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Salmon Quiche with Potato Crust

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 content and makes a healthier meal.

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.

  1. Cook the potatoes, then grate them and mix them with the other crust ingredients. 
  2. Press the potato mixture into a pie plate and bake until golden brown.
  3. Cook the onion and garlic.
  4. Whisk the cream cheese until it is smooth. Stir in the onions and the rest of the ingredients for the quiche filling. 
  5. 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.

Frequently Asked Questions

How long will leftover salmon quiche last in the fridge?

You can keep leftover quiche in the fridge for up to 3 days. Cover it with plastic wrap or store it in a pie keeper.

Can I freeze salmon quiche?

Yes, you can freeze this quiche for three to four months if you keep it well sealed. Wrap it in aluminum foil then place it in a resealable freezer bag.

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.

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

Salmon Quiche with Potato Crust

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

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

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

Instructions

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

Crust

  1. 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.
  2. 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

  1. Reduce oven to 350*.
  2. 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.
  3. 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.
  4. Pour filling into the potato crust and bake for 30 to 35 minutes until golden brown.
  5. 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.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 9.5gSaturated Fat: 4.8gCholesterol: 91mgSodium: 270mgCarbohydrates: 11gFiber: 1.4gSugar: 2.4gProtein: 10g

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salmon quiche with potato crust

This recipe was originally published on January 4, 2014. We updated the photos in the post and left one of the original photos below.

A slice of salmon quiche on a white plate next to a cup of coffee.

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angiesrecipes

Sunday 9th of January 2022

This looks beyond delicious. I love the sound of that cheesy potato crust.

Dahn Boquist

Sunday 9th of January 2022

thanks Angie

Stephanie

Thursday 5th of May 2016

Hi sounds delicious. Is there a way to make this a day ahead?

Dahn

Thursday 5th of May 2016

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

Laura

Saturday 21st of November 2015

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.

Dahn

Saturday 21st of November 2015

I'm glad you enjoyed it Laura, it's definitely one of my favorites.

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