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Salmon Quiche Recipe

Salmon Quiche Recipe photo by Taste of Home

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Meet the Cook: This recipe came to me from my mother - it's the kind you request after just one bite! Unlike some quiches, it's also hearty enough that it appeals equally to both woman and men. Cooking is something that I've always liked. I pore over cookbooks the way other people read novels! In addition, I collect antique kitchen utensils. My husband and I have one son, 12. -Deanna Baldwin, Bermuda Dunes, California

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Salmon Quiche Recipe

Prep: 15 min. Bake: 55 min.

Yield: 6-8 Servings

15 55 70

Ingredients

1 unbaked pastry shell (10 inches)
1 medium onion, chopped
1 tablespoon butter
2 cups (8 ounces) shredded Swiss cheese
1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed
5 eggs
2 cups half-and-half cream
1/4 teaspoon salt
Minced fresh parsley, optional

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion.
In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 448 calories, 29 g fat (15 g saturated fat), 219 mg cholesterol, 610 mg sodium, 18 g carbohydrate, trace fiber, 26 g protein.

Originally published as Salmon Quiche in Country Woman March/April 1995, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Salmon Quiche

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Reviewed on Feb. 17, 2013 by Cbrown5537

Awesome

Reviewed on Oct. 08, 2012 by Shoes58

salmon and eggs-two of my favorite foods. what a perfect way to have them together!

Reviewed on Dec. 27, 2010 by Stacey4

This recipe was very good. This was my first time making quiche and I couldn't find a 10inch crust so I made it with the 9inch deep dish. It was a little full and I had to cook it longer, but it still turned good.

Reviewed on Aug. 31, 2010 by klmaxwell

This was my first quiche to make. It was pretty easy to make considering my inexperience with cooking. I definitely recommend getting salmon that says it is cleaned, free of bones/skin/etc. The first can I opened was a 14 oz can which ended up having skin and bones still in it, so I could not use it. The quiche turned out great though!