard to set and makes it easier to achieve clean, beautiful slices.
Garnish Gracefully: When serving, garnish the quiche with a sprig of fresh dill and a dollop of creme fraiche. The fresh herb and tangy creaminess will add an extra layer of elegance and flavor.
Experiment with Seasonings: Don't be afraid to add your own personal touch. Consider adding a pinch of smoked paprika, a sprinkle of lemon zest, or a dash of hot sauce to elevate the flavors and make the quiche uniquely yours.
Storage & Reheating
- Storage: Once the quiche has cooled completely, cover it tightly with plastic wrap or transfer it to an airtight container. Refrigerate the quiche to keep it fresh. It is best consumed within 2-3 days.
- Refrigeration: To maintain the texture and flavor, store the quiche in the refrigerator. The cool temperature will help preserve its freshness and prevent bacterial growth.
- Reheating: To reheat the quiche, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it loosely with aluminum foil to prevent excessive browning. Reheat for about 15-20 minutes or until the center is heated through.
- Individual Portions: If reheating individual slices, you can use a microwave. Place a slice on a microwave-safe plate and heat it in 30-second intervals until it reaches the desired temperature. Be mindful not to overheat to prevent the eggs from becoming rubbery.
- Serve Warm: Once reheated, allow the quiche to cool slightly before serving. It is best enjoyed warm or at room temperature.
Remember that reheating may slightly affect the texture of the quiche, but it will still be delicious.
Freezing
- Cool Completely: Allow the quiche to cool completely after baking and before freezing. This helps maintain the integrity of the filling and crust.
- Wrap Well: Wrap the quiche tightly with plastic wrap, ensuring it is well-sealed to prevent freezer burn and maintain its freshness. Alternatively, you can place the quiche in an airtight freezer-safe container or wrap it with aluminum foil.
- Label and Date: Don't forget to label the wrapped quiche with the name and date of preparation. This helps you keep track of its storage time and makes it easier to identify later.
- Freeze Flat: Lay the wrapped or containerized quiche flat in the freezer to allow for even freezing and easy storage. Once frozen, you can stack it with other frozen items if needed.
- Storage Time: The quiche can be stored in the freezer for up to 2-3 months. Beyond that, the quality may deteriorate.
- Thawing and Reheating: When you're ready to enjoy the frozen quiche, thaw it in the refrigerator overnight. Once thawed, follow the reheating instructions provided earlier to ensure it is heated through and ready to serve.
More Great Brunch Dishes
📖 Recipe
Smoked Salmon Spinach Quiche with Goat Cheese
Equipment
- 9" pie plate
Ingredients
For the Crust
- 1 frozen pie crust optional - if homemade is preferred, see below.
- 1¼ C flour
- ½ teaspoon salt
- ½ C unsalted butter cold and cubed
- 3-4 tablespoon ice water
For the Quiche
- 6 oz smoked salmon
- 1 C fresh spinach chopped
- 4 large eggs
- 1 C heavy cream
- ¼ C creme fraiche
- 4 oz goat cheese crumbled
- 1 tablespoon fresh dill plus more, for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
For the Crust
- Preheat your oven to 375°F.
- If you're using a premade crust, follow the package instructions for pre-baking.
- If making a homemade crust, combine the flour and salt in a mixing bowl. Add the cold, cubed butter and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish, trimming any excess. Prick the bottom of the crust with a fork.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Pre-bake the crust in the preheated oven for about 12-15 minutes, or until it's lightly golden.
- Remove the parchment paper and weights/beans, and let the crust cool slightly.
For the Quiche
- Arrange the smoked salmon slices evenly on the bottom of the pre-baked pie crust.
- Scatter the chopped spinach over the salmon.
- In a separate bowl, whisk together the eggs, heavy cream, creme fraiche, crumbled goat cheese, fresh dill, salt, and black pepper until well combined.
- Pour the egg mixture over the salmon, spinach, and goat cheese, ensuring it fills the crust evenly.
- Place the quiche in the preheated oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown.
- Once cooled slightly, you can add dollops of creme fraiche on top of the quiche.
- Garnish with fresh dill sprigs for an extra touch of flavor and presentation.
Video
Notes
- Make it ahead: This quiche can be prepared ahead of time and refrigerated. Simply cover it tightly with foil or plastic wrap and store in the refrigerator for up to 24 hours. When ready to serve, reheat in a preheated oven at 325°F (165°C) for about 15-20 minutes or until warmed through.
- Versatile ingredient options: Feel free to customize this quiche to your taste preferences. You can experiment with different types of cheese, such as feta or cheddar, in place of goat cheese. Additionally, you can add other vegetables like sliced mushrooms or roasted red peppers for added flavor and variety.
- Leftover storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or enjoy them cold as a tasty snack or quick meal.
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
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