salmon Quiche
salmon Quiche
Servings: 6
Prep time: 20

The wonderful thing about salmon quiche, is that it can be either a meal or a snack. With the boost of protein from the salmon, surprisingly simple to prepare, this quiche is a quick, flavorful, and healthy option waiting to be tested!


1. Preheat oven to 400 degrees.

2. On a clean and floured surface, roll out the pie dough to a ¼ inch thick (if not
using a prepared crust) and fit into a pie tin, cutting off the extra dough. Poke a
few holes in the crust with a fork. Bake crust in the preheated oven for 5 minutes.
Once par-baked, remove it from the oven and let cool slightly. Turn the oven
down to 350 degrees.

3. Drain salmon liquid into a cup and reserve. Put salmon in a bowl and remove
large bones and skin; flake salmon.

4. Spread salmon evenly in the baked pie crust; sprinkle with lemon juice.

5. Cook onion in the butter until translucent; transfer to the pie crust and sprinkle
with parsley.

6. Mix 3 tablespoons of the salmon liquid with eggs, milk and cheese. Stir in the chives. Season with salt and pepper; pour over salmon and onion. Sprinkle with some extra gruyere.

7. Bake quiche for 45 to 50 minutes, or until firm.

Julianne Scott, Drexel Food Lab


  • 1 Whole Wheat pie crust
  • 1 (14.75 ounce) can salmon
  • 1 tablespoon lemon juice
  • 1 small onion, minced
  • 2 tablespoons butter
  • 2 tablespoons parsley, chopped
  • 6 eggs, whisked
  • 1 ½ cups milk
  • ¾ cup shredded gruyere
  • 1 teaspoon salt
  • 2 tablespoons chopped chives
  • Pinch pepper

Nutritional Information


448 cals


27 g

Saturated Fat

11 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

9 g


23 g


3 g


1 g


28 g


598 mg

*per serving



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