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Salmon Quiche Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 352
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust, store-bought or homemade
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 cup shredded Gruyère cheese (4 oz)
  • 1 (6 oz) can boneless skinless salmon, drained and flaked
  • 1/4 cup finely chopped fresh dill
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Pinch of ground nutmeg
  • 1 tablespoon Dijon mustard (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Line a 9-inch pie dish with the crust, prick the bottom with a fork, and blind bake with pie weights for 12 minutes. Remove weights and bake 5 minutes more.
  2. Whisk the eggs, cream, milk, salt, pepper, and nutmeg in a large bowl for about 1 minute until smooth.
  3. Brush the warm crust with Dijon mustard (if using). Scatter salmon, cheese, and dill evenly over the crust, then pour the egg mixture over everything.
  4. Bake for 35 to 40 minutes, until the edges are puffed and golden and the center still jiggles slightly when shaken.
  5. Cool the quiche on a wire rack for at least 10 minutes. Slice and serve warm or at room temperature.

Notes

If using a glass or dark metal pie pan, start checking the quiche about 5 minutes early, since those pans brown the crust faster. Letting the quiche rest after baking is important, otherwise the custard may run when you cut into it.