This easy Salmon and Broccoli Quiche features smoked salmon, steamed broccoli, and caramelized shallots tucked into a creamy custard. Delicious for any meal of the day!
We’ve cracked the code on delicious quiche, with savory filling and tender crust. If you’re looking for other flavor inspiration, try our Spinach Quiche or our Tomato Mushroom Quiche.
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Why Make This Recipe
- Easy to make, but elegant enough for company
- Perfect for brunch, lunch, or dinner
- So versatile: swap out the salmon, broccoli, or shallots with whatever you have on hand
- Great for make-ahead
🥗 Ingredients
- Pie crust: Your favorite store-bought brand is just fine, though if you want a truly superior quiche, you can make your own pie dough. We highly recommend Cathy Barrow’s all-butter pie crust recipe.
- Smoked salmon: We use cold-smoked salmon in this recipe, but you could use hot-smoked salmon as well. You could also replace the smoked salmon with leftover cooked salmon.
- Shallots: Feel free to replace with red onion or sweet onion.
- Mustard: We use a combination of dry mustard and Dijon mustard in this salmon quiche, but you could use just one or the other if you don’t have both.
- Goat cheese: Other cheese options for this quiche would be grated gruyère or fontina cheese, or crumbled feta cheese.
🥣 Step-by-Step Instructions
Preheat oven to 375 degrees Fahrenheit, and place your baking rack on the bottom slot of your oven. Unroll a store-bought pie crust and press gently into a 9-inch pie plate or tart pan.
Use two fingers to squeeze the dough around the pointer finger of your other hand, moving around the crust until you have a decorative border you like. Next, use a fork to prick the crust all over the bottom.
Line the crust with parchment paper or aluminum foil and cover with pie weights, raw rice, or dried beans. Bake on the bottom oven rack for 15-20 minutes, then remove the parchment and weights. The edges of the crust should be golden, but the bottom will still look a little raw.
Bake for an additional 5 minutes, until the bottom dough no longer looks raw, and the edges are deep golden brown.
Peel and thinly slice 2 large shallots. Chop 2 cups broccoli florets into small pieces.
Chop 4 ounces smoked salmon into thin strips, reserving a few strips to decorate the baked quiche. Cut the rest into bite-sized pieces.
Place broccoli florets in a microwave-safe bowl, and splash a few tablespoons of water into it. Cover with plastic wrap and poke a few holes in the wrap. Place bowl in microwave and cook for 90 seconds at high power.
Carefully remove from microwave, and remove plastic wrap. Toss broccoli to make sure it is evenly cooked. If not, put it back in for another 30 seconds. Broccoli should be just barely tender.
Heat 1 tablespoon butter in a medium skillet over medium heat. Add shallot slices and cook gently for 5 minutes, stirring occasionally, until shallots are golden brown. Drain broccoli, then stir steamed florets into the skillet and sauté for another minute.
Remove pan from the heat and let cool for 5 minutes.
Meanwhile, whisk together 5 eggs, ¾ cup heavy cream, 1 teaspoon dijon mustard, ½ teaspoon dry mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper in a large bowl.
Arrange the broccoli, shallots, and salmon evenly over the pre-baked crust, then pour custard over just until it reaches close to the edge of the crust. Sprinkle 1 ½ ounces crumbled goat cheese over the top.
Bake for 25-30 minutes on the bottom oven rack, or until the egg custard is cooked through and lightly browned on top. The filling should be completely set—if it jiggles when you touch the pan, it’s not done.
Wait to slice the quiche for at least 10-20 minutes. Serve either warm or at room temperature. Quiche will last for up to 4 days, wrapped tightly in the refrigerator.
🧐 Recipe FAQs for Broccoli and Salmon Quiche
You can, but make sure to butter the bottom and sides of your pie pan since the filling will stick more than a crust would. Check out my technique in my Crustless Quiche Lorraine recipe.
Yes, quiche recipes are perfect for making in advance. Bake your quiche, then let it cool completely before wrapping with plastic wrap or covering with foil and putting into the refrigerator. When you’re ready to serve, just pop it back into the oven to reheat.
Or, slice, and reheat each slice as you need it—an air fryer is perfect for that. You can also par-bake the pie crust in advance, but don’t assemble the quiche with the unbaked custard and store in the fridge. The egg mixture will soak into that crust, making the quiche soggy.
Blind baking means to pre-bake the pie crust before adding the filling. If you are adding a filling that does not need to be baked (like a pastry cream or chocolate cream filling), you would fully bake the pie shell before adding the filling.
The other time you want to blind bake a crust is in a recipe like this, where you are filling the pie crust with a liquid filling. Par-baking allows you to partially bake the crust, before adding the filling, then baking again to cook the filling and finish the crust.
Yes! Make sure your quiche has fully cooled before wrapping it tightly and freezing. You can either freeze the entire quiche, or cut it into individual slices so that you can pull out one or two for a small lunch or dinner. Defrost quiche for 24 hours in the refrigerator, then reheat in the oven, microwave, or air fryer. The oven and air fryer will give you the crispiest crust!
👩🍳 Expert Tips
Keep in mind that pie dough will shrink down a bit as it bakes. Make sure your dough reaches above the top of your pan before you bake it, so that after it bakes, it will still be level with the top of the pan. Try to keep the dough the same height all the way around, to prevent your custard from pouring out through a lower section of crust.
Also, don’t fold your pie dough over the rim of your pan. It will stick there, and the crust will snap off when you remove the quiche slices.
To make sure you have plenty of room for your filling, make sure you score the bottom of your pie and then weight it down evenly with pie weights, rice, or beans. Any place that isn’t well weighted down will puff up, leaving you less room for filling!
You can also make this recipe in a ceramic tart pan or a tart pan with a removable bottom. Those pans will give you a particularly pretty display if you want to show off your quiche on a cake stand before serving.
Letting the quiche rest for 10–20 minutes after baking will allow the quiche to fully set, so you’ll get cleaner slices when you serve it.
To really speed up this recipe, try using a pre-baked pie crust to start, rather than an unbaked one.
Now that you have a delicious quiche, are you wondering what to serve with it? Our Best Side Dishes for Quiche post will help you out. But to scoop our own post, look for soups or salads to pair with quiche. Our Potato Leek Soup and our Tomato Salad would be excellent sides for this Smoked Salmon Quiche.
Got extra smoked salmon? Check out some of our other salmon recipes, like this Asparagus and Salmon Pasta and this Smoked Salmon Canapes recipe. This creamy Penne al Salmone with Vodka is super delicious too.
Other Quiche and Frittata Recipes
We love an egg-based recipe around here, whether it’s a quiche or a frittata. Try this Mushroom Quiche next, packed with cheese and onions. Or, check out these favorites:
If you try this Salmon and Broccoli Quiche recipe, we would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to us.
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📖 Recipe
Salmon and Broccoli Quiche
This easy Salmon and Broccoli Quiche features smoked salmon, steamed broccoli, and caramelized shallots tucked into a creamy custard.
Ingredients
- 1 store-bought pie crust (7 ounces)
- 2 large shallots (about 4 ounces)
- 5 ounces broccoli florets (about 2 cups)
- 4 ounces smoked salmon
- 1 tablespoon butter
- 5 eggs
- ¾ cup heavy cream
- 1 teaspoon dijon mustard
- ½ teaspoon dry ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ ounces crumbled goat cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit, and place your baking rack on the bottom slot of your oven.
- Unroll the pie crust and press gently into a 9-inch pie plate or tart pan.
- Use two fingers to squeeze the dough around the pointer finger of your other hand, moving around the crust until you have a decorative border you like.
- Next, use a fork to prick the crust all over the bottom.
- Line the crust with parchment paper or aluminum foil and cover with pie weights, raw rice, or dried beans.
- Bake on the bottom oven rack for 15-20 minutes, then remove the parchment and weights. The edges of the crust should be golden, but the bottom will still look a little raw.
- Bake for an additional 5 minutes, until the bottom dough no longer looks raw, and the edges are deep golden brown.
- Peel and thinly slice shallots.
- Chop broccoli florets into small pieces.
- Chop smoked salmon into thin strips, reserving a few strips to decorate the baked quiche. Cut the rest into bite-sized pieces.
- Place broccoli florets in a microwave-safe bowl, and splash a few tablespoons of water into it. Cover with plastic wrap and poke a few holes in the wrap. Place bowl in microwave and cook for 90 seconds at high power.
- Carefully remove from microwave, and remove plastic wrap. Toss broccoli to make sure it is evenly cooked. If not, put it back in for another 30 seconds. Broccoli should be just barely tender.
- Heat butter in a medium skillet over medium heat.
- Add shallot slices and cook gently for 5 minutes, stirring occasionally, until shallots are golden brown.
- Drain broccoli, then stir steamed florets into the skillet and sauté for another minute.
- Remove pan from the heat and let cool for 5 minutes.
- Meanwhile, whisk together the eggs, heavy cream, dijon mustard, dry mustard, salt, and pepper in a large bowl.
- Arrange the broccoli, shallots, and salmon evenly over the pre-baked crust, then pour custard over just until it reaches close to the edge of the crust.
- Sprinkle the goat cheese over the top.
- Bake for 25-30 minutes on the bottom oven rack, or until the egg custard is cooked through and lightly browned on top. The filling should be completely set—if it jiggles when you touch the pan, it’s not done.
Notes
Expert Tips:
Wait to slice the quiche for at least 10-20 minutes. This will allow the quiche to fully set, so you’ll get cleaner slices when you serve it. Serve either warm or at room temperature.
Keep in mind that pie dough will shrink down a bit as it bakes. Make sure your dough reaches above the top of your pan before you bake it, so that after it bakes, it will still be level with the top of the pan. Try to keep the dough the same height all the way around, to prevent your custard from pouring out through a lower section of crust.
Make-Ahead Tips:
Bake your quiche, then let it cool completely before wrapping with plastic wrap or covering with foil and putting into the refrigerator. When you’re ready to serve, just pop it back into the oven to reheat. Or, slice, and reheat each slice as you need it. You can also freeze quiche slices for up to 3 months.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 372Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 201mgSodium: 752mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 14g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
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More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
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