salmon Quiche

Salmon Quiche

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

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,...


  • 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

Nutrition Facts


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


  1. Preheat oven to 400 °F.
  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 °F.
  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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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