There’s something about summer that sends my mind straight to the mountains. When it’s so hot outside and the pavement is shimmering, I’m daydreaming about cool pine air and standing knee-deep in a cold stream, line in the water, waiting for a fish to bite. But the closest I get to a fresh catch is the salmon section at Costco.
This quiche has become one of my go-to favorites, the kind of dish I pull out for a lazy weekend breakfast, a quick weeknight dinner, or anything in between. It’s forgiving, it’s fresh, and it tastes like you tried a lot harder than you did. The fresh salmon brings a tender, buttery richness that feels right at home with a mountain theme, while the broccoli and spinach keep things bright and green. Whip it up once and I promise it earns a permanent spot in your rotation.
Fresh Salmon, Broccoli & Spinach Quiche
Serves 6
Ingredients
● 1 pre-made pie crust
● 5 large eggs
● ¾ cup heavy cream
● 6 oz fresh salmon fillet, cubed
● 1½ cups broccoli florets, chopped small
● 1 cup fresh spinach, chopped
● 1 cup shredded Gruyère cheese (Swiss or Cheddar, optional substitutes)
● 2 green onions, sliced
● ½ tsp salt
● ¼ tsp black pepper
Directions
1. Preheat the oven to 375°F. Fit the crust into a 9-inch pie or tart pan and set aside.
2. Steam or blanch the broccoli for about 3 minutes until just tender, then drain well. Wilt the spinach alongside or stir in raw.
3. Whisk together the eggs, cream, salt, and pepper until smooth.
4. Scatter the salmon, broccoli, spinach, green onions, and cheese evenly across the crust. Pour the egg custard over the top.
5. Bake for 35 to 40 minutes, until the center is set and the top is golden. Let rest 10 minutes before slicing.
Tips:
Swap the fresh fillet for 4 oz of smoked salmon, flaked into the custard. It trades the tender bite for a deeper, campfire-kissed flavor that leans right into the mountain theme. Leftovers reheat beautifully the next morning.
Make It a Meal
Grab a bagged salad with a great mix of lettuces. My summer favorite has swiss chard and arugula. Toss in a handful of fresh berries, feta, some nuts or seeds, and a drizzle of balsamic. Chef’s kiss. It’s the perfect bright, easy companion to a slice of warm quiche on a busy day.