Salmon and Spinach Quiche

This creamy salmon and spinach quiche is one of those comforting meals that feels a little bit fancy, yet still easy enough for a relaxed weekend cook-up. It’s perfect for brunch, lunch, or even a light dinner served with a fresh salad.

It turned out absolutely delicious, with a flaky pastry base, rich creamy filling, and the perfect balance of salmon and spinach. 

A delicious quiche variation, this Salmon and Spinach Quiche is full of flavour and not too hard to make!

A Time-Saving Tip

If you’re short on time or prefer something quick and easy, you could use a pre-made pastry base from the freezer section at the supermarket. It’ll still taste lovely and will definitely speed things up.

Just a little note: This recipe does take a bit of time to come together, especially with resting the pastry and letting the quiche set after baking. It’s not complicated, but it’s best made when you can take your time and enjoy the process.

Bonus Tip: Mini Quiches for Lunchboxes

If you happen to have some of the creamy egg mixture leftover, it’s perfect for making mini quiches. Simply press puff pastry into a greased muffin tin, add some diced ham and shredded cheese, then pour in the extra mixture. Bake in a 180°C oven for around 20 minutes or until golden. They’re great for school lunchboxes or a quick snack the next day.

Serving Suggestions

This quiche is delicious served warm or at room temperature. Pair it with a simple green salad, some roasted veggies, or even just enjoy a slice on its own with a cuppa for a quiet moment of peace.

A delicious quiche variation, this Salmon and Spinach Quiche is full of flavour and not too hard to make!
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A delicious quiche variation, this Salmon and Spinach Quiche is full of flavour and not too hard to make!

Salmon and Spinach Quiche


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  • Author: Katrina - The Organised Housewife
  • Total Time: 1 hour 55 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 2 sheets puff pastry, thawed
  • 1 onion, finely chopped
  • 4 cups baby spinach
  • 500ml thickened cream
  • 5 eggs
  • 150g hot salmon
  • 1/2 cup parmesan cheese, grated
  • 2 teaspoons dried dill
  • salt and pepper

Instructions

Preheat and Prepare the Pastry

  1. Preheat oven to 200°C fan-forced.
  2. Line a deep quiche dish with the thawed puff pastry, overlapping the sheets slightly in the centre. Trim any excess from the edges.

  3. Line the pastry with baking paper and fill with pastry weights.

  4. Blind bake for 20 minutes, then remove from the oven and allow to cool for 10 minutes.

  5. Reduce the oven temperature to 180°C.

Cook the Filling

  1. While the pastry is cooling, heat a little oil in a frying pan over medium-high heat.
  2. Cook the onion for about 5 minutes or until softened.

  3. Add the spinach and cook until just wilted. Remove from heat and set aside.

Mix the Egg Mixture

  1. In a large jug, whisk together the cream, eggs, dill, salt and pepper until well combined.

Assemble and Bake

  1. Spoon the spinach and onion mixture over the cooled pastry base.
  2. Flake the salmon over the top.

  3. Sprinkle with grated parmesan.

  4. Gently pour over the egg mixture.

  5. Bake for 30–40 minutes, or until golden and just set.

Rest and Serve

  1. Allow the quiche to cool for at least 30 minutes before slicing. This helps it finish setting and makes serving easier.
  • Prep Time: 45
  • Rest Time: 30
  • Cook Time: 40

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