SALMON QUICHE
Meet the Cook: This recipe came to me from my mother - it's the kind you request after just one bite! Unlike some quiches, it's also hearty enough that it appeals equally to both woman and men. Cooking is something that I've always liked. I pore over cookbooks the way other people read novels! In addition, I collect antique kitchen utensils. My husband and I have one son, 12. -Deanna Baldwin, Bermuda Dunes, California
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion. , In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 448 calories, Fat 29g fat (15g saturated fat), Cholesterol 219mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 26g protein.
SALMON QUICHE (DAIRY)
Make and share this Salmon Quiche (Dairy) recipe from Food.com.
Provided by Chef Larry
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 325
- Prepare a quiche or pie pan with oil or baking spray.
- Drain the salmon and save the liquid in a measuring cup
- Add water to the liquid to make 1/2 cup.
- Flake the salmon and remove any skin or bones.
- Mix the eggs, sour cream, mayonnaise, and salmon liquid in a large bowl
- Stir in the salmon, 1/2 cup cheese, onion, and dill.
- Pour into the prepared baking pan.
- Sprinkle with the remaining 1/4 cup cheese and almonds.
- Bake for 45 minutes or until the quiche is firm in center.
Nutrition Facts : Calories 262.8, Fat 13.3, SaturatedFat 3, Cholesterol 135.2, Sodium 295.4, Carbohydrate 10.6, Fiber 0.7, Sugar 4.2, Protein 24.6
SMOKED SALMON QUICHE
Quiche quickly became my specialty. If you like smoked salmon, this dish will both surprise you and impress your guests. Best served with Caesar salad.
Provided by Jaded
Categories Breakfast and Brunch Eggs Quiche
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.
- Bake in the preheated oven until lightly golden, 10 to 12 minutes.
- Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.
- Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.
- Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 13 g, Cholesterol 231.8 mg, Fat 24.8 g, Fiber 0.8 g, Protein 21.7 g, SaturatedFat 10.7 g, Sodium 663.7 mg, Sugar 1.8 g
SALMON & ASPARAGUS QUICHE
You can make and freeze this pretty quiche ahead of time. It serves eight so perfect for an impromptu spot of lunchtime entertaining
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 2h30m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
- Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
- Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
- Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
- Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.
Nutrition Facts : Calories 816 calories, Fat 63 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
SALMON QUICHE
This recipe came from a great Washington friend years ago. We enjoyed it with them many, many times as did others. I think you'll find it wonderful too.
Provided by Judikins
Categories Brunch
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- Crust: Combine top three ingredients and press into a buttered 9 inch pie plate.
- Filling: Empty salmon with liquid in mixing bowl.
- Beat in cottage cheese and egg yolks; cream together.
- Stir in flour, salt, pepper, chives and lemon juice.
- Beat egg whites until stiff (not dry); fold into salmon mixture.
- Turn into prepared crumb crust.
- Bake at 350F for~40 minutes.
- Serve hot.
Nutrition Facts : Calories 242.4, Fat 15.6, SaturatedFat 8, Cholesterol 143.6, Sodium 397, Carbohydrate 9.5, Fiber 0.2, Sugar 1.6, Protein 15.9
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SALMON QUICHE WITH SPINACH, DILL, AND MOZZARELLA - 31 DAILY
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4.5/5 (25)Total Time 45 minsCategory BrunchCalories 340 per serving
- Roll the store-bought pastry into a 9-inch pie plate or tart pan. Sprinkle half of the Mozzarella cheese over the unbaked pastry. Then layer on the baby spinach leaves.
- In a small bowl, whisk together the eggs, milk (cream or half and half), salt, pepper, dill, and red pepper flakes until creamy. Pour the egg mixture over the spinach. Add the flaked canned salmon or cooked salmon and sliced green onions over the top of the tart. Finally, sprinkle the remaining mozzarella cheese.
- Bake for 15 minutes. Reduce the oven temperature to 325 degrees, without opening the door, and bake for another 25 to 30 minutes, or until a knife inserted in the middle comes out clean. Let cool 10 minutes before cutting into wedges.
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