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Smoked salmon and onion quiche recipe

Smoked salmon and onion quiche recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Fish pie
  • Smoked fish pie

This delicious and flavourful smoked salmon and onion quiche perfect is for lunch or dinner. Serve hot or cold with a salad and a baked potato.

London, England, UK

36 people made this

IngredientsServes: 6

  • For the pastry
  • 125g plain flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter, diced
  • 1 tablespoon single cream, more if needed
  • For the filling
  • 1 tablespoon oil
  • 3 onions, thinly sliced
  • 2 eggs
  • 300ml single cream
  • 3 garlic cloves, chopped
  • 1/2 teaspoon salt
  • ground black pepper, to taste
  • 3 tablespoons plain flour
  • 120g smoked salmon, sliced
  • 100g grated Cheddar cheese
  • 100g grated Parmesan cheese

MethodPrep:15min ›Cook:1hr ›Extra time:30min chilling › Ready in:1hr45min

  1. Preheat oven to 180 C / Gas 4. Grease a 23cm round tart tin or line with baking parchment.
  2. For the pastry:

  3. Sift flour into a bowl and mix with salt. Rub in cold butter until the mixture resembles breadcrumbs. Add cream and knead to a dough (add a little more cream if necessary to form the dough). Form pastry dough into a ball, wrap in cling film and chill in the fridge for 20 minutes.
  4. Meanwhile, heat oil in a saucepan over medium-low heat and slowly cook and stir the onions. Cook for 20 minutes, stirring occasionally until onions become soft and golden brown. Remove from the heat and set aside.
  5. Dust a worktop and a rolling pin with flour and roll the pastry into a circular shape. Line the prepared 23cm round tin with the pastry. Prick the pastry a few times with a fork.
  6. Bake in the oven for 10 minutes. Remove from the oven.
  7. For the filling:

  8. Meanwhile whisk together eggs and cream and stir in the garlic, salt, pepper and flour. Add the smoked salmon and lastly mix in the cheese and fried onions and pour the mixture into the pre-baked pastry case.
  9. Return to the oven and bake for 50 to 55 minutes, until the filling is set. Let rest for at least 10 minutes, before serving.

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Deep Dish Smoked Salmon Quiche

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  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 3 tbsp ground flaxseeds (TRY: Bob’s Red Mill Ground Flaxseeds)
  • 2 large eggs, beaten
  • ½ tsp each sea salt and ground black pepper


  • 7 large eggs
  • 1/2 cup 10% cream (half-and-half)
  • 6 oz smoked salmon, chopped
  • 1 cup fresh or frozen peas (thawed and drained if frozen)
  • 3 green onions, chopped
  • 2 tbsp chopped fresh dill
  • ½ tsp each sea salt and ground black pepper


  1. Position an oven rack in the bottom third of the oven and preheat to 400ºF. Mist a 9-inch springform pan with cooking spray.
  2. Prepare crust: In a bowl, mix together almond flour, coconut flour, flaxseeds, eggs, salt and pepper. Evenly press the dough into the bottom and up the sides of the prepared pan. Bake until golden brown, about 10 minutes. Reduce oven temperature to 350ºF.
  3. Meanwhile, prepare filling: In a large bowl, whisk together eggs and cream. Fold in salmon, peas, onion, dill, salt and pepper.
  4. Pour egg mixture into crust and bake until eggs are set and center is puffed up, about 35 minutes. (TIP:To easily transfer to and from oven, place quiche on a baking sheet.)
  5. Let cool in pan for 10 minutes. Run a knife around edge of pan, unmold quiche and transfer to a serving plate or cutting board.
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Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 351
  • Carbohydrate Content 14 g
  • Cholesterol Content 219 mg
  • Fat Content 25 g
  • Fiber Content 7 g
  • Protein Content 20 g
  • Saturated Fat Content 5 g
  • Sodium Content 495 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 6 g

Smoked salmon and onion quiche recipe - Recipes

Recipe From

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

  • 1 (8 ounce) package Cheddar cheese, cubed
  • ¼ onion, diced
  • 4 eggs
  • 1 (12 fluid ounce) can evaporated milk
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 pinch garlic powder
  • 1 pinch dried parsley
  • 1 pinch dried sage
  • 1 (14.75 ounce) can salmon, drained, flaked and bones removed
  • 1 (9 inch) frozen pie crust
  • ½ cup shredded Cheddar cheese, divided


Meet the Cook: This recipe came to me from my mother - it's the kind you request after just one bite! Unlike some quiches, it's also hearty enough that it appeals equally to both woman and men. Cooking is something that I've always liked. I pore over cookbooks the way other people read novels! In addition, I collect antique kitchen utensils. My husband and I have one son, 12. -Deanna Baldwin, Bermuda Dunes, California

Recipe From

Provided by Taste of Home

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust top with salmon and onion. , In a small bowl, whisk the eggs, cream and salt pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.

  • 1 unbaked pastry shell (10 inches)
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 2 cups shredded Swiss cheese
  • 1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed
  • 5 large eggs
  • 2 cups half-and-half cream
  • 1/4 teaspoon salt
  • Minced fresh parsley, optional


Quiche quickly became my specialty. If you like smoked salmon, this dish will both surprise you and impress your guests. Best served with Caesar salad.

Recipe From

  • Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.
  • Bake in the preheated oven until lightly golden, 10 to 12 minutes.
  • Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.
  • Beat eggs, milk, salt, and pepper together in a bowl pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.
  • Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.

  • 1 (9 inch) pie crust pastry
  • 8 ounces smoked salmon, or more to taste, broken into small pieces
  • 5 ounces cream cheese
  • 1 teaspoon dill
  • 8 eggs, or more to taste
  • ¾ cup milk
  • salt and ground black pepper to taste
  • 1 (8 ounce) package shredded mozzarella cheese


Make and share this Easy Salmon Quiche recipe from
  • Place flour,eggs and butter in a food processor and process to combine.
  • Pour mixture into a pie plate.
  • Top with the salmon, onion and pepper to taste.
  • Sprinkle with cheese.
  • Bake at 180 degrees C for 35 minutes or until set and top is golden brown.

  • 1/2 cup flour
  • 5 eggs
  • 60 g butter, softened
  • 1 (200 g) can red salmon, drained and flaked
  • 1 onion, finely diced
  • fresh ground black pepper
  • 60 g grated cheese


Recipe From

  • Directions 1. Preheat oven to 350°F. 2. Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add garlic sauté 1 more minute, or until pale golden. Add salmon and stir until heated. Spoon into prepared piecrust and set aside. 3. Whisk together the eggs, milk, flour, dill, salt and pepper. Pour over salmon and bake for 45 to 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
  • 2 tablespoons butter or margarine
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 cup canned salmon, drained and flaked
  • 1 (9-inch) unbaked deep dish pie crust
  • 3 large eggs
  • 1 cup milk
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried dill weed
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper


My son fishes for salmon on the Kenai River in Alaska and smokes much of what he catches. My mother passed this recipe on to me to help me find new ways to cook with salmon. Regular salmon also works in this quiche, but the smoked flavor can't be beat! -Rose Marie Cherven, Anchorage, Alaska

Recipe From

Provided by Taste of Home

    On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate flute edges., In a small bowl, combine cheese and flour. Transfer to crust., In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat stir in salmon. Spoon over cheese mixture., In a small bowl, whisk the eggs, milk and salt. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting.

To make dough, whisk together flour, salt, and sugar. Then add in butter and mix with hands until you have a coarse, crumbly mixture. (Alternatively, you can use a food processor.) Add in water 1 tablespoon at a time until the dough comes together. Be careful not to over mix. Form dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.

Roll out dough on a lightly flowered surface into a 12-inch circle. Place it in a tart pan and press down to fit in the edges. Refrigerate for 30 minutes.

Preheat oven to 375 degrees F. Line dough with parchment paper and fill 2/3 of the way with pie weights or dried beans. Bake until crust is set, about 12-15 minutes.

Carefully remove paper and bake until golden brown, an additional 8 minutes. Remove from oven and let cool on a wire rack.

Meanwhile, make the filling. In a large sauté pan, heat up olive oil over medium heat. Sauté red onions with a pinch of salt until the start to soften and brown, about 5 minutes. Then add capers and sauté for another 3 minutes. Set aside to cool.

In a large bowl, whisk together eggs, milk, cream, black pepper and nutmeg. Once crust is cooled, sprinkle half of the onion mixture, goat cheese and smoked salmon on the bottom of the crust. Pour over egg mixture and dollop with remaining ingredients. Bake until quiche is set but still slightly jiggly in the center, about 30 minutes. Let cool for 10 minutes and serve.

Smoked Salmon Quiche

In food processor, combine flour and salt. Add butter pulse until mixture resembles coarse crumbs. In measuring cup, beat egg with vinegar add enough cold water to measure 1/3 cup (80 mL). Add to flour mixture process until mixture begins to clump. Press pastry into ball wrap in plastic and refrigerate until chilled.

Roll out pastry between two pieces of waxed paper fit pastry into 9-inch (23 cm) deep dish pie plate or 10-inch (25 cm) quiche dish. Chill for 15 minutes. Prick pastry all over with fork line with foil and weigh down with pie weights or dried beans. Bake in 400 ºF (200 ºC) oven for 20 minutes. Remove from oven.


Reduce oven temperature to 375 ºF (190 ºC). In bowl, whisk eggs with cream until well combined. Stir in dill, salt and pepper. Scatter salmon in pastry shell sprinkle with onions and capers. Pour in egg mixture.

Place pan on baking sheet bake in oven until filling is set around edges but still slightly jiggly in middle, about 35 minutes. Cool for 15 minutes before cutting.

Smoked Salmon Quiche

One of my favorite breakfasts is a bagel with cream cheese and lox. It’s so simple but so delicious, and it’s an easy way to make a weekend bagel at home feel a little bit fancier. To take that flavor profile to the next level, there’s smoked salmon quiche. All the delicious flavors of a bagel with lox in a delicous quiche that’s perfect for weekend brunch. I even like having quiche for dinner with a simple salad on the side. My kids love eggs so anything that feels like “breakfast for dinner” is a meal that they approve of.

Smoked salmon quiche is full of all the options you’d want for a bagel with lox: smoked salmon, cream cheese, fresh dill, capers, and red onion. I made this as a quiche because it’s worth the struggle of making pie crust for a delicious quiche, but you can also make it as a frittata if you want a gluten-free option or want to skip the pie crust step. Either way, it’s a delicious breakfast or weekend brunch.

Even though I’m all about eating healthy and wake up before my kids to exercise and eat breakfast before my kids wake up, sometimes I still struggle with having enough time to both make and eat breakfast before their day starts and my day gets a lot busier. Having a quiche like this that I can make in advance to make sure I can enjoy a healthy and delicous makes such a difference. Heating up a slice of quiche to enjoy while reading a few pages from a book is a much more enjoyable start to my day than spending a lot of time cooking first thing in the morning!

Smoked salmon quiche may seem unexpected, but trust me, it’s delicious and perfect for entertaining weekend guests too.

Reader Raves: Smoked Salmon Crustless Quiche

I originally shared this recipe on my old blog, where it received this helpful feedback:

I Googled and found your recipe tonight (I needed inspiration for dinner!). I had enough smoked salmon for a double batch, so I made them in ramekins and a dish. My daughters (7, 5 & 4) enjoyed eating their little round quiches (with homemade sauerkraut and homemade sour cream on the side) and came back for more. My 18 mth old even enjoyed her slice. Thanks for your recipe, it is still being enjoyed years after you posted it. ?

Smoked Salmon & Gruyere Quiche

Course Breakfast, Brunch, Lunch, Main Dish


For the Crust

  • 1 cup all-purpose flour
  • 6 tbsp. shortening
  • 1/2 tsp. Kosher salt
  • 3-4 tbsp. cold water
  • 2 tbsp. softened butter

For the Filling

  • 2 tbsp. butter
  • 1/2 cup green onions, sliced thin
  • 1/4 tsp. Kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 8 slices smoked salmon
  • 4 large eggs
  • 2 cups heavy cream
  • 1/8 tsp. ground nutmeg
  • 1 cup shredded Grueyere cheese


For the Crust

For the filling

Recipe Notes

Note: Before putting quiche into the oven, I like to place my pie pan on a rimmed baking sheet so that there's a little added protection in case some of the egg mixture bubbles over. The baking sheet also makes it much easier to remove the pan from the oven when the quiche is ready.

…The Backstory continues: If I’m serving this as the centerpiece of a meal, say for lunch or a light dinner, I’ll add a crisp green salad. It’s also perfect for a buffet (make two!) as it will feed a crowd (you’ll get 6-8 slices from one quiche). The best part? It’s perfect hot, warm, or at room temperature.

Smoked Salmon Quiche

I love quiche. LOVE IT! It is one of the most versatile dishes you can have in your recipe collection. This quiche is my go to. It’s simple, quick and most of all delicious! The smoked salmon adds a hearty, salty flavor throughout and the chives really round out this savory side dish. If you are feeling really adventurous, you can add some sautéed onions and red bell peppers and a few dollops of goats cheese. YUM! Enjoy!

Gently lay the pieces of smoked salmon around the top of your quiche mixture before baking. It will sink a little, but will be perfectly placed once baked.


Crustless Quiche With Salmon and Spinach

What I love about a tasty crustless quiche is that it easily comes together in just under 30 mins, and makes a great gluten-free option for a yummy breakfast, or for a quick-fix lunch/dinner paired with a salad.

One of my favourite ways to enjoy it is over brunch during the weekend. But it would also make a nice starter or side dish for any weeknight meal.

What's the difference between a French quiche and an Italian frittata?

Before I move forward with my recipe, I want to answer a question I get asked a lot.

What's the difference between a French quiche and an Italian frittata? Well, first of all, a quiche has a crust base, although it's not always the case, whether frittata has no crust at all, in any case.

The filling is also different, a quiche has a egg custard filling, made with eggs and milk ( or heavy cream). On the other end, classic frittata has little, if any, milk or cream.

How To Make Crustless Quiche

The possibilities for quiche fillings are endless! I love making different variations, but my family goes absolutely crazy over this one!

For this spinach and salmon crustless quiche I've used 10 very simple ingredients:

  • fresh free-range eggs
  • crème fraîche
  • milk
  • spinach leaves
  • organic smoked salmon
  • parmesan cheese
  • onion
  • fresh aromatic herbs (such as basil and thyme)

If you want to jazz up the recipe, add some other veggies to the quiche, pumpkin, broccoli, sweet potato, asparagus would all make a great addition.

Play with the cheeses too, I like to stick to one or two, I usually go for grated Parmesan or cheddar, soft goat cheese or crumbled feta.

They're all easy to find, and their flavours work well in a quiche.

Feeling indulgent? Go on and add a crust over the base. This simple short-bread is my go-to recipe when I'm feelin' all crusty about it.

If you're up for the simple things like me, all you have to do is mixing all the ingredients together. Pour them over a hot cast iron skillet and finish off the quiche in the oven.

One bowl, one skillet, no mess, and no scary flip-overs.

How Long Does Crustless Quiche Last?

You should eat your crustless quiche within 2 days after making it. Make sure to store it in an airtight container and keep it in the fridge. You can also freeze into portions and store in the freezer for up to 1 month.

More Recipes With Salmon

We love eating salmon at home, both smoked and fresh. So if you love salmon too, make sure to check out these delicious recipes:

Creamy spinach and salmon spaghetti - delicious, rich and ready in just 15 minutes!

Baked Arancini with Salmon & Peas - Crispy, delicious arancini are impossible to resist!

Baked Salmon Meatballs with Spicy Avocado Dip - Perfect for entertaining, and a great lunchbox idea!

Did you make this recipe?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

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