Wild Canned Salmon Quiche

A savory quiche made with organic vegetables and wild Alaskan salmon can be made in advance and refrigerated before baking, making it ideal for weekday breakfasts or a quick, nutritious meal. Serves 4-6

Print Recipe Pin Recipe Rate Recipe

Course: Main Course

Keyword: Canned Salmon, eggs, Quiche

Servings:

Ingredients

2 7.5 oz cans RedHead or ThinkPink Canned Salmon drained and flaked
Extra-virgin olive oil
salt and pepper to taste
6 oz chèvre
4 large eggs
3/4 cup whole milk
3/4 cup heavy cream
1 medium lemon the zest of
2 tbsp fresh dill minced
1 tsp sea salt
1/2 tsp freshly ground pepper

Instructions

Preheat the oven to 350°
Liberally butter a 9” ceramic pie dish.
Evenly distribute the salmon in a single layer on the bottom of the pie dish.
Break up chèvre into half-inch chunks and distribute among the salmon chunks.
Place remaining ingredients in a mixing bowl and whisk until frothy. Pour over the salmon and chèvre.
Bake on the center rack for 40-45 minutes.
Let rest for 15-20 minutes before slicing and serving.

Tried this recipe?Let us know how it was!

Wild Canned Salmon Quiche

Ingredients

Instructions

Leave a Reply Cancel reply

Mediterranean Salmon Burgers with Tzatziki Sauce

Cranberry and Wild Salmon Salad

Salmon Cobb with Yogurt-Dill Dressing