This salmon quiche has a crisp and delicious potato crust that keeps the dish naturally gluten-free. The creamy quiche custard has a rich, savory flavor from the salmon, and it’s a great way to use up leftovers. It is perfect for a hearty breakfast or brunch.

A slice of a potato crusted salmon quiche.

This recipe is a great way to use leftovers from last night’s salmon dinner. I used my leftover baked salmon in this quiche but you can use canned salmon or even smoked salmon. You can also use leftover baked potatoes to make the crust.

Here is Why This Recipe Works

Fresh dill and lemon complement the salmon perfectly.
The recipe works with fresh salmon, canned salmon, or leftover cooked salmon (like steamed salmon or bourbon-glazed salmon).
It is a hearty and filling dish that works for breakfast, brunch, or dinner.
Using milk instead of heavy cream reduces the fat and calories.

Three slices of salmon quiche on white plates.

The Ingredients

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.

For the Potato Crust

Potatoes
Butter
Parmesan cheese
Salt

For the Salmon Quiche filling

Onion
Garlic
Cream cheese
Lemon juice and zest
Eggs
Milk
Cooked salmon
Fresh dill
Salt and pepper

How to Make It

Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.

Cook the potatoes, then grate them and mix them with the other crust ingredients.
Press the potato mixture into a pie plate and bake until golden brown.
Cook the onion and garlic.
Whisk the cream cheese until it is smooth. Stir in the onions and the rest of the ingredients for the quiche filling.
Pour the filling into the potato crust and bake.

A slice of salmon quiche with a potato crust.

Tips for Success

You can use leftover baked potatoes, mashed potatoes, or even frozen shredded potatoes to make the potato crust.
Parmesan cheese will add a salty flavor to the potato crust, so you may want to taste the potato mixture before adding additional salt.
If you want to add cheese to the salmon quiche filling, you could add 1/4 to 1/2 cup of shredded Parmesan, Asiago, or manchego.
Use block cream cheese for the quiche filling and not spreadable cream cheese from a tub. The type of cream cheese that comes in tubs has extra air and liquid.
If the crust starts to get too brown, use a strip of aluminum foil to cover the outer edge of the crust. You could also use a pie crust shield.
Let the salmon quiche cool for 20 minutes before slicing.

Substitutions

You can substitute Asiago or manchego cheese for the Parmesan in the potato crust.
If you don’t want a potato crust, use a traditional butter pie crust (par-baked) or keep it gluten-free with our gluten-free pie crust.
For a richer, decadent flavor, use heavy cream or half and half instead of the milk.

The original recipe for this quiche came from Emeril Lagasse on the Food Network. I have revamped it and lightened it up by replacing the heavy cream with milk and making a few additional tweaks.

For more quiche recipes try these:

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A slice of a salmon quiche with a crisp potato crust.

Salmon Quiche with Potato Crust

A delicious, easy recipe for a potato crust salmon quiche that has a savory filling of cream cheese, salmon, lemon and fresh herbs.

4.61 from 23 votes

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: servings

Calories: 169kcal

Author: Dahn Boquist

Ingredients

Crust

2 medium potatoes
2 tablespoons melted butter
¼ cup grated parmesan
¼ teaspoon salt

Filling

1 medium onion diced
1 clove garlic minced
3 ounces cream cheese
2 teaspoons lemon juice
zest of one lemon
3 eggs
1 cup milk
6 ounces cooked salmon
2 tablespoons chopped fresh dill
½ teaspoon salt
½ teaspoon freshly ground pepper

Instructions

Preheat oven to 425° and grease a 9-inch pie plate with butter.

Crust

Scrub the potatoes and prick them several times with a fork. Place them on a microwave-proof plate and cook them on full power in the microwave for 8 to 10 minutes. Allow to cool for 10 minutes and grate them with a grater, include the peel in the grating.
In a small bowl, toss the grated potato, melted butter, parmesan cheese, and salt until combined. Press into the bottom and up the sides of the pie plate and bake 25- 30 minutes until light golden brown. Remove from oven and cool to room temperature.

Filling

Reduce oven to 350*.
Heat some oil in a sauté pan over medium heat. Cook the onion until translucent, about 3-4 minutes. Add the garlic and cook for 1 minute then remove from heat and allow to cool down.
Place the cream cheese in a mixing bowl and beat with a mixer until soft. Stir in the cooked onions, lemon juice, lemon zest, eggs, and milk. Gently stir in the salmon, dill, salt and pepper.
Pour filling into the potato crust and bake for 30 to 35 minutes until golden brown.
If the edge of the crust begins to brown too much before the quiche is done, place a strip of tin foil around the edge of the crust as it cooks. Allow to cool down for 20-30 minutes before slicing.

Notes

Smoked salmon can be substituted for the cooked salmon however the nutrition label will change from 273mg of sodium per serving to 711mg of sodium per serving.
You can also use canned salmon instead of fresh salmon.