Savory Smoked Salmon and Spinach Quiche for Easy Brunch Fun

Smoked Salmon and Spinach Quiche is my favorite answer to that weekend brunch panic. You know the feeling. Friends are coming over, you want something cozy but not complicated, and you also want to feel a tiny bit fancy without fussing for hours. This quiche checks all those boxes with a flaky crust, creamy custard, and that smoky salmon flavor that feels special. It slices like a dream, reheats well, and pairs with a simple green salad. If you can stir and pour, you can absolutely make this.

Why You’ll Love Smoked Salmon Quiche with Spinach

This quiche is a little bit elegant and very forgiving. We are talking crispy crust, tender spinach, and small pockets of salmon in a custard that bakes up silky and rich. If you are hosting brunch, it looks impressive on the table, yet it is simple enough to pull off even before your first coffee kicks in.

What I love most is how make-ahead friendly it is. You can prep the crust and fillings the night before, then just whisk the eggs in the morning and bake. The flavor is a balanced mix of savory, slightly salty salmon and creamy eggs, brightened with lemon zest and dill. It is the kind of dish that tastes like you tried really hard, except you did not.

When I first cooked a Smoked Salmon and Spinach Quiche for my family, I noticed the conversation switched from weekend plans to quiet, happy chewing. That is always a good sign. It slices clean, holds up on a plate, and feels special enough for showers, holidays, or lazy Sundays.

“This is the recipe I now make for every brunch. It turns out perfect each time, and my guests always ask for seconds. The salmon adds a fancy vibe without extra work.”

If you like to build a whole menu, try adding a crisp salad or roasted potatoes. If you have salmon lovers at your table, they may also enjoy my go-to helpful guide on gentle cooking methods over here: how to cook salmon gently. It is a great resource for mastering texture.

Also, yes, leftovers are even better the next day. The flavors settle in and the custard gets extra creamy in the fridge.

How to Make Salmon Spinach Quiche

You will be surprised how little effort it takes to make this look bakery-level. I will walk you through the process, including crust options, what kind of salmon to use, and the custard that always sets right. If you can preheat the oven and whisk, you are good.

Ingredients

• 1 pie crust, chilled. Use store-bought or homemade. Blind bake for best results.
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream. This combination makes the custard tender and not rubbery.
• 4 to 5 ounces smoked salmon, torn into bite-size pieces
• 2 packed cups fresh spinach, roughly chopped
• 1 small shallot or 1/4 small red onion, finely chopped
• 1/2 cup shredded Gruyere or Swiss cheese
• 1 tablespoon chopped fresh dill or 1 teaspoon dried
• 1 teaspoon lemon zest
• 1/4 teaspoon garlic powder
• Salt and black pepper
• 1 teaspoon olive oil or butter for the pan

Step-by-Step

• Prep the crust: Preheat the oven to 375°F. Fit the crust into a 9-inch pie dish. Dock with a fork, line with parchment, and fill with baking weights or dried beans. Blind bake for 12 to 15 minutes until the edges are lightly golden. Remove weights and parchment, then bake 5 minutes more. Let cool slightly.
• Wilt the spinach: Warm a small skillet over medium heat with a little oil or butter. Add the shallot and cook 2 minutes until soft. Add spinach with a pinch of salt and cook until just wilted, about 1 to 2 minutes. Set aside to cool a bit, then pat out extra moisture with a paper towel.
• Layer the fillings: Scatter the wilted spinach and shallot over the crust. Sprinkle the cheese evenly. Nestle in the smoked salmon pieces so they are evenly distributed.
• Make the custard: In a bowl, whisk eggs, milk, and cream. Add dill, lemon zest, garlic powder, 1/2 teaspoon salt, and a few grinds of pepper. Whisk until smooth, but do not overbeat.
• Pour and bake: Place the pie dish on a baking sheet for easy handling. Pour the custard over the fillings, moving the bowl as you pour so it spreads evenly. Bake at 350°F for 30 to 40 minutes, until the center is set with a slight jiggle and a knife inserted near the center comes out mostly clean.
• Rest and slice: Let the quiche rest 10 to 15 minutes. This sets the custard so you get gorgeous slices.

That is it. You just made something warm and elegant that fits any brunch table. If you want a zippier salmon idea for a side or a second dish on the spread, these spicy sriracha salmon tacos bring a crunchy, fresh contrast to the creamy quiche.

Fun fact that helps a lot: a quiche is done when the center looks just set and slightly jiggly. It will continue to set as it rests. If it puffs, do not panic. It will settle back down as it cools.

Smoked Salmon and Spinach Quiche bakes best on the middle rack for even heat. If your oven runs hot, tent the edges with foil once the crust is golden to prevent over-browning.

Variations

Quiche is a playground. Swap in what you like and keep the base the same. Here are some favorite spins that still keep the spirit of smoked salmon and greens.

• Cheese swaps: Try feta for a tangy note, or go classic with cheddar. A little goat cheese adds creamy pops throughout.
• Herb ideas: Dill is classic, but chives and parsley are lovely. A pinch of fresh tarragon makes it taste fancy.
• Crust options: Use a buttery pie crust, or try a hash brown crust for a fun crunchy base. Gluten-free crusts work fine too.
• Greens: Swap spinach for baby kale or arugula. Just wilt and squeeze out extra moisture.
• Veggie add-ins: Sautéed leeks, asparagus tips, or cherry tomatoes bring brightness. Keep total veggies around 1 to 1.5 cups so the custard can set.
• No-smoke option: If you prefer fresh salmon, flake cooked salmon and season with a little salt and lemon. Keep the same quantity and layer it just like smoked.
• Mini quiches: Bake in a muffin tin for portable brunch bites. Start checking for doneness at 18 minutes.

For a cousin of this recipe that plays with textures and light layers, you might love this flaky twist: salmon and spinach filo cottage cheese quiche. It is delicate, savory, and feels restaurant special.

If you are feeding kids, dial back the dill a bit and add a sprinkle of mild cheddar. It is familiar, cheesy, and still lets the salmon shine.

How to Store

Quiche is one of the best make-ahead dishes. It stores like a champ, and the texture is still lovely after reheating.

Cooling: Let your quiche sit until it is room temp before storing. This prevents condensation in the container that can make the crust soggy.

Fridge: Wrap tightly or store slices in airtight containers for up to 4 days. The flavor deepens a bit on day two, which is a nice bonus.

Freezer: Freeze individual slices, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Warm slices in a 300°F oven for 10 to 12 minutes. Microwaving works in a pinch, but the crust stays crisper in the oven. If using a microwave, do 50 percent power in 30-second bursts.

Serving leftovers cold is also wonderful. Smoked Salmon and Spinach Quiche straight from the fridge with a squeeze of lemon and a handful of arugula on the side is a very good lunch.

Expert Tips

Here are the simple small things that make a big difference. None of this is fussy, and it all helps your quiche taste like a dream.

• Blind bake the crust. This is the number one trick for a non-soggy bottom. You want a little color before adding the custard.
• Dry the spinach. Excess moisture can make the custard weep and the crust soggy. Pat it dry after wilting.
• Break the salmon into small pieces. Big chunks can make the texture uneven. Think small bite size for even distribution.
• Do not overfill. Your filling should come just under the rim. If you have extra custard, bake it in a buttered ramekin as a cook’s snack.
• Use the right dairy. Whole milk plus a little cream makes the custard tender and sets perfectly. Skim milk can make the texture watery.
• Season lightly. Smoked salmon is naturally salty. Taste the custard before adding more salt.
• Let it rest before slicing. Ten minutes is your friend. It makes for clean cuts and a creamy set.

Troubleshooting

If your quiche is runny, it probably needed a few more minutes. Bake until the center is just set. If the crust browns too fast, tent the edges with foil. If the custard looks overcooked or dry, reduce the oven temperature slightly and pull it when the center is still a tiny bit jiggly. A gentle bake keeps it creamy.

When you need a backup plan or want to expand your brunch menu, tuck a pot of soup on the stove. This comforting option is perfect with a slice of quiche on the side: chicken and rice soup for cozy nights. Your kitchen will smell amazing, and guests can serve themselves.

Common Questions

Can I make this the night before? Yes. Blind bake the crust, layer the fillings, and whisk the custard. Store separately in the fridge. In the morning, pour and bake. Or bake the whole quiche, cool, and reheat at 300°F for about 12 minutes.

What kind of smoked salmon should I use? Use cold-smoked or hot-smoked salmon, whichever you prefer. Cold-smoked has a silky texture and milder flavor. Hot-smoked is flakier and stronger. Both work well in Smoked Salmon and Spinach Quiche.

How do I prevent a soggy crust? Blind bake, drain the spinach, and cool fillings slightly before adding the custard. Also, bake on the middle rack and avoid overfilling.

Can I skip the cream? You can use all whole milk, but the texture will be less rich. If you need a lighter option, swap cream for half-and-half.

How will I know it is done? Look for a gently set center with a slight jiggle. A knife near the center should come out mostly clean. The top should be lightly golden.

Ready to Brunch Like a Pro

There is something special about pulling a golden quiche out of the oven and knowing brunch is basically done. This one is easy, elegant, and friendly to your schedule. Smoked Salmon and Spinach Quiche delivers creamy custard, bright herbs, and that savory salmon flavor that makes everyone think you went the extra mile. For more quiche inspiration and ideas, I love browsing recipes like this one from Smoked Salmon and Spinach Quiche – Two Cloves Kitchen or the tips and spins over at Smoked Salmon and Spinach Quiche – The Cozy Plum. Now pour yourself some coffee, preheat the oven, and make a quiche that turns your table into a happy little brunch party.