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5 from 1 vote

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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Entree
Cuisine: American
Keyword: salmon quiche
Servings: 8
Calories: 418kcal
Author: Barbara


  • 14.75 oz. canned salmon
  • 8 oz. heavy cream
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups mozzarella cheese, shredded
  • 1 deep dish pie crust, frozen


  • Preheat oven to 350 degrees F.
  • Prepare salmon by draining liquid and removing skin and bones. 
  • In a bowl, lightly beat heavy cream, eggs, salt and pepper.
  • Add salmon and shredded mozzarella cheese.
  • Pour into frozen pie crust.
  • Bake for 45-50 minutes or until cooked through to the center.  If it begins to get to dark for your liking, cover lightly with aluminum foil.
  • Let rest for 10 to 15 minute to set up before cutting. It can be served hot or at room temperature. 


  • 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.
  • Try our Salmon Patties and Salmon Casserole. 


Calories: 418kcal | Carbohydrates: 15g | Protein: 23g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 186mg | Sodium: 589mg | Potassium: 273mg | Fiber: 1g | Sugar: 1g | Vitamin A: 759IU | Vitamin C: 1mg | Calcium: 326mg | Iron: 2mg