This salmon and potato quiche delivers layers of comforting flavors wrapped in a golden crust. Flaked salmon, tender potatoes, and aromatic herbs come together in a rich, creamy filling that feels both elegant and satisfying. It’s an effortlessly impressive dish, ideal for brunch, light lunch, or a cozy evening meal.
Ingredient Breakdown
A smooth, luscious filling starts with eggs whisked together with crème fraîche or cream cheese, creating a custard-like base with just the right amount of richness. This velvety mixture provides the perfect canvas to hold the other components together.
Pan-seared salmon fillets bring a delicate, savory depth to the quiche. Lightly cooked and flaked into tender pieces, they weave throughout the filling, offering both flavor and texture in every bite.
The potatoes add substance and heartiness. Boiled until fork-tender and cut into rustic chunks, they balance the richness of the custard with a soft, earthy contrast.
Shallots and garlic are gently sautéed to unlock their sweet and savory notes, while fresh dill adds brightness and a hint of herbal complexity that ties the entire dish together.
Horseradish introduces a subtle zing—just enough to sharpen the savory notes without overpowering. It’s an unexpected twist that elevates the flavor profile with gentle heat.
Using a store-bought pie crust keeps the process simple without sacrificing quality. The flaky, golden shell cradles the filling perfectly and allows the ingredients to shine.
Step-by-Step Preparation Guide
Begin by boiling the potatoes until just tender. The goal is to have chunks that hold their shape without becoming mushy. Drain them well and set aside to cool slightly.
Next, pan-fry the salmon fillets in a little butter. A light sear on both sides brings out the richness of the fish while leaving the interior slightly undercooked—it will finish baking in the oven. Flake the salmon into bite-sized pieces and remove any skin.
Using the same pan, briefly sauté the garlic and shallots until fragrant and soft. This step intensifies their flavor and adds warmth to the filling.
In a large bowl, whisk together the eggs, crème fraîche, horseradish, and chopped dill. Once smooth and airy, fold in the sautéed aromatics to infuse the mixture with depth.
Pour the creamy egg filling into your prepared pie crust and spread evenly. Layer in the flaked salmon and potatoes, tucking them gently into the custard base to ensure every slice is packed with flavor.
Bake in a preheated oven at 325°F until the center is firm and the surface begins to turn golden—usually about 20 to 25 minutes. Let the quiche rest briefly before slicing, allowing the filling to settle and intensify in flavor.
Recipe Tips
Preventing a soggy crust: If using a homemade crust, pre-bake it for 10 minutes before filling to keep it crisp.
Alternative to horseradish for a milder flavor profile: Try Dijon mustard or a touch of lemon zest for subtle tang.
Using smoked salmon or canned salmon as a substitute: Both can be used, though smoked salmon adds a saltier, more robust flavor.
Ensuring potatoes are fully cooked but not falling apart: Boil just until fork-tender and let them cool before adding to the filling.
How to avoid overcooking the eggs during baking: Bake just until the center is set—avoid high heat to prevent a rubbery texture.
What to Serve With This Recipe
A simple green salad with lemon vinaigrette or honey mustard dressing balances the richness of the quiche. Roasted asparagus, sautéed spinach, or steamed green beans make beautiful, vibrant side dishes. For something heartier, serve it with slices of crusty sourdough or a warm baguette. Pair it with a light soup such as tomato basil or creamy leek and potato for a complete, comforting meal.
Creative Variations
Brighten the filling with additional vegetables like wilted spinach, sweet cherry tomatoes, or sautéed leeks. Swap dill for parsley, chives, or tarragon to create subtle flavor shifts. A puff pastry base gives a more decadent, buttery bite if you want a fancier presentation. For added richness, mix in grated cheddar, Gruyère, or goat cheese into the custard.
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes, you can assemble it a day in advance and refrigerate. Bake fresh or reheat just before serving.
What’s the best way to store and reheat leftovers?
Store in an airtight container in the fridge and reheat slices in the oven at 300°F until warmed through.
Can I use smoked or canned salmon instead of fresh?
Absolutely—just adjust the seasoning if your alternative is saltier.
Is it necessary to pre-bake the store-bought pie crust?
It’s optional but helps keep the base crisp, especially if the filling is very moist.
Can I freeze the quiche after baking?
Yes. Let it cool completely, wrap tightly, and freeze. Reheat in the oven straight from frozen or thaw first.
This salmon and potato quiche brings together comfort and refinement in one elegant dish. With its creamy custard, flaky crust, and layers of savory flavor, it’s a crowd-pleaser that’s easy to prepare yet impressive to serve—perfect for everything from casual brunch to special gatherings.
Ingredients
4 large eggs
3 medium potatoes, peeled and diced into 2cm chunks
2 salmon fillets
2 teaspoons Dennis’ Original Horseradish
3 tablespoons crème fraîche or cream cheese
Half a small bunch of fresh dill, finely chopped
2 shallots, finely sliced
1 clove garlic, minced
1 store-bought pie crust
Instructions
Begin by boiling the diced potatoes in a large pot of water until tender—check for doneness by piercing with a knife; they should yield easily. Drain and set aside to cool slightly.
Meanwhile, heat a knob of butter in a skillet over medium heat. Add the salmon fillets and cook for about 3 minutes on each side, just until they begin to flake—don’t worry if they’re slightly underdone, as they’ll finish cooking in the oven. Remove the fillets from the pan, discard the skin, and gently break the fish into bite-sized flakes.
Using the same pan, reduce the heat and sauté the garlic and shallots for about one minute, just until softened and aromatic. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, crème fraîche or cream cheese, horseradish, and freshly chopped dill until smooth and well combined. Fold in the sautéed shallots and garlic, blending them into the creamy egg mixture.
Pour the egg filling into the prepared pie crust, spreading it out evenly. Arrange the flaked salmon and tender potatoes over the top, pressing them gently into the filling to ensure they’re nestled throughout the quiche.
Transfer the quiche to a preheated oven at 325°F (165°C) and bake for 20 to 25 minutes, or until the center is fully set and the top is lightly golden. Let cool slightly before slicing and serving.
Salmon and Potato Quiche Recipe
Ingredients
- 4 large eggs
- 3 medium potatoes peeled and diced into 2cm chunks
- 2 salmon fillets
- 2 teaspoons Dennis’ Original Horseradish
- 3 tablespoons crème fraîche or cream cheese
- Half a small bunch of fresh dill finely chopped
- 2 shallots finely sliced
- 1 clove garlic minced
- 1 store-bought pie crust
Instructions
- Begin by boiling the diced potatoes in a large pot of water until tender—check for doneness by piercing with a knife; they should yield easily. Drain and set aside to cool slightly.
- Meanwhile, heat a knob of butter in a skillet over medium heat. Add the salmon fillets and cook for about 3 minutes on each side, just until they begin to flake—don’t worry if they’re slightly underdone, as they’ll finish cooking in the oven. Remove the fillets from the pan, discard the skin, and gently break the fish into bite-sized flakes.
- Using the same pan, reduce the heat and sauté the garlic and shallots for about one minute, just until softened and aromatic. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the eggs, crème fraîche or cream cheese, horseradish, and freshly chopped dill until smooth and well combined. Fold in the sautéed shallots and garlic, blending them into the creamy egg mixture.
- Pour the egg filling into the prepared pie crust, spreading it out evenly. Arrange the flaked salmon and tender potatoes over the top, pressing them gently into the filling to ensure they’re nestled throughout the quiche.
- Transfer the quiche to a preheated oven at 325°F (165°C) and bake for 20 to 25 minutes, or until the center is fully set and the top is lightly golden. Let cool slightly before slicing and serving.
