Salmon Quiche

This salmon quiche is made with canned salmon, goat cheese, and dill, and is an easy, make-ahead breakfast or brunch!

📝 Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 can salmon (~6oz), well drained + flaked apart
• 2 cloves garlic, roughly chopped
• 1 9" pie dough (prepared)
• 4 ounces goat cheese, flaked apart with a fork
• 1 ounce Parmesan, freshly grated
• 3 eggs
• 2/3 cup milk
• 1/3 cup heavy whipping cream
• 2 sprigs fresh dill, removed from stem + roughly diced
• 1/2 cup plain Greek yogurt
• 2 teaspoons rice wine vinegar (or sub lemon juice)
• 2 teaspoons Dijon yogurt
• 1/4 teaspoon salt

👨‍🍳 Instructions

1. 1Pre-heat oven to 350ºF.
2. 2--- Cook Onion: ---
3. 3Heat oil in a skillet over medium heat. When oil is hot, add onion, smoked paprika, and salt. When onions soften, add garlic and cook until fragrant.
4. 4--- Blind Bake Pie Dough: ---
5. 5Arrange pie dough inside a pie pan. Prick the bottom and sides with a fork. Set parchment paper on top of dough, and add pie weights or dry beans. Bake 10 minutes. Remove weights and parchment paper.Tip: Pre-made, pre-formed, frozen pie dough will not need pie weights added while blind baking.
6. 6--- Make the Quiche: ---
7. 7Gently press the onion mixture into the pie dough. Top with the salmon, and then add half the cheese.
8. 8Add 3 eggs, milk, cream, and dill to a mixing bowl. Use an electric hand mixer to whip the mixture until it doubles in size. (Alternatively, whisk vigorously by hand.)
9. 9Add the remaining cheese to the egg and milk mixture, and gently stir with a spoon. Take care not to over-stir.
10. 10Pour the egg mixture into the pie pan. Tip: Do not overfill the quiche-- any extra mixture can be discarded, saved for another quiche, or used to dip bread in for French toast.
11. 11Tent quiche loosely with aluminum foil. Bake 45 minutes. Remove foil, and bake 15-20 more minutes until the quiche is golden and set. Quiche should jiggle slightly when moved.
12. 12Allow quiche to cool for at least 1 hour, or refrigerate overnight. (Quiche will not be fully set until cooled.)
13. 13While quiche cools, mix together all ingredients for the yogurt sauce. Refrigerate until you're ready to serve.Tip: Not all yogurts + Dijon mustards taste the same or have the same consistency. Taste sauce after mixing, and do the following if it's not perfect: Add more mustard for extra flavor, more yogurt if the mustard is too strong, more vinegar if the sauce is too thick, and more salt if the sauce is bland.
14. 14Serve cool.
15. 15Leftovers / Make Ahead + Refrigerate:Refrigerate and use within 2-3 days.Make Ahead + Freeze: Bake quiche, and allow to cool completely. Wrap tightly with plastic wrap, and slide into a freezer bag. Use within 2 months.Reheat from Frozen: Do not thaw. Bake at 350ºF for 20-25 minutes, or until pie is warm.Tip: If freezing, bake quiche in either a disposable aluminum pie pan or in a tart pan with removable sides. (Allow quiche to fully cool before removing the pan.)Sauce should not be frozen, but can be refrigerated for up to a week.