Go Back
–+ servings
Baked Salmon Quiche with Dill

Irresistibly Creamy Baked Salmon Quiche with Dill Delight

A delightful Baked Salmon Quiche with Dill that combines elegance and simplicity, perfect for brunch and freezer-friendly.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 mini quiches
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 lb Salmon Filet skin-on or skin-off works well
  • 4 large Large Eggs essential for structure
  • 1 cup Heavy Cream can substitute with half-and-half
  • 2 medium Yukon Gold Potatoes parboil before adding
  • 1 tablespoon Fresh Dill can swap with fresh thyme or tarragon
  • 2 tablespoon Scallions can substitute with diced onions or shallots
For the Crust
  • 1 sheet Puff Pastry gluten-free pastry can be substituted
  • 2 tablespoon Neutral Oil any light oil like canola or vegetable
For Seasoning
  • 1 teaspoon Kosher Salt essential for salmon and filling
  • 1 teaspoon Granulated Garlic fresh garlic can be an alternative
  • 1 tablespoon Lemon Zest do not substitute zest with juice
For Garnishing
  • 1 cup Watercress can substitute with arugula
  • ½ cup Sour Cream or Creme Fraiche optional topping

Equipment

  • Muffin tin
  • baking tray
  • Whisk
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Drizzle the salmon filet with neutral oil, season with kosher salt, granulated garlic, and lemon zest. Bake for 10-12 minutes until it flakes easily. Let cool and shred.
  2. Reduce the oven temperature to 375°F (190°C). Roll out the puff pastry and cut into squares for the muffin tin. Pre-bake for 5-6 minutes until slightly puffed.
  3. In a bowl, whisk together the eggs and heavy cream. Add a pinch of kosher salt.
  4. Distribute watercress, shredded salmon, and parboiled potatoes into the pastry cups. Sprinkle with dill and scallions. Pour the egg mixture over the fillings.
  5. Bake for 25 minutes until golden brown and filling is set. Cool slightly before transferring to a wire rack.

Nutrition

Serving: 1mini quicheCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure puff pastry is snug in the tin to prevent leaks. Parboil potatoes until tender for optimal texture. Freeze unbaked quiches for up to 3 months. Reheat baked quiche until warm.

Tried this recipe?

Let us know how it was!