Salmon Quiche

Use leftover salmon to create an entire meal with this Salmon Quiche Recipe! It’s perfect for dinner or lunch and it is a fab addition to family brunch!

Use leftover salmon to create an entire meal with this Salmon Quiche Recipe! You can also make this a pantry meal and use canned sockeye salmon instead. It’s a filling meal  when eaten with a side salad, and artisan bread and butter.

Seafood Quiche Variations

Salmon Quiche

Pastry Shell:

2 parts regular flour to 1 part butter. (I usually use 2 cups of flour and 1 cup of butter for an 8 inch pie dish and 2 or 3 tablespoons of water)

Mix together till a dough forms. Add water if needed only – approx 1 1/2 tbsp. Salt is optional. Don’t handle too much but once the butter it combined, place in your pie pan and press the bottom and around the edges. Put in fridge for about an hour.

Filling:

125 g (4oz) white onions or shallots, finely chopped

15 g (1/2 oz) butter

2 eggs

salt & pepper

1/2 cup of shredded salmon (I used some leftovers)

3/4 cup (thickened) cream

60 g (2 oz) cheese

1/4 cup of finely chopped spinach

Directions:

Preheat oven to 425.

Cook onions slowly in butter for 5 -6 minutes. Allow to cool. Beat eggs, salt and pepper, add cream and then the spinach.

Add the cheese to the bottom of the pie pan, then add the salmon. Arrange it so it’s spread evenly. Then pour the egg mixture on top.

Bake at 425 F for 10 mins and then 375 F for 20 mins. Allow to cool at least a little to firm. Can be served hot or cold.

5 from 1 vote

Print

Salmon Quiche

Ingredients

Pastry Shell

• 2 parts regular flour to 1 part butter. I usually use 2 cups of flour and 1 cup of butter for an 8 inch pie dish and 2 or 3 tablespoons of water

Filling

• 125 g white onions or shallots 4oz, finely chopped
• 15 g butter 1/2 oz
• 2 eggs
• salt & pepper
• 1/2 cup of shredded salmon I used some leftovers
• 3/4 cup cream thickened
• 60 g cheese 2 oz
• 1/4 cup of finely chopped spinach

Instructions

Pastry Shell

1. Mix together till a dough forms. Add water if needed only - approx 1 1/2 tbsp. Salt is optional. Don't handle too much but once the butter it combined, place in your pie pan and press the bottom and around the edges. Put in fridge for about an hour.

Filling

1. 125 g (4oz) white onions or shallots, finely chopped
2. 15 g (1/2 oz) butter
3. 2 eggs
4. salt & pepper
5. 1/2 cup of shredded salmon (I used some leftovers)
6. 3/4 cup heavy cream
7. 60 g (2 oz) cheese
8. 1/4 cup of finely chopped spinach
9. Preheat oven to 425.
10. Cook onions slowly in butter for 5 -6 minutes. Allow to cool. Beat eggs, salt and pepper, add cream and then the spinach.
11. Add the cheese to the bottom of the pie pan, then add the salmon. Arrange it so it's spread evenly. Then pour the egg mixture on top.
12. Bake at 425 F for 10 mins and then 375 F for 20 mins. Allow to cool at least a little to firm. Can be served hot or cold.