Smoked Salmon with Caramelized Onion Quiche

by Dorothy Reinhold on March 5, 2011

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 We – children and adults alike – love our smoked salmon in the Shockingly Delicious household, so we look for yummy ways to employ it in meals.

Smoked Salmon with Caramelized Onion Quiche from Shockinglydelicious.comI’ve made this special quiche for a brunch with relatives who were passing through town and had a morning free before they had to catch a flight (it impressed!), for Easter brunch (oh yes!), for a luncheon patio party type affair (very cool!), and whatever leftovers there were fed me nicely for a light dinner the next night, accompanied by a salad of baby field greens and cherry tomatoes.

This is seriously good. You may certainly click through to the original recipe and find the pastry recipe and make your own scratch crust (standing ovation for YOU!), or you can be a lazy girl like I am and buy the darn thing (Pillsbury, red box, refrigerator section of the grocery store).

We don’t judge.

We just enjoy our food.

This one will make you proud!


Recipe: Smoked Salmon with Caramelized Onion Quiche

Source: Adapted from a recipe from Campanile Restaurant, which ran in the L.A. Times in 2003.

  • Pastry shell fitted into a 10-inch deep dish pie plate
  • 1 tablespoon olive oil
  • 2 medium to large white onions, finely chopped
  • 1 pinch kosher salt
  • 1 pinch sugar
  • 3 garlic cloves, finely minced
  • 6 ounces hot-smoked salmon, flaked
  • 5 eggs
  • 2 cups heavy cream
  • Coarsely ground black pepper
  • 3 tablespoons minced fresh chives, divided use

Heat the oven to 350 degrees and fit pastry shell into pie plate. Set aside.

Heat olive oil in a 12-inch skillet, and caramelize the onions by cooking them, salt and sugar on low-medium heat until golden brown, about 20-25 minutes, adding the garlic into the pan about 5 minutes before the onions are done. Spread the onion mixture and the flaked salmon over the bottom of the unbaked pie shell.

Beat the eggs in a bowl with the cream until blended. Season with salt and pepper. Pour over the onions and salmon, sprinkle with 1 tablespoon chives, and bake until puffed and browned, about 40-45 minutes. Allow to stand for 10 minutes, and then cut into slices. Sprinkle each slice with additional chives and serve.

Serves 6-8. 

Smoked Salmon with Caramelized Onion Quiche from

{ 12 comments… read them below or add one }

Chef Devaux November 10, 2015 at 3:11 pm

Wow, what a fantasy for making this great salmon quiche. My two favorite dishes. And the flavors are perfect!


Dorothy Reinhold November 10, 2015 at 5:06 pm

Thank you Chef!


Carole December 20, 2012 at 3:15 pm

Another good one for Food on Friday, thanks


Mary tafi April 22, 2011 at 9:47 am

I’m in!! Looks and sounds delicious! Love your recipes!


Dorothy May 2, 2011 at 9:12 am

Thank you! Maybe someone will make this for you (or you make it for yourself!) for Mother’s Day!


Lana March 9, 2011 at 12:55 am

One of my favorite food groups – quiche! I am very intrigued by this one, because there is no cheese in it. I love all the ingredients (who does not love caramelized onions?) and I can guarantee that all the members of my family would give it thumbs up!


Dorothy March 9, 2011 at 8:21 am

You’re right that this one is unususal because of no cheese. You won’t miss the cheese, with the wonderful smoked salmon!


Priyanka March 7, 2011 at 10:54 pm

Till date I have tasted only chicken quiche….the seafood one is new and interesting….thanks 🙂


Nancy@acommunaltable March 7, 2011 at 10:52 pm

This is definitely on my list of favorite indulgences and yours looks so good!!!
Also liked the fact that you went with the Pillsbury crust !!!


Margie March 6, 2011 at 11:42 am

Unfortunately, the children in my household are seafood challenged. I don’t like to admit that, but I’m confident you won’t judge! 😉 The adults in my household think your quiche looks amazing — love the combination of hot smoked salmon & caramelized onions.


Dorothy March 8, 2011 at 8:35 am

No judging from this kitchen! Keep offering it, though. I read that it can take 30 offerings before some children will try something. You just can’t always know when they are ready to accept a taste of something new, so you have to keep at it. Good luck! And make this one for the adults.


Kate March 5, 2011 at 2:26 pm

I wish we had Pilsbury in Australia !!


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