Salmon Quiche

Contributed By: mabonh
Recipe book

Definitely for salmon lovers.

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Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Fish
Actual Cooking Time: 1 hour
Number of Servings: 6
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Nutrition Content: Good Source of Calcium
Meal Type: Breakfast & Brunch
Lunch

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15 ratings
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Ingredients

1 can 14 3/4 oz Red Salmon
1 9 inch unbaked pastry shell (deep dish)
1/2 cup Chopped green onion
1 1/2 tablespoon Butter or margarine
2 tablespoons Chopped parsley
1/2 cup Shredded Swiss/cheddar cheese
2 tablespoon Grated parmesan cheese
3 Egg, beaten
1 cup Milk
1/2 teaspoon Salt
Dash of pepper

Preparation

1. Drain and clean salmon, reserving liquid; flake.

2. Bake pastry shell at 450 degrees F for 7 minutes. Meanwhile, saute green onion in butter.

3. Place in pastry shell with salmon, parsley and cheese. Combine reserved salmon liquid, eggs, half-and-half milk and seasonings; pour over filling.

4. Bake at 350 degrees for 45 minutes or until filling is set.

Cook's Notes

Prepare with a tossed green salad for a complete, healthy meal!

Nutrition Information

Calories: 400 ; Total Fat: 24 g ; Saturated Fat: 7 g ; Polyunsaturated Fat: 6 g ; Carbohydrates: 20 g ; Protein: 25 g ; Vitamin A: 206 RE ; Vitamin C: 4 mg ; Calcium: 384 mg ; Sodium: 665 mg ; Iron: 2 mg ; Fiber: 1 g

Recipe Comments

Commented by: lkm555

I'm not a huge fan of canned salmon. This was tasty, but not fantastic -- but that may be my canned salmon bias. I'll echo the comment that said it needed to cook longer than the directions said. It was an hour and fifteen minutes by the time I pulled it out and that was with the center still soft and the whole needing to set up before eating. Since I can't start dinner an hour an a half before dinner time, If I did it again, I would pre-cook with foil on, then reheat with foil off to brown the next day.

Commented by: karenedgley

This is a good recipe...and also if you want to use fresh salmon instead...it is great that way too...i also make a hollandaise sauce for this and drizzle it over the quiche after it is baked...and i also add 1/2 teaspoon of nutmeg in the quiche mixture...it really is good...