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Smoked Salmon Quiche Recipe
Smoked Salmon Quiche Recipe photo by Taste of Home

Smoked Salmon Quiche Recipe

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My son fishes for salmon on the Kenai River in Alaska and smokes much of what he catches. My mother passed this recipe on to me to help me find new ways to cook with salmon. Regular salmon also works in this quiche, but the smoked flavor can't be beat! —Rose Marie Cherven, Anchorage, Alaska
TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + standing
MAKES: 8 servings

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1 cup (4 ounces) shredded reduced-fat Swiss cheese
  • 1 tablespoon all-purpose flour
  • 3 plum tomatoes, seeded and chopped
  • 2 tablespoons finely chopped onion
  • 2 teaspoons canola oil
  • 3 ounces smoked salmon fillet, flaked (about 1/2 cup)
  • 4 eggs
  • 1 cup whole milk
  • 1/4 teaspoon salt

Nutritional Facts

1 piece equals 235 calories, 13 g fat (5 g saturated fat), 122 mg cholesterol, 348 mg sodium, 17 g carbohydrate, trace fiber, 12 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.

Directions

  1. On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  2. In a small bowl, combine cheese and flour. Transfer to pastry.
  3. In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture.
  4. In a small bowl, whisk the eggs, milk and salt. Pour into pastry. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting. Yield: 8 servings.
Originally published as Smoked Salmon Quiche in Healthy Cooking October/November 2012, p33

Nutritional Facts

1 piece equals 235 calories, 13 g fat (5 g saturated fat), 122 mg cholesterol, 348 mg sodium, 17 g carbohydrate, trace fiber, 12 g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Smoked Salmon Quiche

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Reviewed Feb. 3, 2014

Do you use cold smoked or hot smoked salmon? I used hot smoked from my trip to Ireland and it was really good. We topped it with a slightly warm sauce of horseradish, mayo and Greek yogurt, salt and pepper and it was great. Leftovers with a bit of sirracha was also tasty.

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