Smoked Salmon & Zucchini Quiche in Buckwheat Crust


I love quiche! It’s a wonderful complete meal that is easy to make and always a crowd pleaser. This smoked salmon and zucchini version is a family favorite and enjoyed just as much as a cold lunch the next day by my three little princesses.

Buckwheat adds a hardy flavor to an already wonderful dish and makes me happy as it is an easy gluten free crust.

Quiche is a fabulous lunch box option. It combines all the healthy nutrients your children need for energy and focus and needs no heating up.  Pack it along with a mixed salad or caprese for a delicious and nutritious school lunch.

Bon apétit!

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5 from 3 votes

Smoked Salmon & Zucchini Quiche in Buckwheat Crust

A delicious easy to make gluten free quiche that is sure to please even the pickiest of eaters.
Course Entree
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Valerie Remy-Milora


For the Crust:

  • 11/4 cup buckwheat flour
  • 1 tbsp chia seeds
  • 1/3 cup butter cut into pieces
  • 1/4 tsp salt
  • 3-4 tbsp cold water.

For the Quiche:

  • 2 Tbsp olive oil
  • 8 cloves garlic minced
  • 3 large zucchinis
  • 8 oz. Alaska wild caught smoked salmon
  • 1 cup crumbled goat cheese
  • 5 eggs
  • 4 oz creme fraiche
  • 8 oz milk
  • 1 tbsp herbes de Provence
  • fresh ground salt and pepper to taste


Making the crust:

  • In a mixing bowl stir together flour, chia seeds and salt. Cut in butter until the pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture and gently toss with a fork. Continue until all is moistened. Form dough into a ball.
  • To make the crust in a blender: place flour, chia seeds, salt and butter in the bowl of your blender. Pulse until coarse meal is formed. Add water 1 tablespoon at the time while blending continuously until dough forms a ball.

Making the quiche:

  • Preheat oven to 450.
  • Roll out dough and place in 9 inch pie dish.
  • In a large skillet heat olive oil. Add zucchini and garlic and sauté until zucchini is tender.
  • Cut salmon in bite size pieces and add to zucchini. Sauté for two minutes.
  • Remove from heat and arrange on crust. Sprinkle with crumbled goat cheese.
  • In a mixing beat eggs until frothy. Add crême fraîche and milk, herbes de Provence and salt and mix well.
  • Pour egg mixture over zucchini and salmon.
  • Bake in the oven for 30 to 35 minutes.
  • Allow to cool for 10 minutes before serving. This quiche is just as delicious served cold the next day.
  • Bon Appétit


  1. alicia szemon says:

    my fiance would love this recipe! he loves salmon

  2. john hutchens says:

    This sounds like a wonderful recipe. I smoke all of my own salmon so I have a lot to use. It is nice to find another recipe to use the salmon in. I am looking forward to trying the recipe.

  3. This sounds just lovely and thank you for sharing this healthy recipe!!!

  4. Sarah Phillips says:

    Yummmm! This looks so amazing. I’m a huge fan of salmon and this is a must-make recipe for me. I’ve never tried buckwheat flour, but the combination of goat cheese, zucchini, eggs, garlic. and smoked Alaskan salmon are worth giving this recipe a try. The flavor combination sounds out of this world! Thanks for sharing!


    I love smoked salmon! We have friends who have a salmon farm so we’re always getting presents of whole, sides & smoked fish. It’s one of the few fish I actually like.

    • OH how lucky you are Kate to have such generous friends! My neighbor goes fishing once in a while, then smokes some of the fish he catches and always brings some by for us to enjoy 🙂

  6. Judy Thomas says:

    It sounds delicious! I have never had salmon before. Yum!

  7. Bryan Vice says:

    I am definitely going to try this awesome recipe thank you for sharing looks so tasty and healthy!

  8. yummy

  9. Amber Ludwig says:

    Oooh this is very inteteresting!! What a great mix of vegetables and protein! I haven’t used smoked salmon mixed with much but this sounds like it’s worth a try!

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