Salmon Quiche
Spinach salmon quiche is hearty, healthy, and delicious. A flaky pie crust is loaded with tons of perfectly cooked eggs full of spinach and salmon for a breakfast that's as healthy as it is tasty.
A healthy, delicious start to the day is the best way to get things going on the right foot, and this is the perfect recipe for that. This is one of my favorite breakfasts to make because it's loaded with protein and healthy fat to keep us full all the way through lunch.
Why You'll Love This Spinach Salmon Quiche Recipe
- It's a healthy recipe full of protein and spinach to power you through the day.
- It has the classic golden pie crust base that makes quiche so delicious.
- It's an easy recipe that requires minimal effort and tons of flavor.
Top Tip
Par bake your crust to ensure it bakes to golden perfection without getting soggy after the quiche filling is added.
Ingredients
This simple quiche uses basic ingredients you can find in your kitchen or at your local grocery store.
All the ingredients are listed here, but you'll find their exact amounts in the recipe card at the end of the post.
- Refrigerated pie crust
- Olive oil
- Salmon, skinless
- Diced onions
- Eggs
- Milk
- Salt
- Pepper
- Chopped tomatoes
- Spinach, finely chopped
- Cream cheese
Instructions
This quiche is an easy breakfast recipe that only takes a few minutes of prep and a little baking. That's it!
The recipe highlights are listed here, but you'll find the exact instructions in the recipe card at the end of the post.
1: Par-bake the pie crust.
2: Cook the salmon and onions until the salmon is fully cooked. Break the salmon into chunks as it cooks.
3: Combine the eggs, milk, salt, and pepper.
4: Stir in the tomatoes, spinach, and cooked salmon mixture.
5: Pour the egg mixture into the pie crust.
6: Cut the cream cheese into chunks and place them on top of the quiche.
7: Bake until the center is set and the top begins to brown. If the edges of the crust get too dark, cover them with aluminum foil.
Substitutions and Variations
- Make this quiche without crust for a keto version.
- Use your favorite fish or even shellfish for this quiche.
- Omit the cream cheese for a lower calorie quiches.
Equipment
- Measuring cups and spoons
- Skillet
- Knife
- Cutting board
- Pie plate or dish
Storage
Refrigerate this spinach salmon quiche for up to 3 days in an air-tight container. Freezing this quiche isn't recommended.
To reheat the quiche, microwave individual portions at 1-minute intervals until heated through.
What to Serve with Spinach Salmon Quiche
Serve this delicious quiche on its own or pair it with your other breakfast favorites for a super-hearty and filling breakfast.
Tips for Making the Best Spinach Salmon Quiche
- Par-bake the crust to ensure it remains crispy rather than soggy.
- If your crust edges begin to look too brown, wrap them with foil.
- Cook the salmon in the skillet until it flakes easily with a fork and no further. This ensure moist, tender salmon in your quiche.
FAQ
Quiche is a breakfast tart made with a pie crust filled with an egg mixture typically containing cheese. It may also contain some sort of meat.
That's a matter of personal preference. Quiche can be served hot or cold and is delicious either way.
Absolutely not. Quiche can be made with or without a crust.
Bacon, ham, spinach, tomatoes, leeks, mushrooms, onions, and bell peppers all work well in quiches. Pre-cook meats and vegetables with high moisture content before adding them to your egg mixture.
Check out these other Salmon Recipes
Salmon Quiche
This spinach salmon quiche is loaded with protein, healthy fat, and spinach. It's a flavorful, hearty, and a healthy start to the day.
Ingredients
- 1 refrigerated pie crust
- 1 tbsp olive oil
- 6 oz salmon, skinless
- ½ cup diced onions
- 4 eggs
- 1 cup milk
- ½ tsp salt
- ¼ tsp pepper
- ½ cup chopped tomatoes
- ½ cup spinach, finely chopped
- 2 oz cream cheese
Instructions
- Preheat oven to 350ºF.
- Pre-bake pie crust for 10 minutes. Set aside.
- In a medium skillet over medium heat, add olive oil, salmon, and onions. Break salmon into small chunks as it cooks. Cook for about 5 minutes or until salmon is cooked thoroughly.
- In a large bowl, combine eggs, milk, salt, and pepper.
- Stir in tomatoes, spinach, and cooked salmon mixture.
- Pour egg mixture into your pre-baked pie crust.
- Cut cream cheese into chunks and place them on the top of the egg mixture.
- Bake for 40 minutes or until the top begins to brown and the center is set.
- If the edges of the crust get too dark, cover them with aluminum foil.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 243Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 116mgSodium 329mgCarbohydrates 15gFiber 1gSugar 4gProtein 11g
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