Total TimePrep: 15 min. Bake: 55 min.
- 1 unbaked pastry shell (10 inches)
- 1 medium onion, chopped
- 1 tablespoon butter
- 2 cups shredded Swiss cheese
- 1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed
- 5 large eggs
- 2 cups half-and-half cream
- 1/4 teaspoon salt
- Minced fresh parsley, optional
- 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 in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.
Nutrition Facts1 slice: 448 calories, 29g fat (15g saturated fat), 219mg cholesterol, 610mg sodium, 18g carbohydrate (5g sugars, 0 fiber), 26g protein.
Feb 26, 2019
Agree with Helen. Classic quiche ratio is ALWAYS 2 to one (milk to egg) Given that , 5 eggs is way too many . This recipe needs to be adjusted accordingly. Recommend reducing the eggs to no more than 4 eggs max.
Jul 31, 2017
This took MUCH longer to cook that stated. I wish I had reduced the number of eggs from 5 to 3. It was WAY too eggy for my taste. Disappointed.
Mar 19, 2016
Followed recipe, but needed 2-9 " crusts (Marie Callenders frozen) for the amount of filling made. Added mushrooms to onions in the saute. Used 1/2 tsp. salt and added 1/4 t pepper. Otherwise, the steps for making this quiche are spot on, especially the pre-baking of the crusts. With two quiches from this recipe the total time of baking was about 55 min. Start checking at 45 min.
Jul 15, 2013
I made this for a brunch and everyone loved it!
Feb 17, 2013
Oct 8, 2012
salmon and eggs-two of my favorite foods. what a perfect way to have them together!
Dec 27, 2010
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.
Aug 31, 2010
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!