In less than 30 minutes, you can have a delicious lunch that’s creamy and cheesy, loaded with fresh vegetables and succulent chicken.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (9 inch) pie crust pastry
- 8 ounces smoked salmon, or more to taste, broken into small pieces
- 5 ounces cream cheese
- 1 teaspoon dill (Optional)
- 8 eggs, or more to taste
- ¾ cup milk
- salt and ground black pepper to taste
- 1 (8 ounce) package shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.
- Bake in the preheated oven until lightly golden, 10 to 12 minutes.
- Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.
- Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.
- Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.
- Fresh or dried dill can be used.
- Substitute cream for the milk if desired.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 232 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 11 g |
| Sodium | 664 mg |
| Sugars | 2 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
We enjoyed this, although it’s pretty rich and a tad salty for my liking. I used 2 Tbsp of cream cheese and found that to be plenty. I also reduced the eggs to 5. Eight is way too many.
I made a low fat low cholesterol version, and it was delicious! Crust: cooked quinoa with a splash of egg whites mixed in, pressed into a 7” x 11” Pyrex. Low fat cream cheese, 7 egg whites from the carton, Daiya shredded mozzarella on top. Of course, regular smoked salmon. It was great.
I made one change, I added some onions. There is something wrong with the recipe as I had enough to fill a 9” pie crust, plus I had to make a 7” crustless quiche.
I wish I had read the reviews. There is way too much filling for a 9” pie crust. Cut the ingredients in half or make 2 pies.
This was great! I don’t do crusts so left it off. No dill. Otherwise I followed the recipe. So good. Great and it will be in my menu frequently
loved it
used pre-made pie crust; we like crab with (3) chopped zucchinis, old bay seasoning. eye-balled the filling – kids like more and less eggy-ness. very cheesy with the sour cream and mozzarella – kids approved.
I added about 2 cups of spinach .
Really delicious Brunch Quiche. I used lite cream in place of the milk for added richness in the egg mixture. I also add a generous amount of Old Bay seasoning to the egg mixture. There was a lot of egg mixture left over using 6 jumbo eggs, but it is better to have too much than not enough. I used 2 pan fried salmon fillets which were on sale instead of smoked salmon. Besides being cost effective this also cut down on the over all saltiness. Next time I would also try sprinkling a few capers and sliced cherry tomatoes for a flavor pop on top of the cream cheese layer as well as mixing in some of the cheese in the egg mixture. A great garnish next time could be a little more Old Bay and some lemon zest. Will definitely make again.
Melt in your mouth delicious! I used salmon that I had smoked with a recipe that called for Yoshida sauce (Teriyaki-like) so my quiche had a special flavor that you would not normally have with every day smoked salmon. We reheated the leftovers and enjoyed it all over again. Definitely a keeper!
Very good. Cut eggs to 5, cream cheese to 5 ounces, salmon to 4 ounces. Added mushrooms sauteed with onion and steamed broccoli. Used 1/2 n 1/2…a little over 1/2 cup. No salt…but kept cheese the same.
Absolutely delicious! I split it into two pans and froze one of them. It did not reheat well.
Made this recipe for Mother’s Day brunch and EVERYONE loved it, even my 20 ish boys! It was quick and simple to put together and tasted amazing! I made it exactly as indicated. Making it again tonight for dinner!
Best Salmon…I have been making this recipe for years and we still love it!
Followed the recipe. Egg mixture didn’t all fit in the regular pie pan…. maybe use a deep dish?? Did not add any salt but was very salty…. maybe from the salmon? Seemed like too much mozzarella cheese but I put it in. My husband likes salmon a lot and ate a decent size slice. I didn’t care for it and will not make it again.
Love to make quiche. There’s almost nothing you can’t add as long as you get the milk/egg proportion right…been doing them for years… Thanks for another idea w the salmon!
It is an excellent quiche and the only reason that I don’t give 5 stars is because the number of eggs should be reduced to 5 as well as an appropriate reduction in half and half
Made this exactly to recipe. This makes too much egg/cheese mixture, even tho a deep dish pie crust was used – it overflowed, and there was still 1+ cups left. Yes, it was tasty, but it got 4 stars because of the waste.
This was really yummy! I have never made quiche with mozzarella cheese before and was a bit skeptical. I replaced one cup of mozzarella with cheddar for my own level of comfort, and it was delicious!! Will definitely make this again, and again.
This is hands-down my new favorite recipe from the site. I love that the salmon flavor doesn’t get masked by all the other ingredients. To make this a teensy bit healthier, I added sautéed spinach and cut-up cherry tomatoes. Perfect.
It was good, I added a tiny bit of milk and 2 eggs and made 2 quiches, just because the frozen pie shells come 2 in a box. Sprinkling cheese on top made the topping a bit dry and hard to slice through. Next time I will mix the cheese with the egg mixture.