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This salmon spinach quiche uses canned salmon for the easiest lunch, brunch or dinner recipe! Use a store-bought pie crust for an even quicker meal.

salmon spinach quiche

This post is sponsored by Gold Seal. All thoughts and opinions expressed in this post are my own. Thank you for supporting the brands that make Love In My Oven possible!

You know what’s a really awesome product to have on hand during this whole social isolation period?! CANNED SALMON!!

Like most of you, I did a thorough pantry check of my “staple items” a couple of weeks ago, when it looked like things were getting more serious with COVID. Flour, diced tomatoes, beans, lentils, and rice were among my own personal stock-ups. We were all good in the toilet paper department, thankfully (haha).

So, how lucky did I feel that a giant case of Gold Seal wild pink salmon had showed up at my door a few weeks ago for recipe testing?

There are SO many things you can do with canned salmon, and it keeps for such a long time in your pantry. How wonderful is that?!

Crispy salmon patties, quesadillas, salads and this salmon quiche!

What is a quiche?

To be honest, I actually had to look up the difference between quiche and frittata. I wasn’t sure! A quiche generally has a pie crust bottom, whereas a frittata is crustless. Makes sense! There’s a few other differences too, but that’s the main one.

This salmon spinach quiche is composed of eggs, a whole can of salmon, spinach, half n’ half cream, and CHEESE! (Yay, cheese)!

I made my own pie crust, but you can easily use a store-bought pie crust as well.

How long does it take to make a salmon and spinach quiche?

If you’re using a store-bought pie crust, this quiche will be a super quick endeavour! Once you’re done sautéing everything and the filling is ready for baking, the total time is just over an hour; however, the far majority of that is hands-off! The quiche bakes for just under an hour. This will give you just enough time to get a side salad going or kick back and relax while you smell lunch cooking!

How do you make this salmon spinach quiche?

Start by getting your pie crust ready, and placing it in a pie dish. Sprinkle the bottom of the crust with mozzarella cheese. Saute the onions and garlic, then add the spinach to the pan and let it wilt. Whisk together the eggs, half and half cream, followed by the drained salmon, remaining mozzarella cheese, salt and pepper.

If you’re finding the crust is getting too brown while it’s baking, cover it with aluminum foil or use a pie crust protector. You’ll know the quiche is done cooking when the center stops jiggling when you give it a little shake.

Let the quiche sit for 5-10 minutes prior to cutting and serving!

salmon spinach quiche

What do you serve this quiche with?

I love serving quiche up with a simple side salad! Soup is another good option. Here’s some ideas from the blog:

The quiche keeps well in the fridge, too. If you have leftovers, you can nosh on it for lunch for a couple of days!

So, since everyone is looking for pantry staple recipes and Gold Seal salmon is superbly shelf stable, I suggest visiting goldseal.ca to learn more about Gold Seal products and to see other great recipes!

Salmon Spinach Quiche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

Author: Katherine | Love In My Oven
Total Time: 1 hour 20 minutes
Yield: 5-6 servings 1x

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Description

This salmon spinach quiche uses canned salmon for the easiest lunch, brunch or dinner recipe! Use a store-bought pie crust for an even quicker meal.

Ingredients

Scale

9” pre-made pie crust or homemade
1 tbsp olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
2 cups fresh spinach
3 large eggs
2 cups mozzarella cheese, shredded & divided
1 1/2 cups half n half cream (~18%)
1 can Gold Seal Wild Pink Salmon, drained
pinch red pepper flakes
sprinkle of salt and pepper
optional: fresh dill, for serving

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Instructions

Preheat the oven to 375 F and grease the pie plate with butter or non-stick cooking spray and press the store-bought pie crust or homemade pie crust into the bottom of the pie plate. Prick the pie crust with a fork a few times.
Heat the olive oil in a skillet on the stove over medium heat, for 1 minute. Add the onion and sauté for 3-5 minutes, or until the onion turns translucent. Add the minced garlic and sauté for an additional minute, before adding the spinach to the skillet and stirring just until wilted. Remove the skillet from heat.
Scatter 1/4 cup of the mozzarella cheese on the bottom of the pie crust. In a large mixing bowl, whisk together the eggs and cream. Add the drained salmon, skillet spinach mixture, remaining mozzarella, red pepper flakes, salt and pepper and stir to combine. Pour the mixture into the pie crust, and place in the oven for 50-55 minutes, or until the quiche no longer jiggles when you give it a slight shake.* Remove and allow the quiche to cool for 5-10 minutes before slicing and serving with a sprinkle of fresh dill.

Leftover quiche can be kept in an airtight container, for up to 4 days.