Salmon and Spinach Quiche (10-Minute Prep)

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This salmon and spinach quiche is a flavorful and hearty dish that combines a flaky puff pastry crust with a filling made with fresh salmon, spinach, and cheese. You can serve it as a main course for lunch or dinner, or slice it into smaller portions as an appetizer or party food.

Growing up in Belgium, we like making quiches just like the French. You can buy quiche pretty much anywhere, in the supermarket, at some healthy fast food shops, etc. But I’ve always preferred homemade quiches so I NEVER BUY THEM.

I put this recipe together when I was living in Australia and was missing food from home. Quiche is just so quick to make and always is a crowd-pleaser making it the perfect appetizer, lunch or dinner!

Don’t ask me why, but for some reason, I like certain types of quiche thinner just like my Quiche Lorraine, or a mushroom or goat cheese quiche. On the other hand, I prefer some other kinds of quiche thicker. A salmon quiche is part of the latter category for me. So I use a cake mold rather than a pie mold to get a thicker quiche.

This is just how I personally like it, but you can also use a larger pie mold 🙂

Easy salmon and spinach quiche

The combination of fresh salmon and leafy green spinach creates a unique and irresistible taste that will leave your taste buds craving more. Additionally, the addition of cheese brings a depth of flavor to this quiche. Super satisfying and comforting!

Whether you’re a seafood lover or a fan of quiches in general, this recipe is sure to impress your family and friends.

Ingredients

• puff pastry – for this quiche, I like to use puff pastry. It brings extra taste and texture. Since puff pastry isn’t a quick thing to make, I always buy it. It makes the quiche preparation even faster! You can also use shortcrust pastry, and if you decide to make it (it is much quicker to make than puff pastry) you’ll find my shortcrust pastry recipe together with my Quiche Lorraine.
• fresh salmon – you can use frozen salmon but fresh is always best!
• frozen spinach – for this recipe, which is a “quick-to-throw-together quiche” I like to use frozen spinach. One box is exactly the amount I need.
• garlic – mince or crush the garlic.
• onion – finely chop the onion.
• all-purpose flour – flour helps the quiche to hold, you can also use cornstarch.
• cream – I always use full-fat cream to make a quiche but feel free to use any cream you like. Non-dairy cream also works.
• eggs – I use medium to large eggs. In case small eggs is what you have, add 1 or 2 more eggs.
• grated cheese – I use a quiche made for “gratin” but feel free to use any grated cheese.
• salt and pepper – a quiche is large so do not be shy about adding salt. I use at least 4 to 5 pinch of salt.

How to make this quiche?

1. Prepare vegetables – In a pan cook onions, garlic and spinach on medium heat for 2-3 minutes.

2. Assemble the filling – In a bowl, combine eggs, flour, cream, grated cheese, salt and pepper. Whisk all ingredients together. Add onion, garlic, spinach and salmon to the mixture.

3. Lay the puff pastry in your mold and peek the bottom with a fork.

4. Pour the egg mixture in.

5. Bake – Bake in the oven at 190°C / 375°F for 40 minutes or until the top of the quiche is golden brown and the filling is set in the center.

Variations

While the classic salmon and spinach quiche is delicious on its own, there are many variations you can try to mix things up. Here are a few ideas:

• Add mushrooms – sauté some mushrooms and add them to the salmon and spinach mixture before baking for an extra boost of flavor. Mushrooms go very well with spinach.
• Substitute the pastry crust – instead of a traditional puff pastry or shortcrust pastry, you can use a potato crust or a crust made from grated zucchini for a healthier option.
• Use different types of fish – while smoked salmon is the classic choice of fish for a quiche, you can also use other types of fish such as canned tuna, crab, or shrimp for a different flavor.

How to serve this quiche?

How to serve

There are several ways to serve this salmon and spinach quiche, depending on the occasion and your personal preference. Here are a few ideas:

• As a main course: serve a slice of the quiche with a side salad or roasted vegetables for a satisfying and nutritious meal. I usually do this and keep the leftovers (if any) for lunch the next day.
• As an appetizer: cut the quiche into smaller pieces and serve as an appetizer or finger food at a party or gathering. This is a great way to feed a crowd and impress your guests.
• As a brunch dish: serve the quiche alongside some fresh fruit, croissants, or muffins for a delicious and elegant brunch.
• As a cold dish: you can also serve the quiche cold, which is a great option for picnics or outdoor gatherings. Simply let it cool completely and chill it in the refrigerator before serving.

What to serve it with?

• Salad: a light salad is a great side to serve with a quiche. A simple green salad with a vinaigrette dressing or a Caesar salad with homemade dressing is always a good choice.
• Roasted vegetables: roasted vegetables, such as asparagus, carrots, or sweet potatoes, can add some color and texture to the plate. They are also a healthy and nutritious option.
• Soup: a bowl of soup, such as tomato soup, minestrone, or butternut squash soup, can make a great side dish to a quiche, especially in cooler weather.
• Bread: a slice of fresh bread, such as a baguette or sourdough, can be a perfect complement to the quiche. You can also add a small dish of butter or olive oil and balsamic vinegar for dipping.
• Fruit: fresh fruit, such as sliced melon, berries, or grapes, can add a sweet and refreshing element to the plate. It’s also a great option for brunch or breakfast.

How to store, freeze and reheat?

Storing

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Make sure to let the quiche cool completely before storing it.

Freezing

If you want to freeze the quiche, wrap it tightly with plastic wrap and aluminum foil or place it in a freezer-safe container. It will last in the freezer for up to 2-3 months.

Reheating

To reheat the quiche, preheat your oven to 180°C (350°F). If the quiche is frozen, let it thaw in the refrigerator overnight before reheating it. Cover the quiche with foil and bake it for about 15-20 minutes, or until heated through. You can also reheat individual slices in the microwave for 1-2 minutes on high, although this may make the crust a bit soggy.

Once the quiche is reheated, let it cool for a few minutes before slicing and serving. You can serve it as is or with some of the suggested sides mentioned above.

Emma’s tips

• Precook the salmon and spinach – cook the salmon and spinach before adding them to the quiche. This will help remove any excess moisture and ensure that they are cooked through.
• Don’t overfill the quiche – be careful not to overfill the quiche, as this can cause it to spill over or not cook properly. The filling should come up to about ½ cm / ¼ inch below the top of the crust.
• Add seasonings– don’t be afraid to add salt and pepper to the filling to give it more flavor.
• Let the quiche cool before slicing – letting the quiche cool for a few minutes before slicing will make it easier to cut and prevent the filling from running.

More Belgian/French recipes? Check these!

• Baked Camembert with Pear
• Mandarin Chocolate Macarons
• Quiche Lorraine