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!
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.
Drain salmon liquid into a cup and reserve. Put salmon in a bowl and remove large bones and skin; flake salmon.
Spread salmon evenly in the baked pie crust; sprinkle with lemon juice.
Cook onion in the butter until translucent; transfer to the pie crust and sprinkle with parsley.
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.