This Keto Salmon Quiche is one of my favorite ways to use leftover baked salmon! It has a buttery, golden low-carb crust filled with tender salmon, eggs, cheese, and fresh herbs. The filling is soft and creamy, and it’s just as good for lunch as it is for dinner.
The crust for this keto quiche is simple to make. It’s buttery, yet crispy on the edges and soft enough to make it easy to serve.
Why You’ll Love This Keto Salmon Quiche
- Great for leftover salmon. If you’ve cooked a little too much salmon for dinner, this is such a good way to use it the next day.
- Creamy, cheesy filling. Eggs, heavy cream, Parmesan, and shredded cheese make the filling soft and rich without needing regular milk.
- A crispy low-carb crust. I like blind baking the crust first so it has time to become lightly golden before adding the filling.
- Perfect for lunch or dinner. Serve it warm with a salad, or keep a few slices in the fridge for another day.
Ingredients You’ll Need
You don’t need many ingredients for the filling, especially if you already have some cooked salmon ready to use. Here’s what goes into my salmon quiche.
- Savory Keto Pie Crust: The crust is baked separately before adding the filling, which helps keep the bottom from becoming soggy. I use my Savory Keto Pie Crust, made with almond flour, coconut flour, and sesame seeds.
- Salmon: I used leftover baked salmon, which makes this recipe especially convenient. Remove the skin and any bones, then break the salmon into small flakes. You’ll need cooked salmon for the original method.
- Eggs: Four large eggs help the filling set while keeping it tender.
- Heavy Cream and Water: I mix these together for a lighter cream mixture than using heavy cream alone. You still get a rich, creamy filling.
- Parmesan Cheese: Adds a salty, savory flavor that works really well with salmon.
- Shredded Cheese: I recommend a cheese that melts well, such as mozzarella, cheddar, or Gruyère. Use the variety you tested for the most consistent results.
- Onion: I like the mild sweetness of onion in this quiche. Cooking it first softens its flavor so it doesn’t overpower the salmon.
- Green Onion: Adds a little freshness and a mild onion flavor.
- Fresh Dill: Salmon and dill are such a good combination! You can also use fresh parsley if you prefer.
- Salt and Black Pepper: Season to taste, especially if you’re using salmon that’s already seasoned.
How to Make Keto Salmon Quiche
This quiche is easy to put together, especially if the salmon is already cooked. I like to get the crust into the oven first, then prepare the filling while it bakes.
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C).
Prepare the savory keto pie crust according to the recipe, then press the dough evenly into your greased pie pan. Use a fork to poke a few holes in the bottom so it doesn’t puff up too much while baking.
Bake for 10–12 minutes, or until lightly golden. Let it cool for a few minutes while you prepare the filling.
Step 2: Cook the Onion
Add the chopped onion to a skillet with the butter and cook over medium heat until soft and translucent.
Stir in the chopped green onion and cook briefly, just until fragrant.
Step 3: Mix the Egg Filling
In a large bowl, whisk together the eggs, heavy cream, water, Parmesan, shredded cheese, salt, and black pepper. Mix until everything is combined.
Step 4: Add the Salmon and Herbs
Spread the cooked onion over the bottom of the partially baked crust. Add the flaked salmon and sprinkle with fresh dill. Try to distribute everything evenly so you get a little salmon in every slice.
Step 5: Pour in the Filling
Slowly pour the egg and cheese mixture over the salmon.
Make sure the filling is evenly distributed, but don’t overfill the crust.
Step 6: Bake Until Set
Bake until the edges are set and the center is no longer liquid.
The filling should be cooked through but still tender, not dry or rubbery. For food safety, an egg-based quiche should reach 160°F (71°C) in the center. <Cite ref=”turn965675search0″/>
Step 7: Let It Rest
Remove the quiche from the oven and let it rest for 5–10 minutes before slicing.
This gives the filling a little time to settle, making it easier to cut without falling apart.
Serve warm with fresh dill and your favorite salad.
Once ready, let it cool for a few minutes, then slice and serve.
How to Store Salmon Quiche
This salmon quiche is great for leftovers, especially if you want to keep a slice or two ready for lunch.
Refrigerator: Let the quiche cool slightly, then cover it or transfer individual slices to an airtight container. Refrigerate within 2 hours and store for up to 3–4 days.
Freezer: Wrap individual slices well and place them in a freezer-safe container. Freeze for up to 2–3 months for best quality.
Reheating: Thaw frozen slices overnight in the refrigerator. Reheat in the oven until hot throughout. Leftovers should reach 165°F (74°C).
Keep in mind that the crust may become a little softer after freezing.
What to Serve with Salmon Quiche
I love serving this salmon quiche with something fresh on the side. The filling is already rich and creamy, so you really don’t need much else to turn it into a lovely lunch or dinner!
My favorite pairing is a simple green salad with lettuce, cucumber, and a lemon vinaigrette. If you want something a little creamier, try my Creamy Cucumber Salad. The fresh dill and tangy dressing go so well with the salmon.
For a warm side, I love Roasted Asparagus, especially with a squeeze of fresh lemon juice. It’s easy to prepare while the quiche finishes baking.
And don’t forget a little extra fresh dill or a spoonful of sour cream on top! I think this quiche is just as good served warm as it is chilled the next day.
Frequently Asked Questions
Can I Use Canned Salmon?
Yes! Canned salmon can be a convenient alternative when you don’t have leftover cooked salmon. Drain it well, remove any unwanted skin or bones, and flake it before adding it to the filling.
If your canned salmon is already salted, taste and adjust the seasoning accordingly.
Can I Make Salmon Quiche Ahead of Time?
Yes. You can bake the quiche ahead of time, refrigerate it, and reheat individual slices when you’re ready to eat.
I recommend letting it rest before cutting and storing the slices in an airtight container.
More Easy Low-Carb Fish and Quiche Recipes
If you enjoyed this salmon quiche, here are a few more recipes I think you’ll love!
- Cheesy Broccoli Crust Quiche – Another easy quiche, but this time with a broccoli crust instead of pastry. It’s cheesy, packed with protein, and great for meal prep.
- Keto Salmon Patties – One of my favorite ways to use canned or leftover cooked salmon! They’re golden and crispy on the outside, tender inside, and ready in about 20 minutes.
- 15-Minute Pan-Seared Cajun Salmon – Perfect for busy evenings when you want something quick. The salmon has golden edges, a tender center, and plenty of Cajun seasoning.
- Parmesan Crusted Cod – A simple baked fish recipe with a crispy Parmesan topping. It’s ready in about 20 minutes and pairs well with roasted vegetables.
If you make this Keto Salmon Quiche, I’d love to hear how it turned out! Did you use leftover baked salmon or canned salmon? Leave me a comment and a star rating below. Your feedback always means so much to me!
Easy Keto Salmon Quiche – Savory Low Carb Pie
Description
Ingredients
For the Crust
For the Salmon Filling
- 8 oz cooked salmon skin and bones removed, flaked
- 4 large eggs
- 2 tbsp fresh dill finely chopped
- 1 green onion chopped
- 1 small yellow onion finely chopped
- 1 tbsp butter for sautéing the onion*
- ½ cup heavy whipping cream
- ½ cup 120ml water
- ¼ cup grated Parmesan cheese
- ½ cup shredded cheese such as mozzarella or cheddar
- ¼ tsp ground black pepper
- Salt to taste
Instructions
- Prepare the crust. Preheat the oven to 350°F (175°C). Prepare the savory keto pie crust according to its recipe. Press the dough evenly into a greased pie pan, covering the bottom and sides. Prick the bottom with a fork, then bake for 10–12 minutes, until lightly golden. Remove from the oven and let cool slightly.
- Cook the onion. Meanwhile, melt the butter in a small skillet over medium heat. Add the chopped yellow onion and cook for 3–4 minutes, until softened and translucent. Stir in the green onion and cook for another 30 seconds. Remove from the heat.
- Prepare the egg mixture. In a large mixing bowl, whisk together the eggs, heavy cream, water, Parmesan, shredded cheese, salt, and black pepper until well combined.
- Assemble the quiche. Spread the cooked onions evenly over the partially baked crust. Add the flaked salmon and sprinkle with fresh dill, distributing everything evenly.
- Add the filling. Slowly pour the egg and cheese mixture over the salmon. Make sure the filling is evenly distributed without overflowing the crust.
- Bake. Bake at 350°F (175°C) for 45–50 minutes, or until the edges are set and the center is no longer liquid. The filling should reach 160°F (71°C) in the center.
- Let it rest. Remove the quiche from the oven and let it rest for 5–10 minutes before slicing. This helps the filling set and makes it easier to serve.
- Serve. Cut into 8 slices and serve warm with fresh dill and a simple green salad.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Can you use canned salmon in place of the fresh or smoked?
Yes, canned salmon is perfect for this recipe. If you make this salmon quiche, let me know how it turns out!
Yummy!