This salmon quiche is a savory, creamy, and elegant dish that pairs flaky salmon with soft leeks, sharp Gruyere cheese, and a hint of mustard and chives—all nestled in a golden, buttery pie crust. It’s a simple yet sophisticated recipe that brings warmth and richness to any brunch table or evening meal.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly versatile. I can use fresh salmon, canned salmon, or hot smoked salmon depending on what I have on hand. The combination of the nutty Gruyere with the delicate leeks and fresh chives makes every bite feel like something special. Whether I’m planning ahead or pulling dinner together with pantry staples, this quiche never disappoints. Plus, it works just as well served warm or at room temperature, which makes it perfect for entertaining or easy leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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, cut into bite-sized chunks
1/2 cup Gruyere cheese, shredded
1–2 tablespoons chives, diced (fresh or freeze-dried)
Directions
I start by preheating the oven to 375°F. While it heats, I melt the butter in a skillet over medium heat and sauté the leeks until they’re soft, about 5–8 minutes. Then I set them aside to cool.
Next, I pierce the pie shell with a fork and par-bake it for 7–8 minutes to keep it from getting soggy later. Once out of the oven, I spread the mustard across the base of the crust.
I layer the cooled leeks and salmon evenly in the shell, sprinkle over the shredded Gruyere, and then pour in the egg and cream mixture, seasoned with salt and pepper. I scatter the chives on top and gently press them into the custard using a fork, just enough to moisten them.
The quiche bakes for 25–35 minutes or until it’s golden and set. I like to let it rest a bit before slicing, and it tastes great warm or at room temperature.
Servings and timing
This quiche serves 8 and takes about 45 minutes total—15 minutes for prep and 30 minutes to bake. It’s ideal for a weekend brunch, a light lunch, or even a cozy dinner.
Variations
I sometimes switch things up by using Swiss or Emmental cheese in place of Gruyere. If I don’t have leeks, shallots are a decent substitute. And when I want a little extra herbaceous flavor, I add a pinch of dill or tarragon. It’s also fun to try this with other cooked fish like mahi mahi for a twist on the classic.
storage/reheating
Leftovers keep well in the fridge for about 3 days. I reheat slices in the microwave or cover them loosely with foil and warm them in a 350°F oven until heated through.
This quiche also freezes beautifully. I either freeze it fully baked or unbaked, tightly wrapped, for up to 3 months. If I freeze it unbaked, I bake it straight from the freezer and just allow extra time in the oven.
FAQs
Can I use canned salmon instead of fresh or smoked?
Yes, I use canned salmon all the time when I want to save time. I just make sure to drain it well and break it into chunks before adding it to the pie shell.
Do I need to par-bake the pie shell?
I always par-bake the crust. It keeps the bottom from getting soggy and ensures a crisp base for the custard filling.
What kind of mustard works best?
I like using grainy mustard for its texture and depth, but Dijon works perfectly well too if that’s what I have in the fridge.
Can I make this quiche ahead of time?
Absolutely. I often prep it the night before and store it covered in the fridge. It bakes up beautifully the next day.
Can I freeze leftovers?
Yes, this quiche freezes well either before or after baking. I wrap it tightly and freeze for up to 3 months. When I’m ready to enjoy it, I reheat it in the oven until warmed through.
Conclusion
This salmon quiche is one of those dishes I find myself turning to again and again. It’s flavorful, comforting, and endlessly adaptable depending on what ingredients I have on hand. Whether I serve it for brunch with friends or pack leftovers for lunch, it always delivers a delicious and satisfying bite.
This savory Salmon Quiche combines flaky salmon, sautéed leeks, Gruyere cheese, and creamy custard in a golden pie crust. Perfect for brunch, lunch, or dinner, it’s elegant yet easy and delicious warm or at room temperature.
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 or Dijon mustard
3 large eggs
1/2 cup heavy whipping cream (35% b.f.)
Salt and pepper, to taste
1 1/2 cups cooked, canned, or smoked salmon, in bite-sized chunks
1/2 cup Gruyere cheese, shredded
1–2 tablespoons fresh or freeze-dried chives, diced
Instructions
Preheat oven to 375°F (190°C).
Melt butter in a skillet over medium heat and sauté leeks for 5–8 minutes until soft. Set aside to cool.
Prick pie shell with a fork and par-bake for 7–8 minutes. Remove and spread mustard over the base.
Layer sautéed leeks and salmon in the crust. Sprinkle with Gruyere cheese.
In a bowl, whisk eggs, cream, salt, and pepper. Pour over the filling in the crust.
Scatter chives on top and gently press them into the custard with a fork.
Bake for 25–35 minutes until golden and set. Let rest before slicing and serving.
Notes
Use Swiss or Emmental cheese instead of Gruyere if desired.
Shallots can substitute for leeks.
Add dill or tarragon for extra herb flavor.
Quiche can be made ahead and stored in the fridge overnight before baking.
Freeze baked or unbaked for up to 3 months. Bake from frozen with extended time.
