Best 20 Salmon Quiche Recipes

SALMON QUICHE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

SALMON QUICHE

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.

SMOKED SALMON QUICHE

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.

CRUSTLESS SALMON QUICHE

Steps:

• Drain salmon, reserving liquid.
• In blender combine salmon liquid, eggs, milk, flour, and salt. Blend until smooth.
• Pour into a greased deep 10" pie plate.
• Sprinkle salmon, relish, cheeses,and onion on top, pressing in lightly to coat cheese with egg mixture.
• Bake @400F 25-35 min until set and golden.
• Let stand 5 min before serving.

MICHELE'S (ASPARAGUS, BACON, OR SALMON) CRUSTLESS QUICHE

Steps:

• Preheat oven to 180 degrees Celsius.
• Beat eggs and milk.
• Add melted butter and flour. Beat to combine.
• Add cheese and onion, stir.
• Pour into greased pie dish.
• Arrange asparagus spears, salmon, or bacon on top.
• Bake in center of oven for 45 minutes.
• ENJOY!

SMOKED SALMON QUICHE

Steps:

• On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine cheese and flour. Transfer to crust., In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture., In a small bowl, whisk the eggs, milk and salt. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

JEAN'S CRUSTLESS SALMON BROCCOLI QUICHE

Steps:

• Preheat oven to 400°F.
• Grease a 10-inch pie plate.
• In a frying pan, saute onion and broccoli in olive oil until slightly softened.
• In a large mixing bowl, beat together eggs, milk, Bisquick or Master Mix, dill weed, salt and pepper.
• Add salmon and cheese to egg mixture. Stir well.
• Add onions and broccoli to mixture. Stir well.
• Pour all into pie plate.
• Bake for 30 to 40 minutes or until a knife inserted into the quiche comes out clean. If the quiche is browning too quickly, cover with foil.

SMOKED SALMON AND ASPARAGUS QUICHE

Steps:

• Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
• Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
• Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
• Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

CHEDDAR SALMON QUICHE

Steps:

• In a large bowl, combine the flour and salt; cut in butter and shortening until crumbly. Stir in milk. , On a floured surface, roll dough to fit a 9-in. pie plate. Transfer pastry to an ungreased pie plate; trim and flute edges. Bake at 350° for 10 minutes., In a large bowl, combine salmon, cheese, green pepper, onion, flour, salt and pepper; spoon into crust. Combine the eggs and milk; pour over salmon mixture., Bake for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

SMOKED SALMON AND ASPARAGUS QUICHE

Steps:

• Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
• Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
• Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
• Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

QUICK SALMON QUICHE

Steps:

• Directions 1. Preheat oven to 350°F. 2. Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add garlic sauté 1 more minute, or until pale golden. Add salmon and stir until heated. Spoon into prepared piecrust and set aside. 3. Whisk together the eggs, milk, flour, dill, salt and pepper. Pour over salmon and bake for 45 to 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.

EASY SALMON AND ASPARAGUS QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch deep-dish pie plate.
• Heat butter in a skillet over medium-high heat; add butter. Cook and stir asparagus in the melted butter, about 2 minutes. Add garlic; cook and stir until asparagus is tender, 2 to 3 minutes more. Remove skillet from heat, adding more butter to asparagus to taste.
• Season salmon with salt and black pepper; cook with the asparagus over medium heat until fish flakes easily with a fork, about 4 minutes per side. Remove skillet from heat and chop salmon into small pieces.
• Beat eggs and cream cheese together in a bowl until smooth; add half-and-half and stir.
• Spoon salmon and asparagus into pie crust and pour in egg mixture, filling almost to the rim. Set pie plate on a baking sheet.
• Place baking sheet on the lower rack in the preheated oven and cook until a knife inserted in the center comes out clean, 35 to 45 minutes. Let quiche set for 10 minutes before slicing.

SMOKED SALMON QUICHE

Steps:

• Preheat oven to 375 degrees. Line pie dish with crust. (I took the frozen pie crust, removed it from the tin and put it in my 9 inch pie plate). In a medium fry pan, melt butter and saute shallots and leeks, just until the leeks begin to soften. Set aside. In a medium bowl, using a whisk, blend whipping cream, eggs, salt, and pepper. Add in salmon, cheese, leek mixture and chives, and mix well. Pour egg mixture into the pie crust, spreading evenly. Bake for 40-50 minutes until quiche is puffed and lightly browned, and knifetest comes out clean. Enjoy!

SALMON AND SWISS CHARD QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 10 inch pie plate using about 1 tablespoon of butter. Sprinkle bread crumbs into the pie dish and shake to coat evenly, discarding excess.
• Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes, or until salmon can be flaked with a fork.
• Melt the remaining butter in a large skillet over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool; you should have about one cup of chard and onion.
• Spread the chard mixture and flake the salmon into the prepared pie plate. In a medium bowl, whisk together the eggs and one cup of cooled milk from poaching the salmon. Pour into the pie dish.
• Bake for 35 minutes in the preheated oven, or until the center is set. Cool slightly before serving.

CRUSTLESS SALMON & BROCCOLI QUICHE RECIPE - (4/5)

Steps:

• Preheat oven to 375. Spray 9" pie plate or 2 qt. casserole w/ nonstick cooking spray. Combine eggs, green onions, yogurt, flour, basil, s&p in med. bowl till blended. Stir in broccoli, salmon, cheese. Spread evenly in prepared casserole. Top w/ tomato slices; sprinkle w/ bread crumbs. Bake, uncovered, 20-25 mins. or till knife inserted into center comes out clean. Let stand 5 mins.

SALMON QUICHE WITH EASY, TASTY TOMATO SAUCE

Steps:

• Heat oven to 425°F. Spray 9 1/2-inch tart pan with removable bottom with cooking spray.
• In large bowl, stir Bisquick mix and seasoned salt. In small bowl, beat 3 tablespoons olive oil and 3 tablespoons half-and-half with whisk. Stir in the seasoned Bisquick mix until mixture forms a ball. Press mixture firmly against bottom and all the way up side of pan. Set aside.
• In large bowl, beat eggs and 1/2 cup half-and-half until blended. Stir in remaining filling ingredients. Pour mixture into crust. Place pan on cookie sheet.
• Bake 25 to 35 minutes or until filling is set but still moist and knife inserted in center comes out clean.
• Meanwhile, make sauce. In 10-inch nonstick skillet, heat 1 tablespoon olive oil over medium heat until hot. Reduce heat to low; add 1/4 cup onion and bell pepper. Cook, stirring frequently, until vegetables are crisp-tender. Add remaining sauce ingredients. Heat to boiling; reduce heat to medium. Simmer uncovered 7 to 9 minutes, stirring frequently. Reduce heat to medium-low; simmer until tomatoes are soft and sauce is thickened.
• Let baked quiche stand 10 minutes; remove from pan. Serve with sauce.

CRUSTLESS SMOKED SALMON QUICHE WITH DILL

Steps:

• Preheat oven to 350°.
• Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper.
• Pour egg mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 35 minutes. Let stand 15 minutes.
• NUTRITION PER SERVING: CALORIES 95(28% from fat); FAT 3g (sat 1.5g,mono 1g,poly 0.2g); PROTEIN 8.8g; CHOLESTEROL 37mg; CALCIUM 171mg; SODIUM 223mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 7.5g.

EASY SALMON QUICHE

Steps:

• Place flour,eggs and butter in a food processor and process to combine.
• Pour mixture into a pie plate.
• Top with the salmon, onion and pepper to taste.
• Sprinkle with cheese.
• Bake at 180 degrees C for 35 minutes or until set and top is golden brown.

CHEDDAR SALMON QUICHE

Steps:

• In a bowl, combine the flour and salt; cut in butter and shortening until crumbly.
• Stir in milk.
• On a floured surface, roll dough into a 10 inch circle.
• Transfer to an ungreased 9 inch pie plate or quiche dish.
• Trim and flute edges.
• Bake at 350 degrees for 10 minutes.
• In a bowl, combine salmon, cheese, green pepper, onion, flour, salt, and pepper; spoon into crust.
• Combine the eggs and milk; pour over salmon mixture.
• Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean.
• Let stand for 10 minutes before cutting.

SALMON AND ARTICHOKE QUICHE SQUARES

Steps:

• Preheat oven to 350°. Unroll crescent roll dough into a long rectangle; place in ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal., Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onions, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining Parmesan cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes (loosely cover with foil if edges are getting too dark). Cool 20 minutes. Cut into squares.