This Smoked Salmon, Broccoli and Spinach Quiche Tart is made with a buttery crust, chunks of smoked salmon, tender broccoli florets, wilted spinach, Gruyère cheese, and a silky egg and cream custard with fresh dill.

It bakes into a golden tart with a soft, just-set center and a crisp crust.

Make it for Easter brunch, Mother’s Day, a weekend breakfast, or a make-ahead lunch for the week.

It’s just as good at room temperature as it is warm.

If you love egg bakes and brunch recipes, these are worth saving too:

Smoked Salmon, Broccoli and Spinach Quiche Tart

Ingredients You’ll Need

Hot-smoked salmon (the flaky, fully cooked kind) holds its shape in chunks like you see in the photos, but cold-smoked salmon torn into strips works too.

A store-bought refrigerated pie crust saves time, and a 9-inch tart pan with a removable bottom gives the cleanest edges.

Ingredients

1 refrigerated pie crust (or homemade), for a 9-inch tart pan
1 tablespoon unsalted butter
1 small shallot, finely chopped
2 cups packed baby spinach
1 1/2 cups small broccoli florets
6 oz hot-smoked salmon, broken into bite-size chunks
1 cup shredded Gruyère or Swiss cheese
4 large eggs
1 cup heavy cream
1/2 cup whole milk
1 tablespoon chopped fresh dill, plus sprigs for garnish
1/4 teaspoon salt
1/4 teaspoon black pepper
Pinch of ground nutmeg

Directions

Heat the oven to 375°F.
Press the pie crust into a 9-inch tart pan, trim the excess, and prick the bottom all over with a fork.
Chill it for 15 minutes so the crust doesn’t shrink in the oven.
Line the crust with parchment and fill it with pie weights or dried beans.
Bake for 15 minutes, then remove the parchment and weights and bake 5 to 7 minutes more, until the bottom looks dry and lightly golden.
Blind baking is an extra step, but it’s what stops a soggy bottom crust.
Lower the oven to 350°F.
Boil the broccoli florets in salted water for 2 minutes, then drain and pat them very dry.
They’ll finish cooking in the oven, so they should still be bright green and firm.
Melt the butter in a skillet over medium heat and cook the shallot for 2 minutes until soft.
Add the spinach and cook for 1 to 2 minutes, just until wilted.
Transfer it to a towel and squeeze out as much liquid as possible, since watery spinach makes a runny quiche.
Scatter half the cheese over the baked crust.
Spread the spinach, broccoli, and salmon evenly on top, then sprinkle with the rest of the cheese.
Putting cheese on the bottom adds one more barrier between the custard and the crust.
Whisk the eggs, cream, milk, dill, salt, pepper, and nutmeg in a bowl until completely smooth.
Go light on the salt, since smoked salmon is already salty.
Pour the custard slowly over the filling, stopping about 1/4 inch from the top of the crust.
Set the tart pan on a baking sheet and bake for 35 to 40 minutes.
It’s done when the edges are set and puffed and the center has just a slight jiggle.
If the crust edges brown too fast, cover them with strips of foil.
Let the quiche rest for at least 15 minutes before slicing.
The custard keeps setting as it cools, and slicing too soon makes it runny.
Top with fresh dill sprigs.
Serve warm or at room temperature and enjoy!

Important Recipe Notes

Blind bake the crust. A partly baked crust stays crisp under the wet custard. Skipping it almost always means a soggy bottom.
Squeeze the spinach dry. Spinach holds a lot of water. Wring it out in a towel until no more liquid drips out.
Dry the broccoli well. Wet florets leak water into the custard. Pat them dry after blanching.
Go easy on the salt. Smoked salmon and Gruyère are both salty. A quarter teaspoon is plenty.
Pull it with a slight jiggle. The center firms up while it rests. Overbaked quiche turns rubbery and weeps.
Make it ahead. Bake the quiche a day ahead, cool, cover, and refrigerate. Reheat at 325°F for 15 to 20 minutes.
Freeze slices. Wrap cooled slices individually and freeze for up to 2 months. Reheat from frozen at 325°F for about 25 minutes.
Use a pie dish if needed. A 9-inch pie dish works fine. Add about 5 minutes to the bake time because it’s deeper.

How to Serve, Store & Customize This Recipe

Serving:

Serve the quiche warm or at room temperature, cut into wedges. A green salad with lemon vinaigrette or fresh fruit makes it a full brunch. For a party, cut it into thin slices or bake it in mini tart pans.

Storage:

Cover leftover quiche with foil or store slices in an airtight container in the fridge for up to 4 days.

The crust softens a little, but reheating in the oven crisps it back up. Avoid the microwave if you can, since it makes the custard rubbery.

Customization:

Swap the salmon for crumbled bacon or diced ham for a different flavor. Use feta or goat cheese instead of Gruyère for a tangier filling.

Asparagus, leeks, or sun-dried tomatoes can replace or join the broccoli.