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Smoked Salmon Quiche

Smoked Salmon Quiche
I have often heard the phrase that real men do not eat quiche, my boys thought that was funny and started calling it man pie.  I guess that could easily be construed as something strange, but I thought it was funny.  Okay, we have a weird sense of  humor here.  Anyhow, this smoked salmon quiche is to die for.  If you don’t have any smoked salmon on hand, run out right now and get some .  You can’t go another day without this; it’s that good!  I really like variety, so much that I don’t usually even really like leftovers, but I made this quiche on Friday and then again on Sunday. Perfect for brunch or  supper. Yum-o-licious!

Smoked Salmon Quiche

Smoked Salmon Quiche


  • 1 pie crust
  • 1 1/2 cups smoked salmon, flaked into bite size pieces
  • 3 eggs
  • 3/4 cup half and half
  • 3/4 cup milk
  • 1/2 cup parsley, chopped
  • 1/4 cup parmesan cheese, grated
  • 2 green onions, chopped
  • 1 tablespoon flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper


Partially bake pie crust in a 400 degree oven for about 7 minutes, covered in foil plus an additional 10 minutes uncovered. While crust is baking, in a large bowl beat eggs, add milk, half and half, parsley and salmon. In as small bowl combine cheese, flour, salt and pepper. Stir into egg mixture and pour into baked pie crust. Reduce oven to 325 degrees and bake quiche 45 minutes or until a knife inserted into the center comes out clean. Cool for 5 minutes. Cut into wedges and serve immediately.

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  1. We just had this for dinner. I added a couple extra eggs and used some salmon we smoked ourselves. I opted to drizzle the slices with some hollandaise and a sprinkle of paprika. It could not have been more perfect! Now I jut wish I had made two!

  2. I am having dinner guests soon and would like to try this recipe. Lox is smoked salmon but is sliced thin and is sticky so how can it be flaked? I can see how it could be cut into bite-size pieces or even diced. Which way do you recommend? Also, how many ounces do I have to buy as it is VERY expensive! Thank you so much for putting this recipe online.

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