Our Smoked Salmon Quiche with a gluten-free crust has all the right flavors and is the perfect main attraction for any Sunday brunch or breakfast-for-dinner type of evening! We love the flavorful, smoked salmon, fresh dill and salty capers that are mixed into this creamy egg filling in a gluten-free crust.

Baked Smoked Salmon Quiche, towel and knife in background — Capers, fresh dill and smoked salmon garnishes this smoked salmon quiche

how to make the gluten-free crust for our smoked salmon quiche

Let’s talk about the crust. This gluten-free quiche crust is made with Pamela’s Bread Mix, which is wheat, gluten, and dairy-free. We like the versatility of this specific mix- it’s easy to use and bakes up a crispy and flaky gluten-free quiche crust. Here’s what you’ll need:

Pamela’s Bread Mix
Dried dill
Garlic powder
Salt
Cold butter
Ice water
Rice flour (for rolling out the gluten-free quiche crust)
An 11-inch x 1-inch tart pan with a removable bottom

The gluten-free bread mix we mentioned above works great but if you could also make your own all-purpose gluten-free flour mix.

Here’s how to make the easiest, gluten-free quiche crust:

Pulse the dry ingredients in a food processor with the cubed butter.
Add the ice water to the bowl (keep the processor on low speed) until it forms into a dough ball.
Tip the dough onto a rice-floured surface and form a disc.
Wrap the dough and refrigerate for 30 minutes.
Use a rolling pin to roll it out, forming a 14-inch circle about 1/4-inch thick.
Carefully transfer into the tart pan, fitting it along the pan and trimming off any excess dough along the top edge.
Freeze for 15-20 minutes.
Place a piece of foil into the crust and fill with pie weights. Bake at 400°F for 20 minutes, remove the foil and pie weights, and let the gluten-free quiche crust cool completely before filling.

how to make the smoked salmon quiche filling

Okay, now for the best part – the smooth, smoked salmon quiche filling. Cream cheese and whipping cream mixed into the filling makes it extra rich and creamy, but not too heavy. Plus, add-ins like dill, capers, sautéed garlic and shallot with butter, give this smoked salmon quiche an extra flavor boost!

This delicious smoked salmon quiche recipe requires:

Butter
Shallot
Garlic cloves
Smoked salmon. Store-bought or homemade smoked salmon.
Cream cheese
eggs (4 whole eggs plus 2 egg yolks)
Heavy cream
Chopped capers
Fresh dill
Lemon zest
Garnishes of salmon slices, whole capers and dill sprigs

Here’s a very basic outline of the instructions, and don’t forget to scroll down to the bottom of the page to see the full recipe!

Cook the chopped shallot and garlic in the butter over the stovetop for a little over a minute, just to soften.
Distribute the mixture evenly into the bottom of the cooled pastry shell.
Add half of the smoked salmon in a layer on top of the garlic/shallots.
Beat the cream cheese in a small bowl with an electric mixer until it’s smooth.
Add in the eggs, incorporating them well, then beat in the egg yolks.
Stir in the cream, dill, chopped capers and lemon zest.
Pour half the mixture into the tart pan to cover the salmon.
Add the remaining salmon and cover with the rest of the egg mixture.
Bake for 30-35 minutes at 350°F or until it’s golden brown on top and the center is set (but still slightly jiggles).
Cool for 10-15 minutes on a wire rack.

Serving of quiche on a plate with fork, napkin and wine in background — This is so good and it is gluten-free!

serving smoked salmon quiche with gluten-free crust…

Garnish this quiche with slices of smoked salmon, capers and fresh dill for an extra tasty dish! You can serve it hot or cold, for breakfast or dinner, or any which way you like!

What side dishes go well with quiche?

Quiche goes well with a plenty of side dishes! You can go savory or sweet (or both!) depending on the time of day you serve it. For a brunch, we like a variety of options. Here are a few ideas:

This smoked salmon quiche is easy and sure to impress! It’s a simple and satisfying breakfast that’s also gluten-free. We bet you’ll be making it again and again! 😉

More Recipes You Will Love:

Wild Alaskan Smoked Salmon Chowder: This recipe for Wild Alaskan Smoked Salmon Chowder is thick with smoked salmon, potatoes, carrots, and onions. The perfect lunch or dinner on a cold day.

Goat Cheese Quiche with Sweet Potato Crust: The non-traditional crust of sweet potato slices makes this goat cheese quiche gluten-free. Bright, colorful garden veggies of kale, leek, red bell pepper and more sweet potato slices are combined with a savory, custard-like filling.

Leek Bacon and Goat Cheese Quiche: A savory leek bacon and goat cheese quiche is a great lunch or light dinner option for these warm summery days. The ultra creamy filling is baked in a buttery, thyme infused pastry crust.

For more quiche recipes:

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Smoked Salmon Quiche with Gluten-Free Crust

This smoked salmon quiche with gluten-free crust is classy enough to serve at a fancy brunch or light dinner. The creamy filling is packed with smoked salmon, fresh dill and chopped capers and super flavorful! This is a super-simple quiche will impress!

5 from 12 votes

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Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: Servings

Calories: 422kcal

Author: Pat Nyswonger

Ingredients

For the Gluten-Free Quiche Crust:

2 1/2 cups Pamela’s Bread Mix
1 teaspoon dried dill
2 teaspoons garlic powder
1/2 teaspoon table salt
12 tablespoons 1-1/2 sticks cold butter, cut into cubes
4-6 tablespoons ice water
Rice flour for rolling pastry

For the Filling:

1 tablespoon butter
2 shallot
3 garlic cloves grated or minced
8 ounces 1/3-less cream cheese softened
4 large eggs
2 egg yolks
1-1/2 cups cream
3 tablespoons chopped fresh dill
1/3 cup capers rinsed and roughly chopped
1 tablespoon lemon zest
8 ounces smoked salmon cut into 1-inch pieces

For Garnishing:

Additional slices of smoked salmon capers and fresh dill sprigs

Instructions

For the Gluten-Free Quiche Crust:

For one 11-inch x 1-inch tart pan with removable bottom.
Place the bread mix, dried dill, garlic powder and salt into the bowl of a food processor.
Scatter the cubed butter over the bread mix. Pulse about 10 times until the mixture resembles cornmeal.
With the processor running on low speed, add the ice water to the bowl until the dough comes together into a ball. Stop the motor and scrape down the sides of the bowl. If the mixture seems too dry add a little more water. The mixture should be soft and pliable similar to cookie dough but not too sticky.
Tip the dough out onto a work surface that has been lightly dusted with rice flour and form the dough into a disk. Wrap the disk in plastic wrap and refrigerate for 30 minutes. (See Notes)
Return the chilled disk to the flour-dusted work surface and roll lightly with a rolling pin. If necessary, lift the edges of the dough as you roll using a pastry scraper and re-dust with rice flour. Roll the dough into a 14-inch circle about 1/4-inch thick.
Roll/wrap the pastry dough around the ring pin and carefully transfer into the tart pan, fitting it up against the inside edge. Trim the excess dough from around top of the edge. Prick the bottom of the crust with a fork and transfer to the freezer for 15-20 minutes.

Bake the Crust:

Preheat the oven to 400°F:

Remove the frozen pastry tart from the freezer. Spray one side of a large piece of foil with non-stick oil and place it, oil side down, over the pastry. Press the foil tightly against the frozen pastry molding it to the crust and over the edge. Fill with pie weights.
Set the tart pan on a baking sheet, transfer to the oven and bake for 20-minutes. Remove from the oven and carefully remove the foil with the pie weights. Let the pastry cool completely before filling.

For the Filling:

Reduce the oven temperature to 350°F.
Melt the butter in a skillet set over medium heat and add the chopped shallot and cook for 1 minute to soften, then add the garlic and cook for an additional 30 seconds. Scrape the mixture into the bottom of the pastry shell and distribute evenly over the bottom. Add 1/2 of the smoked salmon pieces over the shallot/garlic.
In a small bowl using an electric mixer, beat the cream cheese until smooth. Add the eggs one at a time, blending until well incorporated with the cream cheese before adding the the next egg. Beat in the egg yolks. Stir in the cream, dill, chopped capers and lemon zest.

Bake the Quiche:

Pour 1/2 of the egg mixture into the tart pan to cover the salmon. Add the remaining salmon and cover with the remaining egg mixture. Keep the salmon submerged in the cream mixture so it does not dry our during baking. If necessary, push the salmon under the egg mixture with the back of a teaspoon.
Return the quiche to the baking sheet and transfer to the oven. Bake for 30-35 minutes, or until it is golden on the top and the center is set but still jiggles when lightly touched. Cool on a wire rack for 10-15 minutes.

To serve:

Remove the rim of the tart pan and insert a thin-bladed knife between the tin bottom and the pastry crust to loosen. Slide the quiche onto a serving plate.
Garnish with slices of smoked salmon, capers and dill sprigs. Serve hot, room temperature or cold.

Notes

Resting the dough in the refrigerator for 30 minutes is optional. Since there isn't any gluten in the flour mix the pastry dough can be rolled as soon as it is mixed. Chilling in the refrigerator is to firm up the butter for a lighter pastry.
Hot-smoked salmon can be substituted for the Nova-style cold smoked salmon slices
Salmon quiche can be made in advance, refrigerate covered with foil and reheated in a 250°F oven until heated through.
This quiche can also be covered in plastic wrap, then covered in foil and frozen for up to 3 months.
A baked quiche will keep in the refrigerator for 5-7 days. If frozen it will keep for up to 3 months.
To freeze a baked quiche, first place the quiche on a tray and freeze it. Then cover it with plastic wrap and cover again with foil. To reheat, do not thaw, place on a baking sheet, uncovered, at 350° for 20-25 minutes.