Salmon Quiche
Salmon Quiche offers a rich, savory filling with tender salmon, melted cheese, and fragrant herbs, all nestled in a flaky crust. Perfect for brunch or light lunch, it combines hearty flavors with a creamy texture, appealing to seafood lovers and those seeking a comforting, elegant dish.
Ingredients
- 1 prebaked (9-inch) deep dish pie shell ⓘ
- 1 Tbsp butter or margarine ⓘ
- 1/4 cup minced onion ⓘ
- 1/4 cup minced green pepper ⓘ
- 1 can (7 3/4 oz) salmon or 1 cup cooked salmon ⓘ
- 1 1/2 cups shredded Monterey Jack cheese ⓘ
- 4 eggs ⓘ
- 1 1/4 cups evaporated milk
- 1/4 tsp salt
- dash pepper ⓘ
- 1/4 tsp dill weed ⓘ
- 2 Tbsp chopped green onion ⓘ
Instructions
- In a small skillet, melt the butter or margarine.
- Add minced onion, minced green pepper, and sauté until onion is translucent.
- Arrange the vegetable mixture evenly in the bottom of the prebaked pie shell.
- Crumble the drained salmon evenly over the vegetables.
- Sprinkle the shredded Monterey Jack cheese over the salmon.
- In a bowl, beat the eggs with evaporated milk, salt, pepper, and dill weed.
- Pour the egg mixture over the assembled ingredients in the pie shell.
- Bake in a preheated oven at 350°F (175°C) for about 40 minutes or until set and lightly browned.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream or half-and-half to the egg mixture. You can substitute the Monterey Jack cheese with cheddar for a sharper flavor, or even use feta for a tangy twist. If you have fresh dill, feel free to use it instead of dried for a more vibrant taste.
Serving Suggestions
Serve the salmon quiche warm or at room temperature, garnished with additional chopped green onions. It pairs beautifully with a light salad or steamed vegetables. For a delightful brunch, consider serving alongside fresh fruit or a slice of your favorite quiche variation, like the Hot Crabmeat Chip Dip.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the quiche in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. This will help maintain its flaky crust and creamy filling.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Quiche contains roughly 499 calories, with 10g protein, 83g carbohydrates, and 15g fat. It is an excellent source of vitamin C (34% of the Daily Value), iron (22% of the Daily Value), and protein (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1614mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Absolutely! If you're using fresh salmon, cook it first by baking or poaching, then flake it before adding it to the quiche. Fresh salmon will give the dish a richer flavor and texture, making it a great choice for this recipe.
How can I make this quiche gluten-free?
To make a gluten-free version, simply use a gluten-free pie crust or a crustless version. You can also bake the filling in a greased pie dish without a crust for a lighter option. Just ensure that all ingredients, especially the pie crust, are certified gluten-free.
Can I prepare the quiche in advance?
Yes, you can prepare the quiche in advance! Assemble it the night before and store it in the refrigerator until you are ready to bake it. This allows the flavors to meld together, making it even tastier when baked. Alternatively, you can bake it ahead and reheat before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).