This easy Salmon and Broccoli Quiche combines smoked salmon, steamed broccoli, and caramelized shallots in a silky egg custard — perfect for brunch, lunch, or dinner.
We’ve perfected a reliable quiche with a tender crust and savory filling. If you want other flavor ideas, consider spinach quiche or a tomato-mushroom quiche for different twists on this classic.
Why Make This Recipe
- Easy to prepare yet elegant enough for guests
- Works for brunch, lunch, or dinner
- Flexible — swap the salmon, broccoli, or shallots to suit what you have
- Makes a great make-ahead dish
🥗 Ingredients
- Pie crust: A store-bought crust works well; for a superior crust, use an all-butter pie dough.
- Smoked salmon: Cold-smoked is used here, but hot-smoked or leftover cooked salmon will also work.
- Shallots: Swap with red or sweet onion if preferred.
- Mustard: The recipe uses both dry mustard and Dijon, but either one alone is fine.
- Goat cheese: Can be substituted with grated gruyère, fontina, or crumbled feta.
🥣 Step-by-Step Instructions
Preheat the oven to 375°F and position a rack in the bottom slot. Unroll the pie crust and press it into a 9-inch pie plate or tart pan. Use your fingers to create a decorative edge, then prick the bottom of the crust with a fork.
Line the crust with parchment or foil and fill with pie weights, raw rice, or dried beans. Bake on the bottom rack for 15–20 minutes. Remove the weights and parchment, then bake an additional 5 minutes until the bottom no longer looks raw and the edges are a deep golden brown.
Peel and thinly slice 2 large shallots. Chop about 2 cups (approximately 5 ounces) of broccoli florets into small pieces. Chop 4 ounces smoked salmon into thin strips, reserving a few strips for garnish and cutting the rest into bite-sized pieces.
Steam the broccoli briefly: place florets in a microwave-safe bowl with a splash of water, cover with plastic wrap (pierce to vent) and microwave on high for 90 seconds. Check and, if needed, microwave an additional 30 seconds — broccoli should be barely tender.
In a medium skillet, melt 1 tablespoon butter over medium heat. Add the shallot slices and cook gently for about 5 minutes, stirring occasionally, until golden brown. Drain the broccoli and add it to the skillet, sautéing for another minute. Remove from heat and let the mixture cool for about 5 minutes.
In a large bowl, whisk together 5 eggs, 3/4 cup heavy cream, 1 teaspoon Dijon mustard, 1/2 teaspoon dry mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until smooth.
Arrange the broccoli, shallots, and chopped salmon evenly in the pre-baked crust. Pour the egg custard over the filling, stopping just shy of the crust edge. Scatter 1 1/2 ounces crumbled goat cheese on top and reserve a few salmon strips for garnish if desired.
Bake on the bottom oven rack for 25–30 minutes, until the custard is set and lightly browned on top. The filling should not jiggle when gently shaken. Remove from the oven and let the quiche rest for at least 10–20 minutes before slicing for cleaner cuts.
Serve warm or at room temperature. Store wrapped tightly in the refrigerator for up to 4 days; slices can also be frozen for longer storage. Reheat gently in the oven or air fryer for best texture.
🧐 Recipe FAQs for Broccoli and Salmon Quiche
Yes. Butter the pan well to prevent sticking and bake until set. A crustless quiche will have a different texture but is an easy lower-carb option.
Can you make this recipe in advance?
Absolutely. Bake the quiche, cool completely, then refrigerate wrapped. Reheat in the oven, microwave, or air fryer when ready to serve. You can par-bake the crust ahead of time, but avoid adding the raw custard until you plan to bake to prevent a soggy crust.
What is blind baking?
Blind baking is pre-baking the pie crust before adding the filling. For liquid fillings like quiche custard, par-baking the crust ensures the bottom bakes through and stays crisp.
Can you freeze this quiche?
Yes. Cool completely, wrap tightly, and freeze whole or in slices. Thaw in the refrigerator for 24 hours and reheat in the oven or air fryer for the best crust texture.
👩🍳 Expert Tips
- Pie dough will shrink slightly as it bakes. Press the dough above the pan rim before baking so it remains level after shrinking.
- Avoid folding the dough over the rim — folded edges can stick and snap when slicing.
- Weight the crust evenly during par-bake to prevent puffing and to preserve room for filling.
- Use a ceramic tart pan or a removable-bottom tart pan for an attractive presentation.
- Let the quiche rest 10–20 minutes after baking to fully set for clean slices.
- To save time, start with a pre-baked crust.
Other Quiche and Frittata Recipes
If you enjoy egg-based dishes, try a mushroom quiche, crab and asparagus quiche, or a simple frittata. These variations highlight how versatile quiche-style recipes can be.
Spinach Mushroom Quiche with Tomatoes-
Quiche Florentine (Spinach Quiche)
-
Bacon, Broccoli, and Cheddar Frittata
-
Ham and Cheese Frittata
If you try this Salmon and Broccoli Quiche, please rate the recipe and leave a comment — your feedback helps a lot.
Recipe
Salmon and Broccoli Quiche
Author: Chef Molly Pisula
This easy quiche features smoked salmon, steamed broccoli, and caramelized shallots tucked into a creamy custard.
Yield: 6 servings | Prep: 15 mins | Cook: 50 mins | Total: 1 hr 20 mins
Ingredients
- 1 store-bought pie crust (7 ounces)
- 2 large shallots (about 4 ounces)
- 5 ounces broccoli florets (about 2 cups)
- 4 ounces smoked salmon
- 1 tablespoon butter
- 5 eggs
- 3/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dry ground mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 ounces crumbled goat cheese
Instructions
- Preheat oven to 375°F and place the rack on the bottom slot.
- Unroll the pie crust and press into a 9-inch pie plate or tart pan. Create a decorative edge and prick the bottom with a fork.
- Line the crust with parchment or foil and add pie weights. Bake for 15–20 minutes, remove weights, then bake 5 more minutes until golden.
- Thinly slice shallots and chop broccoli into small florets. Chop smoked salmon into strips and bite-size pieces, reserving a few for garnish.
- Steam the broccoli briefly in the microwave with a splash of water until just tender.
- Melt butter in a skillet over medium heat. Sauté shallots about 5 minutes until golden, add drained broccoli and sauté 1 minute. Remove from heat and cool 5 minutes.
- Whisk together eggs, heavy cream, Dijon, dry mustard, salt, and pepper in a large bowl.
- Arrange broccoli, shallots, and salmon in the pre-baked crust. Pour the custard over the filling and sprinkle with goat cheese.
- Bake on the bottom rack for 25–30 minutes until the custard is set and lightly browned. The filling should not jiggle.
- Let rest 10–20 minutes before slicing. Serve warm or at room temperature.
Notes
Expert tips: Let the quiche rest after baking for cleaner slices. Pie dough shrinks slightly when baked, so press it above the pan rim before baking. For convenience, use a pre-baked crust or make the crust ahead of time. Quiche keeps in the refrigerator for up to 4 days and can be frozen in slices.
Nutrition (per serving)
Calories: 372 kcal | Carbs: 21 g | Protein: 14 g | Fat: 26 g
Instagram Users: If you make this recipe, tag @vanillabeancuisine or use #vanillabeancuisine — we’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef and with over a decade as a personal chef, I share well-tested recipes your family will enjoy.
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