Salmon Quiche

As incredible as it may sound, this recipe has roots dating back to ancient Roman times, when it was known as patinea. Now, we bring you a tall and flavorsome quiche that combines the richness of eggs, cream, and spices, nestled in a buttery pastry shell. Imagine the tantalizing aroma of the quiche as it bakes, with the delicate flavors of smoked salmon intertwining with the vibrant greens of broccoli. With a perfect balance of protein, carbohydrates, and fibers, this Salmon-Broccoli Quiche is not only incredibly satisfying but also a wholesome addition to your dining table.

Salmon Quiche

Course: baking
Cuisine: French
Keyword: buffet, goat cheese, quiche
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Calories: 400kcal
Cost: $15
Maximus quiche
Print Recipe


  • 1 8X2-inch/20cmX5cm cake ring or quiche pan
  • 2 Pastry bowls
  • 1 Frying pan
  • 1 Rubber spatula
  • 1 Stand mixer
  • 1 Rolling Pin
  • 1 Baking tray


Pie Dough

  • 250 g All-purpose flour
  • 125 g Butter, cubed
  • 4 g Salt
  • 50 g Eggs
  • 20 g Water

Quiche Filling

  • 250 g Wild caught salmon
  • 150 g Smoked salmon
  • 250 g Broccolini
  • 100 g Red onion
  • 80 g Greek feta goat cheese
  • 40 g Parmesan
  • 3 g Chopped fresh rosemary/thyme

Quiche Sauce

  • 180 g Heavy cream
  • 180 g Milk
  • 150 g Eggs
  • 10 g Flour


Pie Dough

  • Grease cake ring. Rub flour, salt and butter until mixture resemble coarse meal. Add the egg and water and mix until just combined. Wrap up dough in plastic film and refrigerate. Dust your countertop and pie dough, and roll out into a 3mm thick round that shall be larger in diameter than the cake ring. Lay pastry over the cake ring. Gently press the dough with your thumbs onto the mold, start at the center and move outward without stretching it. No free spaces should be left behind. Use the rolling pin corner to gently press the pastry against the ring. Lightly prick with a fork. Chill pastry for 30 minutes. Use your paring knife to remove excess dough from the edges. Let tart shell to rest (Uncovered) in the refrigerator overnight, or for up to 3 days before being blind baked. It can also be made in advance and kept frozen for up to 4 months.
    Bruno Albouze Shaping Quiche


  • Top raw pie crust with 2 sheets of microwave-safe plastic wrap. Fill up with pie weights, rice or beans and blind bake for 30 minutes. Remove pie weights, and let cool tart shell with the cake ring in.
    Bruno Albouze Baked Quiche Shell

Quiche Sauce

  • Mix all ingredients together with an immersion blender. Sieve and season with salt, pepper and nutmeg to taste. Store quiche sauce for up to 3 days in the refrigerator.


  • Fill up a large saucepan with water. Bring to a boil, add 10g salt. Cook broccolini for about 4 minutes, or until just cooked (Parboiled). Transfer greens in ice water to stop cooking process – drain and lay greens over paper towels; pat dry. Meanwhile, chop red onions. In a hot frying pan, add a drizzle olive of oil, and a pinch of salt. Throw in red onions, and cook until it begins to caramelize; cool. Debone salmon filet, and cut into chunks. Slice out smoked salmon.
    Bruno Albouze Blanched Broccolini


  • First, cover bottom crust with grated parmesan. Add half of the broccolini, onions, chunks of goat cheese. Add the fresh and smoked salmon. Season fish with salt, pepper, and rosemary. Top with more greens, fish and parmesan. Wait until oven is ready before filling up quiche with the sauce.
    Bruno Albouze Montage


  • Bake quiche at 350ºF/180ºC for 55 minutes. Baking time may be shortened if using a convection oven. Note that the quiche is baked when it begins to puff up. Quiche is best served at room temperature, or warm. Quiche can be accompanied with some arugula, salad.. tossed in an olive oil-lemon juice vinaigrette. Quiche can be stored in the refrigerator for a couple of days. Do not freeze. Enjoy!
    Bruno Albouze Filled Salmon Quiche


Serving: 200g | Calories: 400kcal

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