Salmon Quiche
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5.0
27 reviews
Excellent
Salmon Quiche
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This salmon quiche is made with canned salmon, goat cheese, and dill, and is an easy, make-ahead breakfast or brunch!
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Ingredients
Salmon Quiche:
- 1 tablespoon olive oil
- 1 onion, diced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 can salmon (~6oz), well drained + flaked apart
- 2 cloves garlic, roughly chopped
- 1 9" pie dough (prepared)
- 4 ounces goat cheese, flaked apart with a fork
- 1 ounce Parmesan, freshly grated
- 3 eggs
- ⅔ cup milk
- ⅓ cup heavy whipping cream
- 2 sprigs fresh dill, removed from stem + roughly diced
Mustard Yogurt Sauce (Optional):
- ½ cup plain greek yogurt
- 2 teaspoons rice wine vinegar (or sub lemon juice)
- 2 teaspoons Dijon yogurt
- ¼ teaspoon salt
Instructions
- Pre-heat oven to 350ºF.
Cook Onion:
- Heat oil in a skillet over medium heat. When oil is hot, add onion, smoked paprika, and salt. When onions soften, add garlic and cook until fragrant.
Blind Bake Pie Dough:
- Arrange pie dough inside a pie pan. Prick the bottom and sides with a fork. Set parchment paper on top of dough, and add pie weights or dry beans. Bake 10 minutes. Remove weights and parchment paper.Tip: Pre-made, pre-formed, frozen pie dough will not need pie weights added while blind baking.
Make the Quiche:
- Gently press the onion mixture into the pie dough. Top with the salmon, and then add half the cheese.
- Add 3 eggs, milk, cream, and dill to a mixing bowl. Use an electric hand mixer to whip the mixture until it doubles in size. (Alternatively, whisk vigorously by hand.)
- Add the remaining cheese to the egg and milk mixture, and gently stir with a spoon. Take care not to over-stir.
- Pour the egg mixture into the pie pan. Tip: Do not overfill the quiche-- any extra mixture can be discarded, saved for another quiche, or used to dip bread in for French toast.
- Tent quiche loosely with aluminum foil. Bake 45 minutes. Remove foil, and bake 15-20 more minutes until the quiche is golden and set. Quiche should jiggle slightly when moved.
- Allow quiche to cool for at least 1 hour, or refrigerate overnight. (Quiche will not be fully set until cooled.)
- While quiche cools, mix together all ingredients for the yogurt sauce. Refrigerate until you're ready to serve.Tip: Not all yogurts + Dijon mustards taste the same or have the same consistency. Taste sauce after mixing, and do the following if it's not perfect: Add more mustard for extra flavor, more yogurt if the mustard is too strong, more vinegar if the sauce is too thick, and more salt if the sauce is bland.
- Serve cool.
- Leftovers / Make Ahead + Refrigerate:Refrigerate and use within 2-3 days.Make Ahead + Freeze: Bake quiche, and allow to cool completely. Wrap tightly with plastic wrap, and slide into a freezer bag. Use within 2 months.Reheat from Frozen: Do not thaw. Bake at 350ºF for 20-25 minutes, or until pie is warm.Tip: If freezing, bake quiche in either a disposable aluminum pie pan or in a tart pan with removable sides. (Allow quiche to fully cool before removing the pan.)Sauce should not be frozen, but can be refrigerated for up to a week.
Equipments used:
Notes
- For Deep Dish Pie Pan: Add 1 extra egg and ½ cup milk or cream.
Nutrition Information
Show Details
Calories
271kcal
(14%)
Carbohydrates
13g
(4%)
Protein
13g
(26%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Cholesterol
104mg
(35%)
Sodium
604mg
(25%)
Potassium
174mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
580IU
(12%)
Vitamin C
1.2mg
(1%)
Calcium
169mg
(17%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 13g | 4% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 104mg | 35% |
| Sodium | 604mg | 25% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 169mg | 17% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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