Salmon Quiche

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I don’t remember anyone in my family ever making quiche when I was growing up.  In fact, I probably tried making it myself for the first time just a few years ago and I’ve been hooked ever since!  The cool thing is…you can add different ingredients to it to please anyone in the family.

I don’t eat meat on Fridays during Lent, so I thought I’d see how salmon tastes in a quiche.  Well, I’m so glad I tried it because it was wonderful and it gives me one more way to eat fish! 

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First, I baked the salmon at 400°F for 8 minutes.  It was about 95% cooked through.

 

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I crumbled up the cooked salmon in a thawed, frozen pie crust.  I used about 1/2 lb. of salmon.  It made a substantial layer.  You could certainly use less.

 

spinIMG_0720I sprinkled some torn baby spinach on top.

 

cheeseIMG_0722I used freshly grated Gruyere cheese, but you can use Cheddar or Colby Jack.

 

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Be sure to place the pie plate on a shallow roasting pan before you add the egg mixture to it or you’ll have a hard time moving it without spilling it.  Use a pan that won’t warp in the middle of cooking!  You don’t want the quiche to tip during the cooking process!  If your spinach gets buried, add a few pieces on top to make it look nice.

 

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I cooked this quiche at 375°F for 44 minutes.  It’s a good idea to test the quiche several times with a toothpick during the last 5-10 minutes.  You don’t want the toothpick to be all wet with egg mixture on it.  But it’s okay when the toothpick comes out a little wet with clear liquid on it.  The toothpick doesn’t need to be completely dry.  After all, you don’t want it to be overcooked.

If you’re a quiche fan, I hope you’ll give this a try and let me know what you think! If you’re not crazy about salmon, you could substitute cooked pieces of crisy bacon, cubed ham, or your favorite cooked veggies.

 

Salmon Quiche
Serves 4
This creamy quiche is perfect for breakfast, brunch, or dinner!
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Ingredients
  1. 1 frozen pie crust (thawed)
  2. 1/2 lb. fresh salmon fillet
  3. salt & pepper, to taste
  4. 6 - 8 baby spinach leaves, torn
  5. 1 cup freshly grated Gruyere cheese
  6. 4 large eggs
  7. 1 cup whole milk
  8. 1 cup heavy cream
Instructions
  1. Heat the oven to 400° F.
  2. Spray a small baking dish with a little nonstick spray.
  3. Place the salmon on the baking dish and season the salmon with salt & pepper.
  4. Bake for 8 minutes. Cool the salmon on a plate.
  5. Place the pie plate on a sturdy roasting pan that will not warp while cooking.
  6. Crumble the salmon into the thawed pie shell evenly.
  7. Top with spinach and cheese.
  8. In a medium bowl, scramble the eggs with the milk and cream and pour over the cheese until the liquid reaches just below the decorated crust. You might not be able to fit all of the egg mixture. (see below)
  9. Bake at 375° F for about 44 minutes. Test with a tooth pick during the last 5-10 minutes.
  10. Cool for 10 minutes before slicing. Eat while hot.
  11. It reheats in the microwave best, one slice at a time.
Notes
  1. *Depending on the size of your frozen pie shell, you could have up to 1 cup of the egg mixture left over.
  2. I personally don't like to freeze my quiche, but I know some people do.
Adapted from Cook's Illustrated
Adapted from Cook's Illustrated
Make Ahead Meals For Busy Moms http://www.makeaheadmealsforbusymoms.com/

 

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Comments

    • 1.1

      says

      Hi Lily!
      Cook’s Illustrated uses 2 large eggs plus 2 egg yolks. I just use 4 large eggs so it doesn’t get wasted. Instead of bacon (for Quiche Lorraine) I used the 1/2 lb. of salmon.

  1. 2

    says

    This recipe looks wonderful. I am not a big fan of salmon, but I have a sneaking suspicion that I would change my tune if I had it in a quiche like this – a great idea to try for lent.

  2. 4

    says

    Hi Jane,
    We have been trying to eat more fish and this will sure be one of the recipes that we are going to try. I love a Quiche and this combination looks delicious. Thank you so much for sharing your awesome post with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen

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