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Salmon Quiche

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
  • Total Time
    Prep: 15 min. Bake: 55 min.
  • Makes
    8 servings

Ingredients

  • 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

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 in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.
Nutrition Facts
1 slice: 448 calories, 29g fat (15g saturated fat), 219mg cholesterol, 610mg sodium, 18g carbohydrate (5g sugars, 0 fiber), 26g protein.

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Reviews

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Average Rating:
  • LadyBlackhorse
    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.

  • HELEN
    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.

  • swikmiller
    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.

  • katecrid47
    Jul 15, 2013

    I made this for a brunch and everyone loved it!

  • Cbrown5537
    Feb 17, 2013

    Awesome

  • Shoes58
    Oct 8, 2012

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

  • Stacey4
    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.

  • klmaxwell
    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!