Perfect for using leftover salmon, this easy Salmon Quiche is a riff on the vintage Impossible Pie recipe. Quick, simple prep; ready to eat in under an hour.
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What is an Impossible Pie?
Impossible pies were ubiquitous in the 1970s and '80s, when they gave working mom's like mine a reason to keep a box of premade baking mix in the pantry at all times. (For this recipe, you can use a store-mix, or make homemade baking mix.) The "impossible" part occurs during baking, as the baking mix sinks to the bottom of the dish and forms a soft, crust-like base for the pie.
Impossible Pies became popular because they are fast, easy, and extremely budget-friendly. A great way to use leftovers, you can throw almost anything into the mix and have dinner on the table in an hour, with only about 10 minutes of actual work. One of the things we love about this salmon quiche recipe is that it can extend a single leftover salmon fillet into another entire meal.
The basic Impossible Pie Recipe is a simple mixture of milk, baking mix, and eggs. To that you can add almost limitless combinations of proteins, aromatics, and seasonings to create a savory marriage of frittata and traditional quiche. For example, in the case of this salmon quiche recipe, smoked salmon, cheeses, orange zest, and onions are added.
Salmon Quiche Ingredients
- Smoke salmon: We recommend using hot-smoked salmon when making this recipe. We also make this with leftover grilled salmon, which a a good substitute for smoked salmon in this case.
- Bisquick: You can use the store-mix, or make homemade baking mix.
- Cream cheese: We have made this quiche both with full-fat cream cheese and Neufchatel, with equally good results.
- Cheddar: Use any cheddar, jack, or other semi-hard cheese. Avoid using pre-grated cheese if possible to avoid the added starch (usually potato starch) that comes with it. The starch helps keep the grated cheese from clumping; however, it also thickens any recipe in which it is used.
- Milk: Use 2% or whole milk if possible. We have not yet tested this recipe using any alternative milks.
- Green onions: Use whatever onion you have on hand: red, sweet, or yellow onions will all work. Just be sure to chop them finely before adding.
- Orange zest: This is totally optional, but it adds a nice little citrusy brightness to the quiche. Lemon zest is also tasty.
- Eggs
- Salt
- Pepper
How to Make an Impossible Pie with Smoked Salmon
Preheat oven to 400°F (205°C).
Use shortening or butter to grease a 10" pie dish (or 8" square pan).
I don't usually use vegetable shortening (i.e., Crisco), but this is one of the rare occasions when it is the best product for the job. You need to have a study barrier between the egg mix and the pan to keep it from sticking. Cooking spray doesn't work as well.
Mix the smoked salmon, green onions, and grated cheese together and pour into the prepared pie plate.
Place, eggs, milk, Bisquick, and seasonings in a blender and pulse until smooth.
You can add the cream cheese two different ways.
- Add it to the blended mix: Pulsing the cream cheese directly into the milk and egg mixture is the easiest way to go. You have to be careful though: if the cream cheese emulsifies into the mixture, it will be not allow the baking mix to settle as much as it could. Just a few quick pulses should do the the job. The resulting crust is robust, but more frittata-like. (We prefer this option.)
- Add cubed cream cheese evenly across the top: Add the cream cheese in small cubes evenly over the top of the salmon mixture. This results in a more traditional Impossible crust.
Carefully pour the egg mixture into the pie plate over the smoked salmon mixture.
Use a fork or a chopstick to more the filling around a bit so that the liquid mixture makes it to the bottom of the pan.
Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean.
Allow to stand at least 10 minutes before serving. (This is part of the cooking process.)
Substitutions & Variations
Smoked salmon: For something completely different, try subbing in ham or chicken for the smoked salmon.
Do not use cold-smoked or brine-cured salmon (i.e., lox or gravlax). See FAQs for more about smoked salmon.
FAQ
Use hot-smoked salmon when making smoked salmon quiche.
Do not use cold-smoked or brine-cured salmon (i.e., lox or gravlax).
Cold smoked salmon is much like lox, with a silky, buttery texture and a concentrated briny, salty flavor. Lox are delicious but don't work well in recipes like this one, where you want a more meaty, flaky salmon texture.
Cured salmon can be broken down into two basic categories: brine-cured salmon, and smoked salmon (hot & cold).
Smoked salmon is a blanket term for salmon of any origin (wild, farmed) or cut (fillet, steak) that is cured with hot or cold smoke. Cold-Smoked Salmon is smoked significantly longer and at a lower temperature than hot-smoked, which results in a texture that is similar to lox, but with an infused smoky flavor.
Brine-Cured Salmon
Lox and Gravlax fall into the brine-cure category. Lox and Gravlax are both salt-cured, but unlike smoked salmon, do not go through a smoking process. The difference between lox and gravlax is in the brining spices: gravlax is cured with sugar, salt, and dill, rather than a salt brine.
Do you love omelets and fritattas? Check out our list of 30+ delicious, easy-to-make frittata recipes; then grab your skillet and have some fun!
More Seafood Recipes
We love smoked salmon! Check out these delicious recipes for Smoked Salmon Chowder (with Leeks & Fresh Tarragon), Smoked Salmon Eggs Benedict, and Smoked Salmon Pastry Cups!
Serving Suggestions
As with most quiches, we like a little fruit on the side, especially for brunch. Oranges pairs with salmon particularly well, as do any kind of berry: blueberries, raspberries, strawberries, and blackberries.
For a tasty lunch or light dinner, try it with cranberry orange couscous or a light carrot salad, or mango avocado salad.
Mr B and I both enjoy a little spice on our as well. If you want to zing things up, sprinkle on your favorite hot sauce.
Smoked Salmon Crustless Quiche
Equipment
- 1 Blender immersion or upright
- 1 Cast Iron Pie Dish (10-inch) or other pie dish
Ingredients
- 6 ounces smoked salmon chopped or shredded
- 1 cup shredded cheddar cheese ~3 oz
- ⅓ cup thinly sliced green onions 2-3 green onions
- 3 ounces cream cheese
- 2 cups milk
- 1 cup Original Bisquick Try this homemade version!
- 4 large eggs
- 1 teaspoon fresh orange zest (optional) or lemon zest
- ½ teaspoon salt
- ¼ teaspoon white pepper
Instructions
- Preheat oven to 400°F | 205°C.
- Use shortening or butter to grease a 10" pie dish (or 8" square pan).
- Mix smoked salmon, green onions, and grated cheese together and pour into the prepared pie plate.
- Place, eggs, milk, Bisquick, and seasonings in a blender and pulse until smooth.
- You can add the cream cheese two different ways. Add it to the blended mix: Pulsing the cream cheese directly into the milk and egg mixture is the easiest way to go. You have to be careful though: if the cream cheese emulsifies into the mixture, it will be not allow the baking mix to settle as much as it could. Just a few quick pulses should do the the job. The resulting crust is robust, but more frittata-like. (We prefer this option.) Add cubed cream cheese evenly across the top: Add the cream cheese in small cubes evenly over the top of the salmon mixture. This results in a more traditional Impossible crust.
- Carefully pour the egg mixture into the pie plate over the smoked salmon mixture. Use a fork or a chopstick to more the filling around a bit so that the liquid mixture makes it to the bottom of the pan.
- Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean.
- Allow to stand at least 10 minutes before serving.
Notes
I don't usually use vegetable shortening (i.e., Crisco), but this is one of the rare occasions when it is the best product for the job. You need to have a study barrier between the egg mix and the pan to keep it from sticking. Cooking spray doesn't work as well.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Lyn says
It sounds delicious! Although you say not to use cold smoked salmon, you don't say why? So just wondering why?
Renée says
Cold smoked salmon is much like that of lox, which have a silky, buttery texture and a concentrated briny, salty flavor. Lox are delicious but don't work well in recipes like this one, where you want a more meaty, flaky salmon texture.
Alyssa says
Renee, thank you! I love smoke salmon and this looks delicious. It is definitely one of my favs!
Julie @ Texan New Yorker says
I have never had smoked salmon and cheddar together, but I'm very intrigued! The quiche turned out so beautiful!
Renée ♥ says
Thank you, Julie. I've never met a smoked-salmon-&-cheese combo that I didn't like!
Citra Kale @Citra's Home Diary says
Love smoked salmon (or any smoke fishes)! and you make it combo for this dish..Superb for weekend breakfast/ brunch
Sara says
This looks amazing, one of my daughters loves anything that involves smoked salmon so I MUST make this quiche for her!
Renée ♥ says
Thanks, Sara. I hope she enjoys it!
Marlynn [UrbanBlissLife] says
I love that she shared this recipe with you! So wonderful to have recipes that remind you of special trips you took 🙂
Renée ♥ says
Since I started blogging, I've gotten in the habit of asking for recipes whenever I'm served a dish that I want to duplicate at home (and the occasion is appropriate, of course). I've been surprised many times by who will give their recipes out, no strings attached... and who who won't.
Rachel Lloyd says
I Love smoked salmon anything! Also I'm attempting to eat less carbs/bread etc so the crustless is really appealing to me right now! Thanks for sharing!
Brettni Brumfield says
Pinning this! It looks delicious. Thanks for sharing!
Renée ♥ says
Thank you!
heather @french press says
what a wonderful weekend brunch dish! [perfect for our Easter spread