Salmon Quiche

Excellent recipe, I made the crust out of 1 sleeve saltine crackers, 6oz jar mushrooms, 1 stick unsalted butter. Let it bake for about 20 mins or until quiche is mixed and ready to pour. I used garlic gloves and powder. I baked at 400’ for 40 mins.

I didn’t have any pastry and I didn’t feel like making any from scratch but I did have scallion pancakes in the freezer so I used that as my crust (heated slightly in the cast iron skillet before combining together and sticking in the oven)! Delicious idea! Added scallions as well and onion powder instead of fresh. We made salmon and asparagus the night before so used that rather than canned. This came out great! (And yes, a few loose grape tomatoes.) Next time I’ll try with cream cheese instead of cheddar. And maybe use dill instead of sage. PS. I only had 3 eggs so I adjusted the liquids, herbs (quiche is forgiving so I generally apply herbs to taste/preferences) and used half and half. With less eggs, the 30m mark worked well. I also enjoy the heat so a hint of Tabasco at the table.

I took suggestions from other reviewers and reduced the amount of liquid. I used 8 oz of evaporated milk, 4 eggs, and reduced the amount of cheese (combining shredded cheddar with shredded smoked Gouda) — it made more than enough for the regular 9” pie crust. I also added 2 Tbsp. Dijon, chopped fresh dill and about 3 pinches of dried parsley rather than the 1 as in the recipe. Next time will add minced fresh garlic and additional fresh herbs. Will definitely make this again, DH went back for seconds.

Excellent quiche. Baking time was 1 hour, not 30 minutes.

I made as written, and the amount of milk was too much. I had a deep dish 9 inch pie plate and the ingredients wouldn’t all fit. Plus after 30 minutes of baking at 375 it wasn’t nearly done- after 50 minutes it still wasn’t. I checked oven temp with an oven thermometer so I know it wasn’t my oven. I used fresh wild salmon instead of canned since that’s what I had. So, I would decrease the milk to 8 ounces, and maybe try a 10 inch pie plate, or see if the decrease in milk is enough. There needed to be more sage than a pinch. Otherwise, I liked it!

I used a fresh salmon fillet for this and it was good. This recipe is a keeper.

Made this, fantastic- making again as we have surplus eggs and salmon. Really, really good- hubby will not eat quiche- so I call it “Salmon Egg Pie”, he loves this. Great with a salad, and is good with or without the crust for a bit of a healthier boost. Thanks, enjoyed!

Excellent! My hubby loved it. I baked it ten minutes longer. Came out perfectly

Used fresh salmon added snow crab meat and used a combination of cheeses. Followed recipe to the T and it came out great!

I added spinach for color. I did not use cubed cheese but shredded cheddar.

I love quiche and my daughter and I love salmon cakes. I found thus salmon quiche recipe and am so glad I did. I had to put it back in the oven and cook another 20 minutes because the inside, though delicious, were quite runny. Afterwards, however, thus salmon quiche was perfect and quite flavorful.

I have tried several recipes for Salmon Quiche however, this is the best one hands down! I have tried several recipes for Salmon Quiche, however this recipes is the best I have ever had, hands down!!! Just absolutely delish!!

I didn’t have cheddar cheese, so I used whatever cheese I had (was a mix of sliced cheeses). Why is it green? Because I blended spinach into it.) my kids and I laughed at the sight and were afraid to try it. But looks are deceiving! It tastes great! (We nicknamed it “Shrek pie” because it has onions and layers in it!)

easy and very good!

Made it crustless. Expected it to be fishy, it was not.

This is very tasty, but I had some problems with the recipe. The first time I tried it, the recipe produced FAR too much liquid. This time I tried it with about 6oz of block cheddar and 8oz evap milk, and it turned out just about perfect. I also had trouble with the temp and cooking time. I cooked it for an hour at 350 deg F and it came out very nice. I think I’ll try it with pepperjack in the future to try to make it a little spicy.

I only had 8 ounces of evaporated milk so I added a half cup of 10% cream as well as adding about 1/3 cup gruyère and less cheddar since I had some on hand. It was delicious and everyone loved it. I will definitely make this one again.

This is a great recipe. I’ve made it a number of times. I use refrigerator pie crust. I use canned salmon (I like the Wild Planet planet brand because it is boneless and skinless.) I find I like it better if I don’t flake the salmon into small pieces. Leaving larger chunks allows the salmon taste to come through. I’ve added spinach and zucchini at times, but if you don’t cut back on the milk, the crust is soggy. I like to use fresh parsley. This recipe is such a great way to add salmon to your diet.

My only change was I cooked frozen salmon and chopped it up vs canned. My husband loved it.

Tasted great! But was way too much for an 11′ piepan! What a mess! And cooking time was 40 min. not 30. Will be making it again with changes….. .

I found that the recipe made more than 1 quiche. That was great! I added some fresh spinach. My family loved it!