Salmon and spinach filo cottage cheese quiche is what I make when I want something cozy and a little fancy without stressing in the kitchen. Maybe you’ve got a package of filo pastry waiting in the freezer and some salmon that needs a purpose. Maybe you’re craving a lighter, crunchy-crusted quiche that still tastes rich and satisfying. This is that dish. It’s quick to prep, uses simple ingredients, and it always looks like you put in more effort than you did. I’ve made it on busy weeknights and for brunch with friends, and it never fails me.
Why You’ll Love This Recipe
This quiche is the sweet spot between comfort food and light eating. The filo layers bake up crisp and flaky, the spinach brings fresh, earthy flavor, and the salmon adds a buttery richness that plays so well with creamy cottage cheese. It’s easy to assemble, bakes in under 40 minutes, and slices clean for a stress free brunch or dinner.
I like that it feels special but doesn’t require much prep. You can use leftover cooked salmon or a hot smoked fillet. Cottage cheese keeps the filling tender and protein packed, and a little lemon zest wakes everything up. If you’ve ever worried about heavy quiche, this is a brighter take. It’s also flexible enough to welcome your favorite herbs or a handful of leftover veggies. I call it my Savory Salmon and Spinach Filo Cottage Cheese Quiche Delight because the first bite really does make me smile.
If you’re curious about mastering crisp layers, I have a little guide on filo crust tips that covers brushing, layering, and preventing sogginess. It helps.
“Made this for a Sunday brunch and everyone went back for seconds. The filo crust was shatter crisp and the filling felt light but indulgent. I’m saving this for holidays.”
Variations
Once you’ve tried the base recipe, you’ll see how easy it is to riff. Swap the spinach for baby kale or chard if that’s what you’ve got. Use hot smoked salmon for a deeper flavor or leftover roasted salmon for a gentle, buttery vibe. A sprinkle of dill or chives makes it taste extra fresh. For a little tang, add a spoonful of grainy mustard to the egg mixture. If you like a hint of creaminess without cream, whisk in a couple tablespoons of Greek yogurt along with the cottage cheese.
Gluten free friends can use gluten free phyllo if available, or build a crustless version by skipping the filo and greasing the dish with olive oil. Keep an eye on baking time since crustless quiche can set a touch faster. If you’re cooking for kids, go with milder herbs and skip capers or anything briny. If you want a little more richness, scatter a small handful of grated gruyere or cheddar over the top before baking.
And if salmon is not in the fridge today, you can still keep the spirit of this quiche alive with cooked chicken, flaky tuna, or even sautéed mushrooms for a vegetarian twist. The method stays the same, and the cottage cheese keeps it soft and custardy.
How to Make This Quiche
What You Need
- Filo pastry sheets, thawed in the fridge overnight
- Cooked salmon, flaked, about 1 to 1.5 cups
- Fresh spinach, roughly 3 cups, wilted and squeezed dry
- Cottage cheese, 1 cup, whole milk if possible
- Eggs, 4 large
- Milk, 1/2 cup, or a splash more if needed
- Olive oil or melted butter for brushing filo
- Garlic, 1 small clove, finely grated
- Lemon zest, 1 teaspoon
- Salt and pepper to taste
- Optional: chopped dill or chives, a pinch of nutmeg
- 9 inch pie dish or tart pan, parchment paper, pastry brush
Step by Step
- Prep the oven and pan: Heat the oven to 375°F or 190°C. Lightly oil your pie dish and line the base with a circle of parchment to make slicing easier.
- Layer the filo: Place one sheet in the dish, brush lightly with olive oil or butter, and repeat with 6 to 8 sheets, rotating each layer a bit so the overhang is even. Don’t stress about tears. Filo is forgiving.
- Make the filling: In a bowl, whisk eggs, milk, cottage cheese, garlic, lemon zest, salt, and pepper. Stir in spinach, herbs if using, and the flaked salmon. If the mixture looks super thick, add a tablespoon or two more milk. It should pour slowly, not runny but not stiff.
- Fill and fold: Pour the filling into the crust. Fold the filo edges inward to create a rustic rim. Brush the top edges with a bit more oil or butter for a deeper golden color.
- Bake: Set on a lower rack for 30 to 40 minutes, until the center is just set and a knife near the center comes out mostly clean. The top should have little golden freckles.
- Rest and slice: Let it sit for 10 to 15 minutes. This helps it slice neatly and keeps the layers crisp.
Pro tip: Avoid watery filling by squeezing the spinach well and patting the salmon dry. If you’re using leftover salmon, check for pin bones and remove any before adding it to the mixture. This extra minute of care goes a long way for texture and safety.
Another tip I rely on for a perfect Savory Salmon and Spinach Filo Cottage Cheese Quiche Delight is brushing only the edges of the top two filo sheets. It keeps the middle layers delicately crisp and prevents greasy spots. And if your kitchen is warm, cover the waiting filo sheets with a slightly damp towel so they don’t dry out.
How to Serve This Quiche
I love serving this quiche warm with a simple salad. Think arugula, lemon, olive oil, and a pinch of salt. The peppery greens balance the creamy filling and flaky crust. If you want to add a side that feels special, roast cherry tomatoes with a little balsamic until they burst and spoon them next to each slice.
For brunch, set out sliced cucumbers, fresh dill, and a dollop of yogurt with a squeeze of lemon. If you’re going dinner mode, pair it with a small bowl of soup. A light veggie soup or a clear chicken broth works nicely. Don’t forget a crisp white wine or chilled sparkling water with lime. This is also a good place to set out a tiny jar of capers for those who love briny pops.
If filo crusts make you nervous, you’ll appreciate this quick primer on how to cook salmon gently so the filling stays tender and moist. And remember, the charm here is rustic. A few flaky edges and uneven folds are part of the beauty.
Bonus move for a crowd: cut the quiche into small squares or wedges and serve as finger food. It holds together well and tastes just as good at room temperature.
How to Store, Freeze, and Reheat?
Let leftovers cool to room temperature before storing. Wrap slices individually and refrigerate for up to 3 days. To keep the crust from softening too much, store the quiche on a plate without a lid until it’s cool, then cover lightly with plastic wrap or a reusable cover.
For freezing, wrap each slice tightly in parchment, then foil, and place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge for best texture.
Reheat slices on a baking sheet at 325°F or 165°C for 10 to 15 minutes. Skip the microwave if you can because it softens filo. If you must use it, microwave in short bursts and then pop the slice in a hot skillet for a minute to crisp the bottom. Food safety wise, always reheat until steaming hot in the center.
If you find the crust softened a bit, a quick toast in a dry skillet can revive it. Put the slice crust side down over medium heat for 2 to 3 minutes and it perks right up.
Common Questions
Can I use frozen spinach? Yes. Thaw completely, squeeze out as much water as you can, and measure after draining. Too much moisture is the enemy of a crisp crust.
What if I don’t have cottage cheese? Use ricotta and add a pinch more salt. Cottage cheese gives a bit more protein and a lighter texture, but ricotta works well in a pinch.
Can I make it ahead? You can assemble the filling a day ahead and keep it in the fridge. Layer the filo and bake just before serving for the best texture.
Do I have to blind bake the filo? No. Since filo is thin and you brush layers lightly, it bakes through without blind baking. Putting the dish on a lower oven rack helps crisp the base.
What salmon is best? Cooked fresh salmon or hot smoked salmon both work. If using canned salmon, drain well and remove any skin or bones for a cleaner texture.
Let’s Get This Quiche On Your Table
Now you’ve got everything you need to make a reliable, tasty Savory Salmon and Spinach Filo Cottage Cheese Quiche Delight at home. It’s crisp, creamy, and surprisingly light, and it works for any meal of the day. If you want more angles on this dish, I found these versions helpful and inspiring in their own ways: the balanced approach in Salmon And Spinach Filo Cottage Cheese Quiche – Cooked, the fresh and healthy spin in Salmon and Spinach Filo Cottage Cheese Quiche | olivemagazine, and the streamlined prep from Salmon and Spinach Quiche (10-Minute Prep) – That Cute Dish!. Give it a try, tweak it to your taste, and make it your own. I hope your first bite brings that same happy quiet I get at my table.
Savory Salmon and Spinach Filo Cottage Cheese Quiche Delight
Ingredients
Method
- Preheat the oven to 375°F (190°C) and lightly oil your pie dish. Line the base with a circle of parchment.
- Layer one sheet of filo pastry in the dish, brush lightly with olive oil or melted butter, and repeat with 6 to 8 sheets, rotating each layer slightly.
- In a bowl, whisk together the eggs, milk, cottage cheese, garlic, lemon zest, salt, and pepper.
- Stir in spinach, herbs (if using), and flaked salmon. Adjust milk if the mixture is too thick.
- Pour the filling into the prepared crust. Fold the filo edges inward to create a rustic rim and brush with additional olive oil or butter.
- Bake on a lower rack for 30 to 40 minutes, until the center is set and a knife comes out mostly clean. Look for golden freckles on top.
- Allow to rest for 10 to 15 minutes before slicing to maintain crisp layers.
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