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.
This is a breakfast for the super hungry. So filling and so tasty. Also, it’s a great way to use up any extra smoked salmon you have after opening a giant pack.
Quiches are the best quick but wholesome breakfast meals. Easy to make fresh on a weekend morning or in advance for busier weekdays.
If you are looking for more quiche ideas, this is the Best Kale, Mushroom, Feta & Onion Quiche.
Ingredients for Broccoli and Smoked Salmon Quiche:
- 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 homemade pans.
- Broccoli - Use fresh broccoli florets, cut up into small, bite-sized pieces.
- Onion — Use white or yellow onion. You don’t need to cook it before adding it to the quiche.
- 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.
- Cheddar Cheese — You could substitute this with another type of cheese, however for me the cheddar + broccoli + smoked salmon combo is what makes this quiche the deliciousness that it is.
- Chives, Parsley, Salt & Pepper — I use dried herbs because they are easiest to get ahold of at this time of the year, but if you can find fresh ones, use those instead.
- Cream, Milk, Eggs — the usual quiche ingredients
Do you have to blind bake quiche crust?
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.
How to blind bake the quiche crust:
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.Print
A creamy, cheesy and tasty breakfast broccoli and smoked salmon quiche.
- Pie dough for a 9” pie dish. Or, 2 frozen pie crusts.
- 4 eggs
- 1 cup milk
- ½ cup heavy cream
- 2 cups broccoli florets
- ¼ cup onion, diced
- ⅓ cup smoked salmon, torn into pieces
- ½ tbsp chives, dried
- ½ tbsp parsley, dried
- ¼ tsp salt
- ¼ tsp pepper
- 1 ½ cup cheddar cheese
- If using homemade pie dough, prepare it according to the instructions. Roll out the dough and place it in a 9 inch pie dish. Shape the edges. Put it in the fridge for at least 30 minutes before continuing. If using a frozen pie crust, skip to step 4.
- Meanwhile, preheat the oven to 375F.
- Remove the crust from the fridge. Prick the bottom and sides with a fork. Line the unbaked pie dough with parchment paper and fill the pie with pie weights. Bake for 15 minutes until the edges are slightly brown. Remove from the oven. Once cooled slightly, remove the pie weights from the pie.
- In a large mixing bowl, add the eggs, milk and cream and beat them together with a fork until they are combined.
- Add the broccoli florets, onion, smoked salmon, chives, parsley, salt and pepper. Mix well.
- Mix in the cheddar cheese.
- Pour the filling into your blind baked pie crust or evenly divide it between two frozen pie shells. It is ok to add the filling to the blind baked pie crust even if the crust is still warm from the oven.
- Place the pie dish on a tray and bake for 55 to 65 minutes, until the quiche is baked through and slightly golden on the top. If you divided the filling into two pie dishes, the bake time will be slightly shorter — check if the quiche is ready after 45 to 55 minutes.
- Serve fresh. Store leftovers in an airtight container in the fridge for up to 5 days.
- * Pre-made, frozen pie shells tend to be much shallower than 9-inch pie dish pans. I find this recipe is enough to fill 2 frozen pie dishes.
- Bake time for this quiche will vary based on your oven. In the last 10-15 minutes of bake time, make sure to check your quiche to avoid over cooking it.
- If using fresh herbs, use about 1-2 tbsp of each herb.
- Category: Quiche
- Method: Bake
- Cuisine: American
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1.1g
- Sodium: 1269mg
- Fat: 23g
- Saturated Fat: 12.4g
- Unsaturated Fat: 8.4g
- Trans Fat: 0.6g
- Carbohydrates: 19.2g
- Fiber: 1.2g
- Protein: 17.6g
- Cholesterol: 156mg
Keywords: Quiches, breakfast quiche, smoked salmon, broccoli