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5 from 2 votes

Salmon and Spinach Quiche

A simple and delicious way to get those Omega 3's and green veggies into your diet. This soft, cheesy salmon and spinach quiche really hits the spot at breakfast, brunch, or dinner!
Prep Time10 mins
Cook Time50 mins
Cooling Time10 mins
Total Time1 hr 10 mins
Course: Breakfast, brunch, dinner, Main Course
Cuisine: American
Servings: 8 slices
Calories: 433kcal
Author: NicoleDurham
Cost: Recipe $9.83 / Serving $1.23


  • 1 small diced onion ($0.70)
  • 2 tablespoon butter ($0.18)
  • 2 cups Swiss cheese ($1.98)
  • 2 oz smoked salmon (or one cup chopped leftover salmon) ($2.74)
  • 6 large eggs ($0.48)
  • 1 cup milk or half and half ($0.19)
  • 2 cups fresh spinach, roughly torn/chopped ($0.66)
  • 2 cloves garlic, minced ($0.10)
  • 1 9" deep crust pie crust ($2.74)
  • 2 tablespoon green onion, chopped ($0.02)
  • salt and pepper to taste ($0.04)


  • Preheat oven to 375 degrees F. Stab the pie crust with a fork several times and blind bake the pie crust for 10 minutes.
  • In a skillet melt the butter and add in the onion. Saute for 2-3 minutes over medium heat until caramelized.
  • Add the garlic to the onions and saute for another 30 seconds. remove from heat and let cool as you proceed.
  • In a large bowl, whisk eggs until beaten. Add in the milk and stir again.
  • Add the garlic and onion mixture and stir again.
  • Chopped salmon, Swiss cheese, and spinach. Stir again.
  • Add salt and pepper if desired.
  • Pour the egg mixture into the pie crust.
  • Top with the green onions.
  • Bake in the oven for 40-50 minutes until set. It should register a minimum of 160 degrees F on an instant-read thermometer if you aren't sure.
  • Let cool 5-10 minutes before slicing. Serve and enjoy.


When making this salmon and spinach pie it's a great idea to make sure that you keep a baking sheet under the pan as it bakes. This will help to catch the spills that bubble over so that you save yourself a headache of cleaning the oven later.
The quiche will be done when it looks slightly underdone at the top and firmer around the edges. It would register 160 degrees F on an instant read thermometer, (just like chicken).
If you don't have smoked salmon you can sub it out for a can of boneless salmon (drained) or 1 cup's worth of leftover cooked salmon- like dinner leftovers. ;) It turns out pretty great either way!


Serving: 1slice | Calories: 433kcal | Carbohydrates: 13.9g | Protein: 32.8g | Fat: 27.3g | Saturated Fat: 11.6g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 9.2g | Trans Fat: 0.3g | Cholesterol: 220.3mg | Sodium: 560.5mg | Potassium: 457.7mg | Fiber: 1.2g | Sugar: 2.2g | Vitamin A: 226.5IU | Vitamin C: 3.2mg | Calcium: 382.3mg | Iron: 1.9mg