Salmon and Spinach Quiche (10-Minute Prep)

A thick quiche filled with fresh salmon, spinach and cheese, with crisp puff pastry around the edges and a soft filling in the center. Serve it with a simple green salad for lunch or dinner.

Growing up in Belgium, I got used to having quiche around just as much as our French neighbours do. You can buy it almost anywhere, but I’ve always preferred making it at home.

I put this salmon and spinach quiche together when I was living in Australia and missing food from home. Some quiches, like my Quiche Lorraine, I prefer quite thin. With salmon quiche, I’m the opposite — I like it thick.

That’s why I use a 23 cm / 9-inch cake pan rather than a larger tart pan. If you prefer a thinner quiche, simply use a wider, shallower pan.

Ingredients

• Puff pastry – I use ready-made puff pastry to keep the prep quick. Shortcrust pastry works too if you prefer a less flaky base. You can use the homemade shortcrust pastry from my Quiche Lorraine.
• Fresh salmon – Cut the salmon into small cubes so it cooks directly in the filling. Frozen salmon works too once fully thawed.
• Frozen spinach – The easiest option for this quiche. Fresh spinach works too, but cook it first and remove the excess moisture before adding it to the filling.
• Garlic and onion – Cook them with the spinach before adding them to the filling.
• All-purpose flour – Helps the filling set. You can use cornstarch instead.
• Cream – I use full-fat cream.
• Eggs – Use medium or large eggs.
• Grated cheese – I usually use a grated cheese blend made for gratins. Avoid anything too strong that could overpower the salmon.
• Salt and pepper – Season the filling to taste.

How to make this quiche?

1. Prepare vegetables – Cook the onion, garlic and spinach in a pan over medium heat for 2–3 minutes, until the excess moisture from the spinach has evaporated.

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 prick 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

You can easily adapt this quiche without changing the base recipe:

• Shortcrust pastry – Swap the puff pastry for shortcrust pastry if you prefer a less flaky base.
• Fresh spinach – Use it instead of frozen spinach. Cook it first and remove the excess moisture before adding it to the filling.
• Smoked salmon – Use it instead of fresh salmon for a stronger flavor. Just reduce the salt accordingly.

How to serve this quiche?

I usually serve this salmon and spinach quiche as a main course with a simple green salad and a light vinaigrette. That’s plenty alongside a thick slice of quiche.

It’s also very good cold. For an appetizer or buffet, let it cool before cutting it into smaller pieces.

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.

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.

Emma’s tips

• Precook the spinach – sauté the spinach before adding it to the quiche to remove excess moisture.
• Cut the salmon into small cubes – Add it raw to the filling; it will cook directly in the oven during the 40-minute baking time.
• 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.
• 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 salmon recipes

• Spicy Salmon Poke Bowl
• Teriyaki Salmon Donburi
• Miso Butter Salmon
• Salmon Fried Rice