Salmon Quiche

Salmon quiche is a new version of a classic quiche using canned salmon, mozzarella cheese, eggs and heavy cream. It is fancy enough for a party but is also down to earth and quick to prepare.

It’s no secret. We love quiche. There’s an endless list of our favorites, including Make-Ahead Ham Quiche, Cheeseburger Quiche and Zucchini Quiche.

Salmon Quiche

It may be because they are so easy to prepare. This quiche one is no exception.  The number of ingredients is small; five in total (not including salt and pepper).  Most of the ingredients are ones that we stock regularly.

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We keep canned salmon for Salmon Patties and Salmon Casserole.  Frozen pie crusts can always be found for when we have a hankering for Grandma’s Pumpkin Chiffon Pie or Zucchini Pie.  Heavy whipping cream is always on hand for whipped cream or Low Carb Chorizo Taco Soup.  And eggs, well those are a given. We eat them a thousand different ways including Baked Eggs and Asparagus.

Another reason we love this so much is that you can prep it the night before, refrigerate and then bake when you are ready. Score!

Reason number three is that it can be eaten for breakfast, brunch, lunch or dinner.  Pair it with a simple side salad and fruit for a main coarse.

Notes about This Quiche Recipe

Be sure to use a deep dish frozen pie crust.  If you use the regular size, it will run over.

Drain the liquid from salmon. Remove skin and bones and discard. Those bones can be eaten for a great source of calcium if desired.

You could make this a lighter version using half and half or fat free half and half.

Feel free to customize by adding cooked onions, spinach or cooked broccoli, or you could change up the cheese option. Swiss cheese would be a good alternative.

If the top of the quiche starts to get to dark for your liking, cover lightly with foil at the end.

This quiche can be served hot or at room temperature.

You can prep this quiche ahead in a bowl. Cover and refrigerate overnight. Don’t put into the crust until ready to bake.

How To Make Salmon Quiche

Full recipe for salmon quiche is at the bottom of this post.

In a large bowl, lightly beat eggs and heavy whipping cream. Add salt and black pepper. Prepare the salmon by removing the skin, bones and cartilage. Add salmon and shredded mozzarella cheese to the egg mixture. Pour into a frozen deep dish pie crust. Bake in a preheated 350 degree oven for 45 to 50 minutes. Let rest for 10 to 15 minutes before cutting.