Salmon Quiche with Capers, Red Onion & Feta
This salmon quiche recipe is packed with fresh flavors, including chunks of salmon, asparagus spears, salty capers, red onion, and creamy pieces of cream cheese. It’s a versatile quiche that is perfect for breakfast, brunch, lunch, or dinner and can be enjoyed in a store-bought crust, homemade crust, or served crustless as an easy gluten-free option. 
Putting aside the fact that this quiche is delicious and creamy and perfect for any time of year, this salmon quiche is beautiful to look at because of the bright pink, fresh salmon, the contrast of the green asparagus stalks, and the fun pop of the capers. And to top it off, this delicious quiche is beautifully constructed inside a yummy buttery pie crust. The versatility of this is as broad as you want to make it. Double the recipe and make it in a greased baking dish or pie plate as a crustless quiche; add fresh spinach and mushrooms, or top with parmesan cheese or goat cheese. This will quickly become one of your favorite recipes to serve for a special occasion or for your own personal consumption. This recipe can easily be made dairy-free and Paleo by omitting the cream cheese or using dairy-free cream cheese and using dairy-free milk; gluten-free, grain-free, Paleo, Whole30, and Keto by making it crustless or using a gluten-free or grain-free crust; and Specific Carbohydrate Diet by omitting the cream cheese, crust, and using dairy-free milk.
Why You Will Love This Salmon Quiche
- This easy salmon quiche recipe is so quick to put together and can be ready in less than an hour.
- Not only is it delicious, this salmon quiche is also visually beautiful with its vibrant colors of purple, green, white, and pink.
- It is super versatile! You can swap the asparagus for a variety of vegetables or even add them to them. Mushrooms, spinach, or bell peppers would be excellent additions. To make it even more creamy and delicious, replace the milk with heavy cream or use a dairy-free milk option.
- This is a crowd-pleaser and a great way to serve breakfast for dinner or to guests for a special lunch. It is also a great meal prep item to make ahead and enjoy for breakfast for a few days.
- With a few minor adjustments with the crust or the dairy options, this is easily modifiable to make it dairy-free, gluten-free, grain-free, Paleo, Whole30, Keto, and Specific Carbohydrate Diet legal.
Ingredients You Need For This Salmon Quiche
- Quiche crust: I used a frozen quiche crust, but you can use a homemade pastry crust, a store-bought pie crust, or even a gluten-free or grain-free crust.
- Salmon filet: Fresh salmon filets would be the top option here, but using leftover salmon is an awesome way to make this. Smoked salmon would also add a delicious unique flavor to this salmon quiche.
- Asparagus: The fresh asparagus adds a beautiful flavor and color to this recipe. Feel free to get creative with the vegetables in this recipe, though. Fresh spinach and mushrooms would also be delicious substitutes or additions.
- Cream cheese: This salmon quiche is so creamy and smooth, thanks to the cream cheese. For a dairy-free option, use a dairy-free cream cheese such as Kite Hill, or to make it Paleo or SCD, simply skip the cream cheese; the quiche will still be absolutely delicious without it.
- Capers: Capers are salty and give a wonderful umami tang. They add brightness and zest to this recipe that elevates each bite with a little burst of acidity.
- Fresh dill sprigs: Dill enhances this with a fresh and tangy note. It pairs perfectly with the salmon and gives a delicious herby touch. If you don’t have fresh dill, you can definitely use dried dill in its place.
- Red onion: Red onion adds a bright, sharp flavor to this flavorful salmon quiche. If you don’t have red onion, shallots are a milder and sweeter substitute, and white and yellow onions will also work wonderfully.
- Eggs: Fresh large eggs are the glue that holds this quiche together. Be sure to whisk the egg mixture together well to make the recipe fluffy and to be able to evenly distribute the eggs.
- Milk: Adding milk to the egg mixture is key to making the egg filling creamy and delicious. It will also make the filling more fluid, allowing it to spread evenly over the whole dish. Use a dairy-free milk option such as almond milk, coconut milk or oat milk to fit your dietary restrictions.
- Dijon mustard: The mustard will add a delicious zest to this dish. If you don’t care for mustard, you can omit it, or if you don’t have Dijon, you can also use yellow mustard or honey mustard in its place.
- Salt and black pepper: Season to your taste here. You can use sea salt or kosher salt, and using freshly ground black pepper is an excellent option.
How to Make This Salmon Quiche
- After preheating the oven, bring a medium-sized skillet filled with 2 inches of water to a gentle simmer over medium heat. Add the asparagus and cook for 5 minutes or until fork-tender. Remove the spears from the skillet to cool, and then cut them into 1-inch pieces. Pour the water out of the skillet.
- Warm the olive oil in the skillet over medium heat. Season the salmon fillet with a pinch of salt and pepper and cook for 3 minutes per side. Once it’s cooked through, remove the salmon to a plate, remove the skin, and use a fork to break it into pieces.
- In a small bowl, whisk the eggs, milk, mustard, salt and pepper.
- Evenly arrange the flaked salmon, pieces of asparagus, cream cheese, and chopped red onion in the pie shell, reserving a few pieces of each to place on top before baking.
- Pour the egg mixture over the top, and sprinkle the remaining pieces. Top with chopped dill and capers and bake for 40 minutes or until eggs are set.
You can find step-by-step instructions in the recipe card below.
What Type Of Pie Crust To Use For This Salmon Quiche
Premade pie crust is a simple and easy way to make this crust. You can buy a package of premade pastry crusts in most grocery stores. They usually come in a package of two. If you have pie crust-making skills, a homemade quiche crust is perfect for this salmon quiche. If you are grain-free, gluten-free, Paleo, Keto, Whole30, or SCD, you can either make a gluten-free or grain-free crust or thankfully, you can often find gluten-free crusts in the refrigerator section of most grocery stores these days. This would also be delicious as a crustless salmon quiche; just be sure to grease the pie pan before adding the ingredients.
How To Cook The Salmon
Warm a large skillet over medium heat and add the oil. Season the salmon fillet with salt and pepper and cook for 3 minutes per side. Once the salmon is cooked through, it will become opaque in the center and start to flake. Alternatively you can used store bought cooked salmon, or smoked salmon which will give the quiche a rich smoked flavor.
How To Make This Salmon Quiche Paleo Or Dairy-Free
Making this Paleo and Dairy-free requires a slight modification. Simply substitute the cream cheese for a dairy-free option. Using a dairy-free cream cheese such as Kite Hill is a great option, their ingredients list is nice and clean. You can also skip the cream cheese; the quiche will still be absolutely delicious without it.
Can I Make This Salmon Quiche In Advance?
This can definitely be made in advance for those days when you have little time to prepare a meal or is the best way to have a delicious and comforting meal prep item. Simply make according to instructions, let it come to room temperature and either store in the refrigerator for 3-4 days wrapped in plastic wrap or stored in an airtight container, or store in the freezer for 2-3 months, wrapped in aluminum foil or in a freezer-safe container. Heat oven to 350 degrees F for about 30 minutes until heated through.
What To Serve With This Salmon Quiche
This simple quiche will go wonderfully with a simple side salad, a fruit-filled smoothie, or a delicious slice of bread. Here are a few options for fruit or salads that will pair beautifully with quiche recipes.
- Tomato, Peach, and Burrata Salad
- Grapefruit Bowls with Fruit Salad & Orange Poppy Seed Dressing
- Thai Watermelon Salad
- Orange, Avocado, and Candied Pistachio Salad
- Strawberry and Orange Smoothie
What About Leftovers
After bringing to room temperature, the leftovers from this quiche can be a simple and convenient breakfast, lunch, or dinner the next day or kept in the refrigerator for 3-4 days. You can make individual servings in plastic wrap or an airtight container. This will store in the freezer also for 2-3 months. For an easy meal prep item, consider storing this in individual servings for easy reheating for next time. You can store it in a pie pan, wrap it in plastic wrap or aluminum foil, and reheat it in the oven at 350 degrees F for about 30 minutes until it is heated through.
Here are a few more brunch recipes that you might enjoy:
- Smoked Salmon & Cream Cheese Board
- Christmas Morning Wife Saver
- Corn Fritters
- Chorizo and Roasted Pepper Frittata
- Salmon Cake Eggs Benedict with Lemon Hollandaise and Crispy Capers
If you make this Kung Pao Beef recipe let me know in the comment section below, I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Salmon, Asparagus & Red Onion Quiche
Ingredients
- 9 inch quiche crust deep dish frozen pie crust
- 1 tbsp olive oil
- 8 oz salmon fillet
- Pinch salt and pepper
- 8 spears asparagus
- 4 oz block cream cheese cut into ¼ inch (or smaller sized cubes)
- 2 tbsp capers
- 2 tbsp fresh dill sprigs
- ¼ cup red onion thinly sliced and then cut into ½ inch pieces
- 5 eggs
- ⅓ cup milk
- 1 tsp dijon mustard
- ½ tsp salt and pepper
Instructions
- Preheat the oven to 350 degrees
- Bring a medium-sized skillet filled with 2 inches of water to a gentle simmer over medium heat. Add the asparagus and cook for 5 minutes, or until fork-tender. Use tongs to remove the spears from the skillet; when the asparagus is cool enough to handle, cut the spears into 1-inch pieces. Pour the water out of the skillet.
- Warm the oil in the skillet over medium heat. Season the salmon fillet with a pinch of salt and pepper and cook for 3 minutes per side. Once the salmon is cooked through (It will be opaque in the center), transfer it to a plate, remove the skin, and use a fork to break it into pieces.
- In a bowl, whisk together the eggs, milk, mustard, salt and pepper.
- Evenly arrange the flaked salmon, pieces of asparagus, cream cheese and chopped red onion in the quiche shell reserving a few pieces of each to place on top before baking. Pour the egg mixture over the top and arrange remaining reserved pieces plus the chopped dill and capers on top.
- Bake for 40 minutes, or until the eggs have set.
Nutrition
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