Salmon Quiche combines the rich flavors of wild Alaska salmon with the freshness of spinach and the nutty crunch of pine nuts, creating a dish that’s perfect for any occasion. This savory pie is a delicious way to enjoy Alaska’s prized seafood in a comforting and elegant recipe.
salmon quiche

Recipe provided by Alaska Seafood Marketing Institute

Ingredients

Crust

  • 1 1⁄2 c flour
  • 1⁄2 c cold butter, cubed
  • 1 egg, slightly beaten
  • 1 tbsp plus 1 tsp cold milk
  • 1 tsp sugar
  • 1⁄2 tsp salt

Filling

  • 1 tsp each vegetable oil and butter
  • 7 oz Alaska salmon, fresh or thawed, cut into chunks
  • 5 oz fresh spinach, chopped
  • 2 eggs, slightly beaten
  • 1⁄3 c light cream
  • 1⁄2 c grated hard cheese (such as cheddar, GruyĂšre, or mozzarella)
  • 2 tbsp pine nuts, toasted
  • Salt, to taste

Preparation:

Step 1: Prepare crust

In a bowl, add the cold cubes of butter to the flour. Rub the butter between your fingers into small pieces. Mix in the egg, cold milk, salt, and sugar. Form into a ball then roll out the dough between 2 pieces of parchment paper. Place parchment on a tray; refrigerate pastry for 30 minutes.

Step 2: Cook the salmon

Heat the vegetable oil and butter in a pan over medium heat. Add the salmon chunks; sauté until exterior is cooked. Stir in the spinach to wilt it. Remove pan from heat; cool.

Step 3: Make the quiche filling

Mix the eggs, cream, cheese, and salt to taste. Add in salmon and spinach.

Step 4: Par-bake the crust

Heat oven to 375ÂșF. Line a tart pan (with removable bottom) with the chilled dough. Prick the interior bottom of the crust with a fork. Bake for 15 minutes; remove from oven.

Step 5: Prepare and serve

Pour the filling into the crust. Sprinkle on the pine nuts. Bake for 15- to 20 minutes, until toothpick inserted near the center comes out clean. Let set 5 minutes before serving.

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