Salmon Spinach Quiche
A savory 10‑inch quiche featuring silky pink salmon, creamy spinach, and melty Monterey Jack—perfect for brunch or a light dinner that satisfies pescatarians and cheese lovers alike.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Bake the unbaked pie shell for 10 minutes, or until it is partially set.
- In a bowl, mix the pink salmon, frozen chopped spinach, shredded Monterey Jack cheese, softened cream cheese, salt, thyme, and eggs. Stir in the milk until the mixture is smooth.
- Spread the salmon-spinach mixture evenly into the preheated pie shell.
- Bake the quiche for 30–35 minutes, or until the filling is set and the top is lightly golden.
- Remove from the oven and let cool for 5 minutes before slicing and serving.
Tips & Substitutions
For a lighter quiche, consider substituting half of the cream cheese with Greek yogurt. You can also use fresh spinach instead of frozen, just sauté it briefly to reduce moisture. If you want to add more flavor, consider incorporating diced onions or bell peppers. This dish pairs beautifully with a fresh salad for a complete meal.
Serving Suggestions
Serve the quiche warm or at room temperature. It makes a great brunch option and pairs well with a light salad or some fresh fruit. For a complete meal, consider serving alongside a refreshing Avocado And Snow Crab Salad. This dish can also be enjoyed as a delicious lunch or dinner option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave for about 30-60 seconds, or until warmed through. Alternatively, reheat in the oven at 350°F (175°C) for about 10-15 minutes until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Spinach Quiche contains roughly 521 calories, with 23g protein, 65g carbohydrates, and 20g fat. It is an excellent source of protein (47% of the Daily Value), vitamin D (45% of the Daily Value), and vitamin A (39% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1804mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use cooked fresh salmon in place of canned salmon. Just ensure it's fully cooked and flaked before adding it to the mixture. This will give your quiche a fresher taste and texture.
How can I make this quiche gluten-free?
To make a gluten-free version of this quiche, simply substitute the regular pie shell with a gluten-free pie crust. There are many store-bought options available, or you can make your own using gluten-free flour.
Can I freeze the quiche before baking?
Yes, you can freeze the assembled quiche before baking. Wrap it tightly in plastic wrap and then foil. When ready to bake, thaw it in the refrigerator overnight and bake as directed. This is a great way to prepare meals ahead of time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).