A perfectly baked salmon and spinach quiche is the epitome of brunch elegance — flaky crust, creamy custard, and nutrient-packed fillings.
An elegant quiche that looks professional with basic skills.
Pulse flour, salt, and cold butter in a food processor until crumbly. Add ice water 1 tablespoon at a time until dough forms. Chill for 30 minutes, then roll out and blind-bake at 375°F (190°C) for 15 minutes.
Whisk together eggs, heavy cream, milk, Dijon mustard, nutmeg, salt, and pepper until smooth. The custard ratio should be 1 egg per ½ cup liquid for the perfect silky texture.
Spread flaked salmon, wilted spinach, and grated Gruyère evenly in the pre-baked crust. Pour the custard mixture over the top, making sure it fills all gaps.
Bake at 350°F (175°C) for 35–40 minutes until set but slightly wobbly in the center. Cover crust edges with foil to prevent burning. The center will continue to set as it cools.
Let the quiche cool for at least 15 minutes before slicing. This allows the custard to firm up for clean slices. Serve warm, at room temperature, or chilled.
Replace fresh salmon with smoked salmon and add 2 tbsp fresh dill for a sophisticated twist.
Add sun-dried tomatoes, kalamata olives, and crumbled feta for a Mediterranean flavor profile.
Use almond flour crust and add 1 tbsp cornstarch to the custard for a gluten-free version.
Swap cream for coconut milk and use nutritional yeast instead of cheese for a dairy-free option.
Pour the filling directly into a greased dish for a low-carb, keto-friendly version.
Prevent Soggy Crust: Blind-bake the crust and brush with egg white before filling. Doneness Test: The center should wobble slightly — it sets while cooling. Make Ahead: Tastes even better the next day! Refrigerate for up to 4 days.
