Quick and Easy Zucchini Salmon Puff Pastry Quiche Pie

Total time: 75 mins.

Difficulty: Low

Serves: 6 people

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By Ilaria Canevara

Zucchini Salmon Puff Pastry Quiche is a delicious and refined rustic dish, perfect to serve as an appetizer, at the beginning of a festive lunch, at brunch time with a glass of prosecco, or as a light but satisfying main course for a family dinner.

Quick and easy, this savory pie is made with ready-made puff pastry and a soft, flavorful filling of sautéed zucchini, smoked salmon, and cream cheese. Simply sauté the zucchini, sliced thinly, in a pan with a drizzle of extra virgin olive oil and a clove of garlic. Once cooled, mix them with an egg, a pinch of salt and pepper, and chopped parsley.

Now all you have to do is pour the filling into a 24 cm diameter baking pan lined with puff pastry and bake until golden and crispy. It's excellent warm, lukewarm, or at room temperature for a meal on the go.

What is a Zucchini Salmon Puff Pastry Quiche?

The salmon and zucchini quiche wrapped in puff pastry, while popular today, draws its roots from European culinary traditions, particularly French and Italian cuisine. The concept of savory tarts like quiches emerged in France during the 16th century, with the iconic "quiche Lorraine" serving as an early example. Puff pastry, a French invention dating back to the 17th century, added a rich, flaky element that became a staple for both sweet and savory pies. Zucchini, a Mediterranean vegetable, and salmon, widely prized for its rich flavor and nutritional value, were gradually incorporated into these dishes. In the United States, the rise of international cuisine in the late 20th century—fueled by cultural diversity and culinary innovation—led to an explosion of interest in European-inspired savory pies. By the 1980s and 1990s, salmon and zucchini quiches became a brunch favorite in American homes and restaurants, celebrated for their versatility, elegance, and the ease of preparation that puff pastry provides.

Pro Tips for The Best Salmon Zucchini Puff Pastry Quiche

Zucchini holds a lot of moisture. Slice it thin, salt it lightly, and let it sit for 10–15 minutes before blotting with paper towels. This prevents excess water from affecting the texture of the quiche.
Don’t overload the quiche. A good ratio is about 1 cup of veggies and 1/2 to 3/4 cup of salmon for a standard 9-inch pie. This keeps the filling light and evenly cooked.
Let the quiche rest for 10–15 minutes after baking. This helps the custard set and makes slicing neater and easier.
Bake at 180°C (350°F) until the center is just set and the top is golden—usually around 30–35 minutes. Cover the crust edges with foil if they brown too quickly.

How to Avoid Soggy Puff Pastry in The Oven?

To avoid soggy puff pastry in the oven, always pre-bake (blind bake) the pastry for a few minutes before adding any wet filling. Use a fork to prick the base and weigh it down with parchment paper and baking weights. Additionally, ensure that ingredients like zucchini are well-drained, and avoid overly watery fillings. Baking on a preheated baking sheet can also help crisp up the bottom faster by giving it an instant heat boost.

Can I Use Frozen Zucchini for This Recipe?

Yes, you can use frozen zucchini for this recipe, but it’s important to thaw and thoroughly drain it first. Frozen zucchini tends to hold a lot of water, which can make the quiche soggy. After thawing, press out as much moisture as possible using paper towels or a clean kitchen cloth.

How Long To Cook the Salmon for In The Oven?

Smoked salmon is already cooked or cured, so it doesn't need much oven time—just enough to heat through and meld with the other quiche ingredients. When used in a quiche, it bakes along with the custard for about 25–35 minutes at 180°C (350°F). This gentle baking preserves its texture and flavor without drying it out. Avoid pre-cooking it separately to keep it moist and flavorful.

Can I Add Anything Else to This Puff Pastry Quiche?

Absolutely! Popular choices include sautéed onions, leeks, spinach, cherry tomatoes, or mushrooms for extra flavor and texture. Cheeses like feta, goat cheese, or Gruyère pair wonderfully with salmon and zucchini. Fresh herbs such as dill, basil, or chives can also brighten up the dish. Just be mindful of moisture—pre-cook or drain watery vegetables to keep the pastry crisp.

Can I Make It Ahead of Time?

Yes, you can definitely make a salmon and zucchini puff pastry quiche ahead of time. Bake it fully, let it cool completely, and then store it in the refrigerator for up to 2 days. Reheat it in the oven at 160°C (320°F) for about 15–20 minutes to regain its crispness.

Does It Freeze Well?

Yes, salmon and zucchini puff pastry quiche freezes quite well. After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil or store it in an airtight container. It can be frozen for up to 1 month. To reheat, thaw it overnight in the refrigerator and warm it in a preheated oven at 160°C (320°F) for about 15–20 minutes until heated through and the crust is crisp. Freezing individual slices can also make for easy, grab-and-go meals.

How to Store Any Leftovers

To store leftovers of your salmon and zucchini puff pastry quiche, let it cool to room temperature first. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Keep it in the refrigerator for up to 3 days. For best results when reheating, use an oven or toaster oven at 160°C (320°F) to restore the crispiness of the pastry—microwaving may make it soggy.

Ingredients

round puff pastry roll

Smoked salmon

120 grams

Zucchini

cream cheese

300 grams

Egg

parsley tuft

Garlic clove

Extra virgin olive oil

to taste

salt

to taste

Pepper

to taste

for finishing

Egg

How to Make Zucchini Salmon Puff Pastry Quiche

Step 1

First wash the zucchini, trim them and cut them into thin slices.

Step 2

In a non-stick pan, brown the garlic with a generous drizzle of oil.

Step 3

Then add the zucchini. Season with salt and cook for about 15 minutes over low heat. Finally, remove the garlic and let it cool.

Step 4

Meanwhile, collect the spreadable cream cheese in a bowl and season with chopped parsley.

Step 5

Add the egg.

Step 6

Continue with the smoked salmon cut into strips, and season with salt and pepper.

Step 7

Finish with the sautéed zucchini.

Step 8

Mix the ingredients well with a spoon.

Step 9

Place the puff pastry roll, with all its baking paper, in a baking pan of about 24 cm (9 inch.) in diameter, then prick the bottom with the prongs of a fork.

Step 10

Pour the prepared filling, spread it evenly with a spatula and seal the edges well. Brush them with lightly beaten egg to make them golden brown. Bake at 180°C/350°F in a conventional oven for about 40 minutes.

Step 11

Let the pie cool for a bit, after baking. Then, enjoy!