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Friday, May 20, 2022

Recipe: Salmon Quiche

My father made this while I was growing up on the holidays for family who didnt like turkey or ham. Its become a staple in my holiday dinners as well. I have never served it to someone who didnt love it and beg for the family recipe after. We always make two and freeze one for later It is excellent paired with a side of grilled asparagus.

Salmon Quiche Ingredients

  • 1 (8 ounce) package Cheddar cheese, cubed

  • onion, diced

  • 4 eggs

  • 1 (12 fluid ounce) can evaporated milk

  • 1 pinch salt

  • 1 pinch ground black pepper

  • 1 pinch garlic powder

  • 1 pinch dried parsley

  • 1 pinch dried sage

  • 1 (14.75 ounce) can salmon, drained, flaked and bones removed

  • 1 (9 inch) frozen pie crust

  • cup shredded Cheddar cheese, divided

How to Make Salmon Quiche

  1. Preheat an oven to 375 degrees F (190 degrees C).

  2. Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Salmon Quiche Nutritions

  • Calories: 442.6 calories

  • Carbohydrate: 16.3 g

  • Cholesterol: 166.2 mg

  • Fat: 28.9 g

  • Fiber: 1 g

  • Protein: 28.6 g

  • SaturatedFat: 13 g

  • ServingSize:

  • Sodium: 606.4 mg

  • Sugar: 5.3 g

  • TransFat:

  • UnsaturatedFat:

Salmon Quiche Reviews

  • Love the idea of the recipe, but there are a couple of suggestions I would make. First, the cheddar is overwhelming, and this is coming from a gal who LOVES cheddar I will mix up the cheeses next time. Some Monterey Jack to mix in maybe, to give a bit of heat. Second, I will be cooking the quiche much longer next time. I left it in 45 minutes, and it was a beautiful golden brown on top and the toothpick came out clean, but then... it was SO runny. Not like a quiche at all. Next time, I will add some flour to the mix, I think, and cook it at a lower temp for an hour+. Still-- a great idea for a fish dinner that isnt boring, and remarkably easy and frugal to put together I never thought I would say that salmon quiche would be a go-to meal for busy nights, but once I tweak this a tad I am betting it will.

  • I made this without the crust because we have a family member who cant eat wheat. It turned out great

  • Husband coming home, kids threatening to wake from their naps, and I having no idea what to cook for dinner. This recipe to the rescue No changes made. It is very easy and quick to make. My husband called it phenomenal and said, "it brings energy to a very tired body at the end of the day." I matched it with "Never Fail Pie Crust II" half recipe. This is a keeper. Thank you

  • I thought this quiche was excellent. The flavor and texture of the salmon goes well with the creamy egg/milk mixture. I used some leftover baked salmon instead of canned and chopped green onions. Also, because I didnt have cheddar cheese, I used a combination of cream cheese, colby/jack, mozzarella and parmeson. So definitely try other cheeses if that is all you have. Id bet this is more mixture than a standard frozen 9" crust will hold. I used Pillsbury rolled pie crust in my 9" pie pan and it was a perfect fit. Baked for at least 40 minutes.

  • 5 stars for a great basic recipe. I adapted it to what I had on hand and what flavors I prefer: One 8-oz block of reduced fat cheddar was plenty, 1/3 shredded over the crust, 1/3 blended with the eggs, 1/3 sprinkled on top. I also used 1T dried onion instead of fresh, a pinch of dill with the s&p and omitted the parsley and sage. I also cooked it at least 50 minutes until it began to puff a little. I love that this recipe is written with a pinch of this, a pinch of that, because thats how I cook anyway

  • Excellent recipe. To add some color and flavor, I added about a 1/3 cup of chopped peppers and mushrooms and decreased the milk to about 1 cup.

  • I used soy milk instead of the evaporated milk, and added a pinch of dill weed, then put the filling in a whole wheat pie crust. Delicious We will be making this again

  • This recipe is really good I had some leftover Salmon I wanted to use, found this recipe and it worked out perfectly I grated the cheese rather than cubed in the egg mixture and it turned out fine. That and using fresh grilled salmon instead of canned were the only changes I made. I will definately be making this one again.

  • I wasnt sure if I was going to like this, but I had leftover sockeye to use up. It was SO yummy Used a ready-to-roll-out refrigerated crust. Didnt use the blender, just whisked the milk, eggs, spices(added some cayenne because I love it in quiches), and cheese. I used shredded cheese: half mozzarella and half medium cheddar, and threw in a bit of feta. Layered the onions and fish in the bottom of the pie crust, then poured the egg and cheese mixture over it, sprinkling some reserved cheese on top. Also baked it about 10 mins longer until it started to puff a bit.

  • Followed the recipe exactly. First there was too much egg/cheese mixture to fit in the pie crust (used a deep dish 9 in. pie crust at that). Baked for over an hour and it never did firm up to what a normal quiche should be. Didnt taste too bad, but was runny.

  • OMG ... a wonderful recipe I love salmon but rarely have canned salmon. Some canned salmon was on sale so I bought some. This recipe caught my eye. I basically followed the recipe ... but used a homemade pie crust. Put the flaked salmon and cheddar cheese on unbaked pie shell. Added the blended liquids w/ spices. Baked for 20 minutes, then topped with grated Parmesan cheese and baked for another 20 minutes. Lovely, lovely combination Boo hoo to the reviewer that sad cheddar cheese and salmon is not a good combination. BTW, my grandfather was a commercial salmon fisherman in Astoria, OR. Salmon is near and dear to my heart. My mother lived into her early 90s because she probably had salmon every day of her life growing up.

  • Will not try again. This was a huge dissappointment.

  • Great basic Followed suggestion for only one cup milk, definitely needed seasonings to taste. I never do a pinch of anything and I added a can of crabmeat which added more seafood taste. Simple and yes to variations of cheeses. I used Monterrey and cheddar and grated parmesan on top with sprinkled black pepper. Half hour at 375 and half hour at 350 in glass pie plate, I never use a crust. very good

  • Excellent recipe. I used bought pie shells, and found it made enough for 2 pies. I was out of salmon, so used a can of tuna (that was the only change I made) and it was delicious.

  • I used freshly poached sockeye salmon in this quiche and some Asiago cheese and it turned out very tasty.

  • Better than turkey and ham even for a non-holiday meal. We loved it

  • Used finely chopped fresh chinook salmon and fresh herbs, twas excellent

  • I didnt follow the recipe but used it to determine how to season my salmon quiche. I used all the seasonings mentioned. Flavor is great I used less cheese than stated. I baked a salmon fillet, lightly seasoned, to medium rare, instead of using the canned salmon. I did not blend ingredients, just layered cheese on bottom, after coating crust with egg white. Then baked salmon, then egg mixture(bit of milk and seasonings). I used "Easy Pie Crust" by B1BMOM. I wanted a high protein meal easy to take to work, this is perfect, and delicious

  • I found this to be a little on the dry side and without a whole lot of flavor.

  • Substituted half & half for evap milk, then had to bake 15 minutes longer at 375 and an addtl 20 minutes at 400. Flavor bland until adding Shirachi, then it was great

  • Absolutely easy and yummy

  • It was relly god

  • I give this 4 stars because, while it was very yummy, I dont think cheddar is the best cheese to use with salmon. I made it a second time with smoked gouda, swiss, and feta and it came out amazing.

  • Delicious i made this for easter brunch, i took the advice of others and used cream cheese, colby and cheddar cheeses. i made it crustless bc im not a fan of quiche with crust

  • Great recipe to adapt from. My husband is British but I have never had a fish quiche or pie. We loved this. I had leftover baked salmon to use. I made the crust, shredded a 7oz bar of Asiago cheese. I used half & half, sprinkled w Dill weed & onions. Started w 35 minute bake time but needed 45.A new staple recipe for sure. Thank you.

  • My family loved it. I used cream cheese and cheddar and an extra egg because some people said it was runny.I bought 2 deep dish pie shells and somehow the mixture of one pie fit in 2 so I just added an extra can of salmon and added a bunch of cheese until it was full.It was delicious.

  • I just had to cook it a little longer like 45 min. And I didnt use blender and its still delicious

  • Delicious Also, very easy to make

  • Loved it . Great recipe. Will be making this again

  • This is really delicious and very easy. I make two crusts, use one, and freeze the other, which I can use to make a spinach quiche later. I used low fat cheddar to cut down on the calories a bit, and the second time I made it used Eggbeaters. Both substitutions were quite good.

  • Great recipe I have made this several times with what I had on hand. I have used canned salmon in the past but last night I was rummaging through the freezer and found some old salmon patties. I thawed 3 of them, chopped them up and used that. I also used half n half instead of evaporated milk. I used dill instead of sage. I use all of the cheese. I dont put anything in the blender, I just chop everything up and pour into the pie crust. Came out fabulous My husband had 3 pieces

  • Tried it, loved it. Couple minor modification due to lack of ingredients. Used whole milk, layered 3 slices of American cheese over salmon before pouring other ingredients. Baked 1/2 hour 1 375 and additional 1/2 hr 325. Delicious, I also used no fail pie crust II, an all recipes favorite of mine. Thanks for sharing

  • I just made it today. I had to cook it longer than the 30 min.

  • Will MAKE AGAIN EASY EASY to make; TASTY; NEED TO BAKE longer than the 30 minutes; see notes for different herbs...

  • The recipe was okay, maybe a bit bland. It took 50 minutes to cook and 20 minutes set time to harden up. The recipe makes slightly too much for a 9" pie. I wouldnt use this recipe again.

  • I love quiche and my daughter and I love salmon cakes. I found thus salmon quiche recipe and am so glad I did. I had to put it back in the oven and cook another 20 minutes because the inside, though delicious, were quite runny. Afterwards, however, thus salmon quiche was perfect and quite flavorful.

  • Made this, fantastic- making again as we have surplus eggs and salmon. Really, really good- hubby will not eat quiche- so I call it "Salmon Egg Pie", he loves this. Great with a salad, and is good with or without the crust for a bit of a healthier boost. Thanks, enjoyed

  • Great recipe and it turned out well. I swapped out feta for cheddar and added some cooked spinach. Next time I will either up the egg or use less milk as it wasnt quite as firm as I like. Thanks for the idea Stef

  • Delicious but took much longer to bake than expected.

  • This is a great recipe. Ive made it a number of times. I use refrigerator pie crust. I use canned salmon (I like the Wild Planet planet brand because it is boneless and skinless.) I find I like it better if I dont flake the salmon into small pieces. Leaving larger chunks allows the salmon taste to come through. Ive added spinach and zucchini at times, but if you dont cut back on the milk, the crust is soggy. I like to use fresh parsley. This recipe is such a great way to add salmon to your diet.

  • I modified it just a touch. Added about 1T Dijon mustard, used half and half instead of evap milk, used 2tsp dill and about 1/2 tsp pampered chef citrus basil rub It needed to bake almost an hour so the cooking time submitted with the recipe was wrong. Also I did not use the seasonings listed in the main recipe other than salt and pepper.

  • Sounds weird, looks weird but enjoyed every bite I made this with the exception of using frozen salmon fillets and shredded cheddar. Its not the most attractive quiche but its so good I made this thinking I would hate it but I had salmon and eggs that needed a purpose. Im making it for brunch this Thanksgiving.

  • It was full of flavor. Really enjoyed it without using a pie crust. Less carbs and very tasty

  • Make sure you cook longer its about 40 to 45 minutes. Drain salmon well. Cover edges so crust doesnt burn. Very delicious make with asparagus. Must let sit for 30 minutes to firm up.

  • My only change was I cooked frozen salmon and chopped it up vs canned. My husband loved it.

  • I made this tonight for dinner using the recipe from Allrecipes magazine. As another reviewer noted this took much longer to bake than the 35 minutes. I added 20 more minutes to bake the center and get a clean knife. The magazine recipe was crustless which was fine with me. The husband liked it but I wasnt crazy about. Probably wont make again.

  • I used leftover salmon, subbed gouda for the cheddar, and added the mayo/dill sauce I make for the salmon to the condensed milk (reduced accordingly). It turned out really good. My husband liked it -- hot or cold

  • Im not sure what went wrong with this recipe, I made it exactly as it says, except I chopped up a bit more onions. Im not sure if that made a difference, but eventhough I used a 9in frozen crust like it says, the whole thing overflowed, did not cook all the way and when we did try it it was SO bad. No flavor at all. Im really confused as to what went wrong because obviously most people enjoy this.

  • I found this recipe in the AllRecipes Magazine that I received. The magazine has the recipe printed to be made without the crust. Since one serving is under 300 calories and I am dieting, I decided to give it a try. Im glad I did. Even my husband enjoyed it. I will be keeping this recipe in my file to be made again and again. Thank you for sharing this delicious recipe

  • This is very tasty, but I had some problems with the recipe. The first time I tried it, the recipe produced FAR too much liquid. This time I tried it with about 6oz of block cheddar and 8oz evap milk, and it turned out just about perfect. I also had trouble with the temp and cooking time. I cooked it for an hour at 350 deg F and it came out very nice. I think Ill try it with pepperjack in the future to try to make it a little spicy.

  • Amazing

  • I used fresh cooked and seasoned salmon. I kicked it up a notch with some chili powder and smoked paprika. Also added asparagus, mushrooms, spinach and onions. I took some advice from other reviews and did a cheddar and Monterey cheese combo as well. It did need 45 minutes. It was amazing.

  • I found that the recipe made more than 1 quiche. That was great I added some fresh spinach. My family loved it

  • Made it crustless. Expected it to be fishy, it was not.

  • I only had 8 ounces of evaporated milk so I added a half cup of 10% cream as well as adding about 1/3 cup gruyre and less cheddar since I had some on hand. It was delicious and everyone loved it. I will definitely make this one again.

  • I make this pretty much as written. I do add a bit of dried dill and dried cayenne when I have it. As others have said, this is great with any mixture of cheeses, with fresh or canned salmon, and with or without a crust. This is a favorite in our house, especially when served with homemade hot sauce.

  • This is similar to the salmon quiche recipe in Nov., 2016 Allrecipes magazine. That recipe does not use a crust and uses shredded cheddar cheese. Made it with red salmon rather than pink salmon to make the dish significantly more nutritious. Family raved about it. Know that I can vary the type of cheese next time if I choose.

  • Used one cup evaporated milk as suggested by others and with shredded cheese. No need to use blender, just mixed everything and baked for 45 min. I also used tomato instead of onion. Result is a great tasting healthy quiche. Will definitely make again.

  • Easy to make. I used smoked salmon spread and Italian cheese blend. Had to cook for about 50 mins tho. Everyone liked it. Thanks for the recipe

  • I have tried several recipes for Salmon Quiche however, this is the best one hands down I have tried several recipes for Salmon Quiche, however this recipes is the best I have ever had, hands down Just absolutely delish

  • Removing the skin and bones was very time consuming and the final product was not that tasty.

  • Tasted great But was way too much for an 11 piepan What a mess And cooking time was 40 min. not 30. Will be making it again with changes......

  • I absolutely love this recipe I made 2 quiche pies and my family devoured both of them

  • Needs really deep dish crust, not the so called ones from grocery store. Also would cook crust a bit first.

  • Used mozzarella, cheddar and parmesano on top of the crust. Then added mix of salmon and diced onion. Mixed eggs with a mixture of 1 cup of half and half and mil and added some cheese to it. Finally toped with a bit of extra cheese. Baked for 55 min. Loved it You can season it with whatever you like most.

  • I can only say it had flovour BUT, to much liquid or a 9" pie. IT WOULD NOT SET

  • Easy and very good

  • This was just ok for me. I made it for an en blanc party and the others at the party seemed to like it. I love salmon in any form but this wasnt for me.

  • This was easy to make I added mushroom as suggested from another receipt on this site. Delicious. Thank you ?

  • Made the recipe from the magazine last week, which does not include a crust. Loved it This recipe is slightly different, with crust, higher temp, cubed not shredded cheese. Will definitely make again, so good I shared the recipe just now with others. I had no sage (??), so used an Italian seasoning instead for parsley and sage - definitely ok to improvise Love the ideas of substituting smoked gouda, gruyere or Tuna next time, thanks for that tip

  • We have a ton of smoked coho salmon we made. We made this as written. Even our most finicky non fish eating kids loved this Thank you

  • I didnt have cheddar cheese, so I used whatever cheese I had (was a mix of sliced cheeses). Why is it green? Because I blended spinach into it.) my kids and I laughed at the sight and were afraid to try it. But looks are deceiving It tastes great (We nicknamed it Shrek pie because it has onions and layers in it)

  • I added spinach for color. I did not use cubed cheese but shredded cheddar.

  • Im only giving this a 4 but just because I did it a bit differently and cant say for sure how it would be if Id followed it exactly. But the version I ended up with was a 5-star, and thats coming from my husband, who is very critical. The quiche texture was light and it had excellent flavor. My version: For the "crust", I used 3 canned refrigerator biscuits, rolled very thin, and pressed into a crock. Instead of cubed Cheddar, I used one cup of shredded Colby Jack, and did NOT add more cheese on top at the end--one cup was plenty. I used dried/minced onions instead of real ones since my husband wont eat real ones. I did put it into a blender but I dont really see any need to do so next time. I think that whisking it together well would produce the same result. Instead of parsley and sage, I used just a little dill weed, because I think think the flavor blends best with salmon, and it still adds the color. I used SMOKED salmon instead of regular salmon, which adds an inordinately different (and better) flavor in my opinion. I cooked it for only 25 minutes but my crock continues to cook for a bit after something comes out of the oven. What a tasty meal

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