I saw a recipe in a cookbook called Worldwide Ward Cookbook for a salmon quiche, and I was intrigued. I decided to give it a try the next time we had leftover salmon, and it was actually really awesome. So, I decided I just had to share it, in case you also never know what to do with that piece or two of leftover salmon.
This recipe came together so quickly. The most time-consuming part was whisking the eggs, and that only took, like, one minute. I used a refrigerator pre-made pie crust, which is another reason it came together in minutes. A pre-made frozen pie crust would work great, too. I served the finished quiche with some fruit and toasted English muffins, but if I would have had time, I think roasted potatoes or roasted asparagus would go great with this meal. It really is the perfect way to use up that little bit of extra salmon.
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step-by-step pictures for how to make this Easy Salmon Quiche Recipe
Frequently Asked Questions for how to make this Easy Salmon Quiche Recipe
Can I use canned salmon instead of leftover salmon?
Yes, you can, but the flavor of canned fish is usually quite a bit more “fishy” than fresh salmon, so you will want to take that into consideration.
Can I use smoked salmon?
I have never tried this, but it should be fine. It will give the quiche a nice smoky taste.
If I only have medium eggs should I use 5 instead of 4?
Yes. If you don’t have large eggs and need to use medium-sized eggs, add a fifth egg.
Can I add chopped spinach or chopped broccoli?
Yes. If you do this, there isn’t much room left in the pie tin after all the other ingredients. You will need to keep it to a small amount–1/2 cup–and chop it small so it will cook through.
Can I make this without using pie crust?
Yes, absolutely. If you choose to not use pie crust, make sure you spray the pie pan generously with cooking spray before adding the cheese and egg mixture.
chef’s tools:
Delicious Pancakes
- 1 9-inch pie crust, refrigerated or frozen, unbaked
- ¾ cup Colby Jack cheese or a mix of cheddar and mozzarella
- 4 large eggs
- ½ cup milk
- ½ cup heavy cream
- ½ tsp black pepper
- ¼ tsp salt
- ½-3/4 cup cooked salmon, flaked
- 1 green onion, very finely chopped
- Preheat oven to 425 degrees.
- Place the refrigerator pie crust into a 9-inch pie pan or use the freezer type that is already in a pan.
- Once the pie crust is ready, sprinkle the ¾ cup of cheese evenly in the bottom, and set aside.
- In a medium-sized mixing bowl, thoroughly whisk together the eggs, milk, heavy cream, pepper, and salt.
- Next, add the flaked salmon and finely chopped green onion. Stir until combined, and then pour the mixture over the cheese in the pie crust.
- Bake at 425 degrees for 15 minutes, and then turn down the oven to 350 degrees and cook for an additional 35-38 minutes. Let rest for 10-15 minutes before serving.
- Enjoy!
Who loves Waffles?
Can you use canned salmon in this quiche??
Hi Martha, I have never tried it, but I think it should be fine.
Do you bake the pie first? And then add the ingredients and cook?
Hi, no, I don’t pregame the crust. You could if you prefer but you will most likely need to wrap the edges in foil during the actually pie (filling) baking process or they will get very dark.
I just made this with some leftover salmon from the grill last night. I didn’t have green onions so I used cilantro, which I had put on the salmon when it was grilled. It is outstanding! The flavor is incredible, and the quiche is nice and firm, with a nice texture.
Thank you for the recipe, it’s extremely easy for the incredible quiche that it makes!
Awesome! I am so glad you liked it!
I tried this a little skeptically. Wholehearted “yum!” –with canned salmon.
Using a full can of Salmon and a big ole can of Veg-All made a lot! If I had a 2nd pie crust I would have done better.