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 neighbors 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 9-inch / 23 cm 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 also 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 – It’s the most convenient option for this quiche.
• Garlic and onion – Cook them with the spinach before adding them to the filling.
• All-purpose flour – It helps the filling hold its shape.
• Cream – I use heavy cream.
• Eggs – I use 5 medium eggs for this recipe.
• Shredded cheese – I usually use a mild shredded cheese blend. Avoid anything too strong that could overpower the salmon.
• Salt and pepper – Season the filling to taste.

How to make this quiche?

1. Prepare the 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. This helps prevent a watery quiche.

2. Assemble the filling – In a bowl, combine the eggs, flour, cream, shredded cheese, salt and pepper. Whisk everything together, then add the onion, garlic, spinach and salmon.

3. Prepare the pastry – Line the pan with the puff pastry, keeping its parchment paper underneath, then prick the base with a fork.

4. Pour the egg mixture into the pastry.

5. Bake the quiche – Bake for about 40 minutes in an oven preheated to 190°C / 375°F, until the top is golden and the filling is set in the center. In a 9-inch / 23 cm cake pan, allow approximately 40 minutes. If using a wider tart pan, the quiche will be thinner, so start checking it earlier. The quiche is ready when the edges are firm and the center is no longer liquid. Let it rest for 10 minutes before slicing.

Variations

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

• 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. 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 rest for a few minutes before slicing and serving.

Emma’s tips

• Remove excess moisture from the spinach – Cook it before adding it to the filling. This is particularly important when using frozen spinach.
• 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 fill the pastry to the very top – Leave approximately ¼ inch / ½ cm of space to prevent the filling from overflowing while it bakes.
• Wait before slicing – Let the quiche rest for 10 minutes after taking it out of the oven so the slices hold together better.

More salmon recipes

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