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Salmon Quiche

4

50 min

Salmon Quiche

Salmon Quiche Photo 1

Category

Egg appetizer

Time

50 min

Serving

8 persons

Calories

443

Rating

4.00★ (102)

Cuisine

Author: Victoria Buriak
This salmon quiche recipe was one my father would always make on holidays for family members who didn't like turkey or ham. It's become a staple at my holiday dinners as well. Everyone who's eaten it has loved it and begged for the family recipe afterward. We always make two and freeze one for later. It's excellent paired with a side of grilled asparagus.

Ingredients

  • evaporated milk: 1 can (12 fluid ounce can)
  • ounces cubed Cheddar cheese: 8 piece
  • eggs: 4 piece
  • medium onion: 0.25 piece (diced)
  • pinch salt: 1 piece
  • pinch ground black pepper: 1 piece
  • pinch garlic powder: 1 piece
  • pinch dried parsley: 1 piece
  • pinch dried sage: 1 piece
  • salmon, drained, flaked and bones removed: 1 can (14.75 ounce can)
  • frozen pie crust: 1 piece (9 inch)
  • cheddar cheese: 0.5 cup (shredded)

Metric Conversion

Stages of cooking

Salmon Quiche Photo 21
Salmon Quiche Photo 32
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  1. Preheat the oven to 375 degrees F (190 degrees C).
    Salmon Quiche Photo 2
  2. Combine evaporated milk, cubed Cheddar, eggs, onion, salt, pepper, garlic powder, parsley, and sage in a blender; blend until smooth.
    Salmon Quiche Photo 3
  3. Spread salmon over the pie crust and sprinkle with 1/2 of the shredded Cheddar. Pour in egg mixture, then top with remaining shredded Cheddar.
    Salmon Quiche Photo 4
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
    Salmon Quiche Photo 5

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