01
Shrimp
10.0best for quiche1 lb : 1 lb
Cut into chunks; heartier, rich seafood flavor
10.0
salmon substitute
in quiche.
Salmon in Quiche provides protein and savory depth throughout the custard filling. The replacement should pre-cook properly and not release excess moisture.
top substitutes
adjustment for this dish
Shrimp releases more water than salmon in a slow-baked custard; swap 1:1 lb but saute 90 seconds with a pinch of salt first to draw out the moisture, then blot dry before layering into the blind-baked crust. Chop to 1/2-inch pieces — whole shrimp sink to the bottom of the filling and the top sets empty.
02
Tuna
10.0best for quiche1 lb : 1 lb
Rich fish, works fresh or canned
10.0
adjustment for this dish
Canned tuna is dry, which actually benefits the 4-egg, 1.25-cup-cream custard since less fish water dilutes the set; swap 1:1 lb drained and fold straight into the egg mixture. Add 1 tbsp softened cream cheese per 6 oz tuna to restore the richness salmon would have given the finished wedge.
03
Trout Fish
10.0best for quiche1 fillet : 1 fillet
Very close flavor and fat content; cooks in the same time as salmon
10.0
show 8 more substitutes
04
Mackerel Fish
10.01 fillet : 1 fillet
Oily and rich like salmon but stronger; great grilled or smoked
10.0
05
Sardine Fish
10.01 oz : 1 oz
Oily and flavorful; use canned for salads or pasta in place of canned salmon
10.0
06
Herring Fish
10.01 fillet : 1 fillet
Oily and rich, especially pickled or smoked; best as canned or smoked salmon swap
10.0
07
Halibut Fish
6.71 fillet : 1 fillet
Milder and leaner; reduce cook time slightly to avoid drying out
6.7
08
Cod Fish
6.71 fillet : 1 fillet
Leaner and flakier; add olive oil or butter to compensate for missing fat
6.7
09
Tilapia Fish
6.71 fillet : 1 fillet
Much milder and leaner; best in saucy or seasoned dishes, not standalone
6.7
10
Haddock Fish
6.71 fillet : 1 fillet
Mild and flaky; swap in for baked or poached salmon preparations
6.7
11
Mahimahi Fish
6.71 fillet : 1 fillet
Firm and mildly sweet; holds up well on the grill like salmon
6.7
technique for quiche
technique
Salmon releases about 1 tbsp of water per 3 oz during baking, which will turn a quiche custard into a puddle unless the fish is pre-cooked and blotted first: poach fillet 6 minutes at 170F, cool, flake, and press between paper towels before layering into the blind-baked crust. 25 cups heavy cream for a 9-inch shell; any less cream and the custard sets chalky, any more and it never sets.
Pour the custard over 6 oz flaked salmon and bake at 325F for 38-42 minutes until the center holds a 2-inch jiggle when you nudge the pan — not a ripple, not solid. Unlike salmon in an omelet, where the fish is added at the last second onto already-coagulating eggs, quiche cooks the salmon a second time inside slow-setting custard, so any uncooked pink spots become dry, grainy threads in the finished wedge.
Blind bake the crust to a golden brown at 400F for 15 minutes with pie weights or the bottom stays raw under the wet filling.
pitfalls to avoid
watch out
Don't skip blind baking the crust 15 minutes at 400F with pie weights; raw dough under wet custard stays pale and gummy and the bottom never crisps.
watch out
Avoid fresh salmon straight into the filling — poach 6 minutes at 170F and press between paper towels first, or the released liquid turns the custard into a watery puddle.
watch out
Pre-heat the oven fully to 325F before the quiche slides in; a warming oven means the egg cream sets unevenly and the center stays jiggly past 45 minutes.
watch out
Don't over-bake past a 2-inch center jiggle; residual heat sets it the rest of the way on the counter, and cooked-through quiche in the oven turns rubbery by the time you slice a wedge.
watch out
Skip heavy ratios of cream — more than 1.5 cups to 4 eggs keeps the custard from ever setting, giving you a golden soup in a crust.