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.
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.
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
- Parmesan cheese
For the Salmon Quiche filling
- Cream cheese
- Lemon juice and zest
- 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.
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.
- 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
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.
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.
For more quiche recipes try these:
- quiche Florentine
- smoked salmon quiche
- crustless spinach quiche
- onion and swiss cheese quiche
- onion and tomato quiche
- roasted tomato quiche
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- 2 medium potatoes
- 2 tablespoons melted butter
- ¼ cup grated parmesan
- ¼ teaspoon salt
- 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
- 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.
- 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.
- 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
This recipe was originally published on January 4, 2014. We updated the photos in the post and left one of the original photos below.