Breakfast & Brunch
Creating a salmon and broccoli quiche with a flaky crust and smoky salmon filling is the perfect way to elevate weekend breakfasts into something restaurant-worthy. 💛 I developed this recipe after realizing how versatile salmon could be in savory dishes—its rich flavor pairs beautifully with the earthy broccoli and creamy egg mixture, making every bite satisfying and balanced.
The secret to this quiche lies in the crust, which I've perfected to achieve that flaky, golden-brown finish without requiring a food processor. The filling combines tender smoked salmon, steamed broccoli, and a velvety egg custard, all baked together until set.
This dish is ideal for pescatarians and anyone craving a hearty yet elegant meal that's ready in just one baking dish.
By the time it emerges from the oven, you'll have a quiche with a crisp, buttery crust that shatters at the touch and a filling so rich and flavorful it feels like a gourmet brunch.
The salmon adds depth, the broccoli brings freshness, and the eggs bind everything together into a cohesive, protein-packed masterpiece. It's the kind of dish that makes breakfast feel like a special occasion.
Serve it warm with a side of arugula salad or crusty bread to soak up every last bit of the creamy filling. Here's how to make it—simple steps for a dish that always impresses.
Ingredients for salmon and broccoli quiche
Six ingredients make the flaky crust. Twelve more bring the smoky salmon filling to life.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for flaky crust |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted, plus extra for dusting |
| Ice Water 💧 | ¼ cup | Chilled for dough consistency |
| Large Eggs 🥚 | 4 whole | Room temperature for crust |
| Smoked Salmon 🐟 | 12 oz | High-quality, flaked or chopped |
| Fresh Broccoli 🥦 | 3 cups | Steamed, chopped florets |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Sharp Cheddar Cheese 🧀 | ¾ cup | Shredded, for extra flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Dried Dill 🌿 | 1 tsp | Or 1 tbsp fresh chopped |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Lemon Zest 🍋 | 1 tsp | Fresh, for brightness |
The butter is non-negotiable for that perfect flaky crust. European-style unsalted butter like Plugrá or Land O'Lakes works best—it's higher in fat content, which gives you those beautiful layers. If you're using regular butter, make sure it's cold when you start. I always buy mine in bulk from Costco or Whole Foods to save money, but the store brand at Trader Joe's is a solid budget pick. For the flour, grab all-purpose, but don't skip sifting it—this keeps your crust light and airy. The ice water is key too; it helps keep the butter cold while mixing. (And yes, I know it sounds weird, but trust me on this.)
No smoked salmon? Fresh salmon works too)—just poach it first in a little white wine or lemon juice for that smoky flavor. Broccoli too pricey? Frozen steamed broccoli is a perfect shortcut—just thaw and drain it well. The sharp cheddar adds a nice tang, but Gruyère or Swiss would be delicious too. Short on time? Pre-shredded cheese is fine, but add a pinch of cornstarch to prevent clumping. The dried dill is a must for that classic quiche flavor, but fresh dill works at three times the amount. And if you're feeling fancy, a pinch of freshly cracked black pepper makes all the difference.
This quiche tastes even better the next day—honestly, it's my go-to for meal prep. Store leftovers in the fridge for up to 4 days, or freeze portions for 3 months. I like to wrap individual slices in parchment paper before freezing so they reheat perfectly. The crust stays crispy when reheated, but if you want to serve it warm, just pop it in the oven at 350°F for 10 minutes. Pair it with a simple arugula salad or crusty bread to soak up that creamy filling—it's a game changer.
Why You'll Love This Recipe
- No-Fuss Crust: I swear by that cold butter-and-flour mix—just pulse it in a food processor with ice water until it clumps. No rolling, no fuss, and it stays crispy even when the filling gets creamy. (Yes, even on a Tuesday night.)
- Smoked Salmon Magic: That first bite of flaky, salty salmon melting into the custard? It’s like a fancy brunch without the pretension. The broccoli adds a fresh bite that keeps it from being too rich—honestly, I’ll take this over plain egg quiche any day.
- Weeknight Workhorse: Double the recipe, bake it, and you’ve got breakfast for three days or a crowd-pleasing brunch dish. My kids grab it straight from the fridge—no reheating needed—and it’s still solid. (Not the prettiest, but the taste makes up for it.)
- Budget Luxury: Smoked salmon might sound fancy, but a small pack goes a long way here. The rest? Eggs, butter, flour—pantry staples that don’t break the bank. It’s the kind of dish that feels special without requiring a grocery haul.
Step-by-step instructions for salmon and broccoli quiche
Here's how to create a golden, flaky crust filled with smoky salmon and tender broccoli.
👨🍳 Step 1: Prepare the Flaky Crust
In a large bowl, combine the 0.75 cup unsalted butter (cold, cubed) with the 1.5 cups all-purpose flour. Use a pastry cutter or your fingers to work the butter into the flour until you have pea-sized crumbs with some larger butter pieces remaining. This ensures a flaky texture—don't overwork it!
Add the 0.25 cup ice water and 1.5 tsp salt all at once. Mix gently with a fork until the dough just comes together. Avoid overmixing—it should be slightly shaggy. Turn the dough onto a lightly floured surface and knead it just 4-5 times until it holds together. Shape it into a disk, wrap in plastic, and refrigerate for 30 minutes.
🍳 Step 2: Roll and Blind-Bake the Crust
Preheat your oven to 375°F. On a floured surface, roll the chilled dough into a 12-inch circle (about ⅛-inch thick). Transfer it to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough hanging over the edge.
Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for another 5 minutes until the edges are lightly golden. This pre-baking step prevents a soggy bottom—trust me, it makes all the difference!
🥘 Step 3: Steam the Broccoli
While the crust bakes, cut the 3 cups fresh broccoli into small florets. Steam them in a colander over boiling water for 3-4 minutes until bright green and tender-crisp. Drain well and set aside. You want broccoli that holds its shape but is still vibrant—overcooking turns it mushy.
In a small bowl, whisk together the 0.5 cup heavy cream, 0.5 cup milk, 0.75 cup sharp cheddar cheese, 1 tsp dried dill, 0.5 tsp garlic powder, 0.5 tsp black pepper, and 1 tsp lemon zest. This creamy mixture will bind everything together beautifully.
🍳 Step 4: Assemble the Filling
Spread the steamed broccoli evenly over the pre-baked crust. Flake or chop the 12 oz smoked salmon and scatter it over the broccoli. Pour the egg mixture (the 4 whole large eggs) evenly over the top, letting it seep into the crevices. The salmon's smoky flavor will infuse perfectly into the custard.
Bake at 375°F for 30-35 minutes until the center is just set (it should still be slightly jiggly—overbaking makes quiche dry). Let it rest for 10 minutes before slicing. The filling will continue to set as it cools, creating that perfect creamy texture.
🔪 Step 5: Serve Warm and Enjoy
Slice the quiche into 6 equal wedges and serve warm. The crust should be golden and flaky, the salmon smoky and tender, and the broccoli bright green with a satisfying bite. Pair it with a crisp green salad or some crusty bread to soak up the creamy filling.
Real talk: This quiche tastes even better the next day when the flavors have melded together. Store leftovers in the fridge for up to 3 days—just reheat gently in the oven to maintain that flaky crust!
Pro Tips For Making Salmon And Broccoli Quiche
- Chill the Dough: Roll out your pie crust and wrap it tightly in plastic, then stick it in the fridge for at least 30 minutes before baking. I used to skip this, and my crusts always ended up soggy or uneven—cold dough holds its shape better and bakes more evenly, especially when you’re layering it with wet fillings like broccoli and eggs.
- Sear the Salmon: Before folding the smoked salmon into the quiche, quickly sear it in a dry skillet over medium heat for 10-15 seconds per side. The crispy edges add depth of flavor, and it prevents the salmon from turning rubbery when baked later. (Yes, even if you’re impatient like me—just don’t walk away.)
- Blanch the Broccoli: Cut the broccoli into small florets, then blanch them in boiling water for 1-2 minutes before draining and tossing with a pinch of salt. This softens them just enough to release flavor during baking without turning to mush. I learned this the hard way when my quiche filling turned into a watery swamp.
- Pre-Bake the Crust: Blind-bake the crust for 8-10 minutes at 375°F (200°C) with pie weights or dried beans before adding the filling. This guarantees a crispy base—no more floppy crusts when the egg mixture steams it. (Pro tip: Spritz the crust with water before baking for extra browning.)
Best sauces and condiments for salmon and broccoli quiche
Creamy Dill Sauce
This is my go-to sauce for salmon dishes, and it elevates your quiche to restaurant-quality. Whisk together ½ cup sour cream, ¼ cup mayonnaise, 1 tbsp fresh lemon juice, 1 tbsp chopped fresh dill, ½ tsp Dijon mustard, and a pinch of salt.
Drizzle over slices before serving—it adds a tangy, creamy contrast that makes every bite sing. 💫
Spicy Lemon Aioli
For a zesty kick, mix ¼ cup mayonnaise, 1 tbsp lemon juice, 1 tsp honey, ½ tsp red pepper flakes, and ½ tsp garlic powder.
This bright, slightly spicy sauce cuts through the richness of the quiche while highlighting the salmon's smoky notes. I like to serve it on the side for dipping or drizzling.
Garlic-Herb Butter
Melt 2 tbsp unsalted butter with 1 minced garlic clove, 1 tsp chopped parsley, and a pinch of salt. Brush this fragrant butter over warm quiche slices just before serving—it adds a rich, herby depth that pairs perfectly with the smoky salmon. Keep it simple but flavorful!
Tangy White Wine Reduction
Simmer ½ cup dry white wine with 1 tbsp butter until reduced by half. Finish with 1 tsp lemon juice and a pinch of salt. This elegant sauce adds sophistication without overpowering the quiche's natural flavors. Perfect for special occasions or when you want to impress guests.
Smoked Salmon Cream Cheese Spread
Blend 4 oz cream cheese, 2 oz smoked salmon (finely chopped), 1 tbsp crème fraîche, ½ tsp lemon zest, and a pinch of dill.
Spread this luxurious mixture on toasted baguette slices and serve alongside your quiche. It's like a gourmet appetizer that complements the main dish beautifully.
Fresh Herb Oil Drizzle
Infuse ½ cup olive oil with 1 tbsp chopped chives, 1 tbsp chopped parsley, and ½ tsp lemon zest by gently heating (don't boil).
Strain and drizzle over quiche slices for a light, aromatic finish. This adds freshness without adding heaviness, making it ideal for a lighter meal. ✨
Nutrition facts
Frequently asked questions
Can I make this quiche ahead of time?
This quiche actually tastes better the next day when the flavors meld together. Assemble it up to 24 hours ahead and refrigerate unbaked. When ready to bake, follow the same instructions but add 5-10 extra minutes to the baking time to account for the cold start. The crust stays crispy if you reheat slices at 350°F for 10 minutes.
What if I don't have smoked salmon?
No problem! Use fresh salmon instead—just poach it first in a mix of ¼ cup white wine or lemon juice with 1 tsp smoked paprika for 5 minutes to mimic the smoky flavor. Flake it before adding to the quiche. For extra richness, add 1 tbsp cream cheese to the egg mixture.
How do I prevent a soggy crust?
The blind-baking step is key! Always pre-bake the crust with pie weights or dried beans for 15 minutes before adding filling. If you're short on time, sprinkle ½ cup crushed cornflakes on the bottom of the crust before baking—it absorbs moisture without adding flavor. Never skip this step, even if you're in a hurry!
Can I make this quiche in a different-sized pan?
Yes, but adjust baking times. For an 8-inch pan, reduce baking time by 5-7 minutes (total 25-30 minutes). For a 10-inch pan, increase by 5 minutes (total 35-40 minutes). Always check doneness by ensuring the center is just set—it should jiggle slightly in the middle when done.
What's the secret to the flakiest crust?
Cold butter and minimal handling! Keep the butter cold (even in summer), use ice water for the dough, and work quickly when rolling. The key is pea-sized butter pieces in the flour—don't overmix, and avoid handling the dough more than necessary. If the dough cracks while rolling, just press it back together gently.