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This salmon and dill quiche features a crisp, golden potato crust that makes it both hearty and gluten-free. Flaky salmon, fresh dill, and a touch of lemon create a light, savory filling balanced by creamy eggs and cream cheese. Baked until perfectly set, it’s an elegant recipe that is ideal for brunch, lunch, or a make-ahead dinner.
Here’s Why This Salmon Potato Quiche Recipe Works
Potato crust = flavor + texture. Crisp on the outside, tender inside, and far more flavorful than store-bought dough. It adds a rustic touch and tastes delicious.
Lemon and dill keep it bright. Fresh lemon and dill cut through the richness for a clean, balanced flavor that complements the salmon.
No-fuss prep. Microwaving the potatoes saves time, and you don’t even need to peel them.
Use what you’ve got. Fresh, canned, or smoked salmon all work. Just keep an eye on the salt if you go with smoked salmon.
If you like this recipe, try my smoked salmon quiche next.
Recipe Tips
Stick with russets: Their high starch content makes for a crisp, sturdy crust that holds up beautifully to the creamy filling.
Don’t skip the skin: Grating the potatoes with the peel adds texture, structure, and a subtle earthy flavor.
Foil the edges if needed: If the crust starts browning too quickly, wrap the rim with foil to keep it perfectly golden.
Let it cool: Let the quiche rest for 20–30 minutes before slicing. This allows the filling to set and keeps it from turning runny.
Go heavy on herbs: Dill is classic, but parsley or tarragon also bring fresh, aromatic depth.
Use room-temp ingredients: Cold milk or cream cheese can make the filling lumpy. Let them sit out for a few minutes before mixing.
Flake, don’t mash, the salmon: Gently break the salmon into bite-sized pieces so every slice has a bit in each bite.
Reheat gently: Warm leftovers at 300°F until just heated through to keep the texture creamy.
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 smoked potatoes to make the crust.
Potato Crust Quiche
This salmon and dill quiche is the kind of recipe that feels special but comes together with simple, everyday ingredients. With its crisp potato crust, creamy lemon-dill filling, and flexible prep options, it’s just as good for a weekend brunch as it is for an easy dinner. Serve it warm or at room temperature.
Try our crustless spinach quiche or onion tomato quiche next.
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Salmon Quiche with Potato Crust
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Ingredients
Crust
- 2 russet potatoes
- 2 tablespoons butter, melted
- ¼ cup grated parmesan cheese
- ¼ teaspoon salt
Filling
- 1 medium onion, diced
- 1 garlic cloves, minced
- 3 ounces cream cheese
- 2 teaspoons fresh lemon juice
- zest from 1 lemon
- 3 large eggs
- 1 cup milk
- 6 ounces cooked salmon
- 2 tablespoons chopped fresh dill
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
Instructions
Crust
- Preheat oven to 425° and grease a 9-inch pie plate with butter.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°F. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This looks beyond delicious. I love the sound of that cheesy potato crust.
thanks Angie
Hi sounds delicious. Is there a way to make this a day ahead?
Hi Stephanie,
This does quite well heated up again the next day. I heat it in the oven at 350° for about 20 minutes until it is nice and hot
This is fantastic! We had it for dinner. I confess I used reconstituted dried has browns because I didn’t have potatoes on hand, they took a little longer to bake. This recipe is a keeper! Thank you.
I’m glad you enjoyed it Laura, it’s definitely one of my favorites.