This salmon and spinach quiche brings together a crisp, flaky pastry crust and a rich, savory filling in one satisfying dish.
Tender pieces of fresh salmon are combined with spinach, garlic, and onion, then folded into a creamy egg mixture enriched with grated cheese.
As the quiche bakes, the filling sets into a soft, hearty texture while the pastry turns beautifully golden and flaky around the edges.
The garlic and onion add savory depth, while the salmon gives the dish a delicate, satisfying flavor that pairs naturally with the creamy filling.
Puff pastry makes the preparation especially appealing, though shortcrust pastry can also be used according to preference.
With just 10 minutes of preparation and a straightforward baking process, this quiche works well as a main dish for lunch or dinner. It can also be cut into smaller slices for an appetizer or party spread.
Creamy Salmon Spinach Quiche
Ingredients
Equipment
Method
- Cook the Vegetables: Heat a pan over medium heat and cook the minced onion, minced garlic, and spinach for 2–3 minutes.
- Prepare the Egg Mixture: In a bowl, combine the eggs, flour or cornstarch, cream, grated cheese, salt, and pepper. Whisk until the ingredients are well combined.
- Add the Filling Ingredients: Add the cooked onion, garlic, and spinach mixture to the egg mixture, followed by the diced fresh salmon. Stir until everything is evenly combined.
- Prepare the Pastry: Place the puff pastry into the mold, pressing it into the base and sides as needed. Prick the bottom of the pastry several times with a fork.
- Fill the Pastry: Pour the prepared egg, salmon, and spinach mixture evenly into the pastry-lined mold.
- Bake the Quiche: Bake at 190°C / 375°F for 40 minutes, or until the top is golden brown and the filling is set in the center.
- Check for Doneness: The quiche is ready when the surface has developed a golden-brown color and the center of the filling has set.
Notes
- Pastry: Puff pastry works especially well for this quiche, creating a flaky crust, but shortcrust pastry can be used instead according to your preference.
- Spinach: Frozen spinach can be used as listed, or you can substitute fresh spinach.
- Cheese: A grated cheese suitable for gratin works well, but any grated cheese can be used.
- Salmon: Cut the fresh salmon into small dice so it distributes evenly throughout the filling.
- Baking: The quiche is finished when the top is golden brown and the center of the filling is set.
Chef’s Secret
For the most evenly distributed filling, cut the salmon into small, similarly sized pieces and combine it thoroughly with the spinach mixture and egg base before pouring everything into the pastry.
This helps the salmon and spinach spread throughout the quiche instead of concentrating in one area.
Serving Suggestions
Serve the salmon and spinach quiche warm or sliced into smaller portions for an appetizer or party spread.
For a complete lunch or dinner, pair it with a simple green salad or other fresh vegetables.
Individual slices can also be finished with a light garnish of fresh herbs or served alongside a crisp salad for contrast with the creamy filling and flaky pastry.
Conclusion
This salmon and spinach quiche is a satisfying combination of flaky pastry, creamy egg filling, tender salmon, spinach, garlic, onion, and melted cheese.
With just 10 minutes of preparation and a simple 40-minute bake, it makes an easy and versatile choice for lunch, dinner, or entertaining.
