Salmon Mushroom Quiche
Elevate your brunch game with this irresistible Salmon Mushroom Quiche, a perfect balance of savory flavors and creamy textures. Featuring a flaky pre-made pie crust, tender flakes of fresh salmon, and earthy sautéed button mushrooms, this dish is tied together with a luscious custard base made of eggs, heavy cream, and a touch of milk. Shredded Gruyère cheese adds a nutty richness, while fresh dill and minced garlic provide bursts of freshness and aromatic depth. Baked until golden and set to perfection, this quiche is easy to prepare yet elegant enough to serve at gatherings. Enjoy it warm or at room temperature as a delightful centerpiece for breakfast, brunch, or even a light dinner. Ideal for meal prepping or entertaining, this Salmon Mushroom Quiche is as versatile as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 200 grams fresh salmon fillet
- 150 grams button mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 large eggs
- 240 milliliters heavy cream
- 60 milliliters milk
- 100 grams shredded Gruyère cheese
- 1 piece garlic clove, minced
- 1 tablespoon fresh dill, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a 9-inch (23 cm) tart or pie tin, pressing it gently into the edges. Trim any excess crust from the edges and prick the bottom with a fork. Blind bake the crust for 10 minutes. Remove it from the oven and let it cool slightly.
Heat a skillet over medium heat and add olive oil and butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the mushrooms to the skillet and cook for 5–7 minutes or until they are browned and their moisture has evaporated. Remove the mushrooms from the skillet and set aside.
In the same skillet, cook the salmon fillet for 3–4 minutes on each side until just cooked through. Use a fork to flake the salmon into bite-sized pieces and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and chopped dill. Stir in the shredded Gruyère cheese.
Spread the cooked mushrooms and flaked salmon evenly across the bottom of the pre-baked crust. Pour the egg mixture over the top, ensuring it covers all the ingredients.
Bake the quiche in the preheated oven for 35–40 minutes, or until the top is golden brown and the filling is set. A knife inserted into the center should come out clean.
Remove the quiche from the oven and let it rest for 10 minutes before slicing. Serve warm or at room temperature, garnished with extra dill if desired.
Nutrition Facts
Calories |
3264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.4 g | 308% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 4418 mg | 192% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.7 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 22.8 mcg | 114% | |
| Calcium | 1119 mg | 86% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2066 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
