A creamy, cheesy and tasty breakfast broccoli and smoked salmon quiche. Made with broccoli, onion, eggs, herbs, cream, cheddar cheese and smoked salmon. Then baked until the quiche top and crust edges are perfectly golden.

Overhead view of broccoli and smoked salmon quiche fresh out of the oven, on a grey hand towel, next to an owl trivet

Quiches are the best quick and hearty breakfast meals. They’re easy to make fresh on a weekend morning or in advance for busier weekdays.

If you are looking for more quiche ideas, try this kale, mushroom & feta quiche.

Why this is the best Broccoli and Salmon Quiche:

It’s super filling. This quiche is packed with protein so it’s an extra filling breakfast meal.
It’s a great way to use up extra smoked salmon. After you open a large pack of smoked salmon, this is a great recipe to use up the leftover salmon before it goes bad.
It’s easy to make. Just mix everything together and bake it.

A slice of smoked salmon and broccoli quiche on parchment paper next to a wooden spoon with a coffee mug and plant in the background

Ingredients

Pie Dough — Use either homemade dough or frozen pre-made pie crusts. If using frozen pie crusts, this recipe will probably have enough for two quiches since frozen pie dishes are generally not as deep as quiche baking dishes.
Broccoli — Use fresh broccoli florets, cut up into small, bite-sized pieces.
Smoked Salmon — You need about one large piece of smoked salmon. Make sure to tear it into smaller pieces so it mixes into the quiche well.
Onion — Use white or yellow onion. You don’t need to cook it before adding it to the quiche.
Cheddar Cheese — You could substitute this with another type of cheese, however the cheddar + broccoli + smoked salmon combo is what makes this quiche so delicious.
Chives, Parsley, Salt & Pepper — Dried herbs work well, but if you can find fresh ones, use those instead.
Cream, Milk, Eggs — The usual quiche ingredients.

A half eaten broccoli and a smoked salmon pie in a white pie dish

If you are using homemade pie dough for this recipe, you do need to blind bake the crust. If you are using frozen pie shells, you do not need to blind bake the crust — just add the ingredients and bake the quiche.

To blind bake the crust, first roll out your pie dough to fit your 9-inch pie dish.

Gently lay the dough in the pie dish and shape your pie edges. Then let it rest in the fridge for at least 30 minutes.

Meanwhile, preheat your oven to 375F.

Prick the bottom and sides of the pie with a fork and line with parchment paper filled with pie weights.

Blind bake for about 15 minutes until the edges are slightly brown. Remove from the oven.

Remove the pie weights once slightly cooled and add the quiche filling.