March 13, 2024

Peppered Salmon, Goat Cheese, and Leafy Greens Quiche with a Potato Crust

Celebrate the arrival of spring and the joy of Easter with our mouthwatering Peppered Salmon, Goat Cheese, and Leafy Greens Quiche with a crispy potato crust. This delightful recipe captures the essence of the season with its vibrant flavors and elegant presentation, making it the perfect centerpiece for your Easter brunch spread. Here's why this quiche deserves a special place on your springtime menu:

Work in progress quiche photo

Why You'll Love This Recipe:

  1. Springtime Symphony of Flavors: Delight in the harmonious blend of peppery salmon, tangy goat cheese, and crisp leafy greens, evoking the freshness of spring with every bite.
  2. Easter Brunch Showstopper: Impress your guests with this sophisticated yet approachable quiche, guaranteed to elevate your Easter brunch to new heights of culinary excellence.
  3. Nutrient-Rich Indulgence: Savor the goodness of wholesome ingredients like protein-packed salmon, vitamin-rich greens, and hearty potatoes, ensuring a nourishing and satisfying meal for all.
  4. Crunchy Potato Crust Elegance: The golden-brown potato crust adds a touch of rustic elegance to the quiche, providing a crispy contrast to the creamy filling and making it a standout dish on your Easter table.
  5. Versatile and Adaptable: Whether enjoyed as the star of your Easter brunch or as a savory addition to your springtime gatherings, this quiche offers endless opportunities for customization and personalization.

Recipe Variations:

  • Easter Vegetable Bounty: Incorporate seasonal vegetables like asparagus, peas, or baby spinach to infuse your quiche with the vibrant colors and flavors of springtime.
  • Cheese Exploration: Explore a variety of cheese options such as crumbled feta, nutty Gruyere, or sharp Parmesan to tailor the quiche to your taste preferences.
  • Herb Garden Inspiration: Enliven your quiche with fragrant herbs like chives, tarragon, or parsley, harvested fresh from your springtime herb garden for an extra burst of flavor.
  • Crustless Wonder: Embrace simplicity with a crustless version of the quiche, allowing the luscious filling to take center stage while still delighting your taste buds with every bite.
Finished Quiche

Essential Equipment:

  • Pie dish or tart pan
  • Mixing bowls
  • Whisk
  • Knife and cutting board
  • Potato peeler
  • Box grater or food processor
  • Baking sheet
  • Oven

[[ recipeID=recipe-8ltq0ucwo, title=Peppered Salmon, Goat Cheese, & Leafy Greens Quiche with a Potato Crust ]]


Chef Nicole, chilling outside

Author Profile 

Nicole is a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food. 

Tags: alaska salmon Alaska|Bristol Bay|bristol bay alaska|Salmon|Sockeye Salmon

Peppered Salmon, Goat Cheese, & Leafy Greens Quiche with a Potato Crust

With these simple ingredients and expert tips, you'll be well-equipped to create a quiche that's worthy of being the highlight of your Easter brunch festivities. Let the spirit of springtime and the joy of Easter inspire your culinary creations this season!

Servings: Slices

Keywords: Quiche, Spring, Easter, Brunch, Potato, Salmon, Sockeye, Potato Crust

  • Prep Time: 35 mins
  • Cook Time: 45 mins
  • Total Time: 1 hours 20 mins




  • 1 portion of Pride of Bristol Bay's Sockeye Salmon
  • 6 eggs
  • 2 cups of half and half
  • 2 ounces of arugula/spinach
  • 4 ounces of goat cheese
  • 1 red bell pepper, diced
  • 3 large russet potatoes
  • butter, melted
  • chives
  • salt
  • pepper


For Potato Crust

  1. Preheat oven to 425.
  2. Slice russet potatoes using mandoline or slice thinly using knife.
  3. Toss potatoes in butter and salt.
  4. Layer potatoes (1 layer) in a pie pan.
  5. Bake for 20 minutes until potatoes are soft and starting to brown.

While crust is baking

  1. Oil, salt, & pepper your dethawed salmon portion. We used a hefty amount of pepper.
  2. Bake salmon in the same oven @ 425 for 6 minutes. When salmon is cool, crumble.
  3. Dice red bell pepper. Rough cut spinach and pick off arugula stems.
  4. In a mixing bowl add half and half, eggs, and salt. Whisk well and set aside.

Assemble Quiche

  1. Turn oven down to 350.
  2. Place diced red bell pepper, arugula, spinach, goat cheese, and salmon in the bottom of the pie crust.
  3. Pour the egg mixture into the pie crust, leaving 1/4 of an inch of room to the top of the crust.
  4. Place in oven and bake 40-45 minutes or until cooked thoroughly (not jiggly in the center).
  5. Let the pie cool for 20 minutes before serving.
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