Salmon Quiche with Spinach

Perfecting the Crust

Using a pre-made pie crust simplifies the process while still delivering satisfying results. When placing the crust in the pie dish, ensure there are no air pockets by pressing it down gently against the edges. This keeps the crust intact during baking. The pricking step is essential; if you skip it, the crust may puff up and lose its perfect shape. Bake until it's just lightly golden—this helps to prevent sogginess from the filling later on.

If you wish to make your own crust, consider a buttery, flaky pastry for an elevated flavor. Combine all-purpose flour with cold butter, and add a pinch of salt. Mix until the dough resembles coarse crumbs, then add ice water gradually until it holds together. Chill the dough for about 30 minutes before rolling it out, which helps achieve that flaky texture you're aiming for.

Preparing the Spinach and Salmon

Sautéing the spinach not only reduces its volume but also enhances its flavor, making it an ideal addition to the quiche. I recommend waiting until the spinach is just wilted and still vibrant green; overcooking can lead to a bitter taste. If you're short on time, you can use frozen spinach—just make sure to thaw and drain it thoroughly to avoid excess moisture, which can make the quiche soggy.

For the salmon, fresh is best, but if you have leftover cooked salmon or canned salmon, feel free to substitute. If you use canned salmon, drain it well before adding it to the mixture. Make sure the salmon is cut into bite-sized pieces for even distribution throughout the quiche, ensuring every slice contains a perfect balance of flavors.

Serving and Storing Tips

Once baked, let the quiche cool for a few minutes before slicing. This helps the filling set a bit more, making it easier to serve. You can enjoy it warm, at room temperature, or even chilled, which makes it perfect for meal prep. Pair it with a light salad dressed with lemon vinaigrette for a refreshing contrast to the rich flavors of the quiche.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. You can reheat slices in the microwave or oven—just be careful not to overheat, which can cause the filling to become rubbery. If you want to freeze portions, wrap them tightly in plastic wrap and foil, then store them in a freezer-safe container. They can be frozen for up to three months!

Ingredient Substitutions

This quiche allows for much flexibility in ingredients. If salmon isn't your choice, try substituting with cooked chicken or diced vegetables such as bell peppers and mushrooms for a vegetarian option. For the cheese, feel free to explore varieties like feta for a tangy flavor or goat cheese for creaminess that pairs beautifully with spinach.

Should you need a lighter version, you can replace heavy cream with half-and-half or a non-dairy alternative. Be aware that non-dairy options might alter the taste slightly, so choose one with a flavor profile similar to cream for the best results. For a gluten-free option, consider using a gluten-free pie crust or creating a crustless quiche in a greased pie dish.

Variations to Try

Feel free to play around with seasonings in the quiche. Adding ingredients like nutmeg gives the filling a warm, aromatic touch that complements the creamy texture. Experimenting with herbs—like thyme or tarragon—can add a fresh twist to the flavor profile.

If you're serving a crowd, consider making mini quiches in a muffin tin for individual portions. This could make your brunch gatherings more elegant and manageable. Just adjust the baking time to around 15-20 minutes for these smaller versions, watching closely for that golden top.