Salmon Quiche

Here’s an easy salmon quiche to enjoy with a glass of white wine for a light evening dinner. Do not bake it in advance to prevent the quiche from drying up. Dill is one the best aromatic herb that fits perfectly with salmon, whether fresh or smoked.

by Nina L. Palmer

Nina L. Palmer

Nina Palmer is a recipe developer and editor for Eatwell101 since 2013. She is passionate about food and culture and specializes in sweet recipes, desserts, baking, as well as developing editorial content.

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Updated Aug 19, 2025

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For a 7-inch (18cm) quiche:

• Pastry sheet (puff pastry is good too — you can also make your own shortcrust pastry following this recipe)
• Fresh salmon
• Cream
• Eggs
• Dill
• Salt
• Pepper

How to make the salmon quiche

• Preheat oven to 370°F (190°C).
• Line quiche pan with pastry, freeze 1 hour, then prebake 8 min.
• Cube salmon.
• Whisk cream, eggs, dill, salt, and pepper.
• Layer salmon in tart shell, pour cream mixture on top.
• Bake 25 min until golden.

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Salmon Quiche

Author: Nina L. Palmer  |  Servings: 4 servings

Prep Time: 20 min  |   Cook Time: 25 min

Try this salmon quiche for a light dinner with a crisp salad!

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Ingredients

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• 1 pastry sheet (puff pastry is good too — you can also make your own shortcrust pastry following this recipe)
• 1/2 lb (200g) fresh salmon
• 1/2 cup (12cl) cream
• 2 eggs
• 1 tablespoon dill
• 1/2 teaspoon salt and pepper

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Instructions

1. Preheat oven to 370°f(190°c).
2. First, spread your pastry into a 6 or 8-inch quiche pan and let it harden for at least 1 hour in the freezer.
3. Remove the dough from the freezer and bake it for 8 minutes.
4. Cut the salmon into cubes.
5. In a bowl, beat the cream, eggs and dill. Add salt and pepper.
6. Divide the salmon cubes on the bottom of the tart. Cover with cream.
7. Bake for 25 minutes until the quiche is golden brown.

Recipe Notes

• Serve this salmon quiche with a salad for a brunch, lunch, or dinner. You can also reheat it in a 350°F (180°c) oven or serve at room temperature the day after.

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