Salmon Quiche Recipe With Eggs, Butter, Milk, And Onion (altered For Spinach, Gruyere)

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Salmon quiche recipe with eggs, butter, milk, and onion (altered for spinach, Gruyere)

Suzanne Beers


One of my favorites - high value in nutrients, tasty, quick and easy and minimal cleanup:) Real people love quiche! This is best served with fruit for lunch/brunch or dinner.

pinch tips: How to Perfectly Cook Fish in a Pan




20 Min


45 Min


pastry for 9-inch pie, unbaked
1 can(s)
1 can (16 ounces) salmon i used the atlantic salmon portions from giant eagle (farm raised not in a can but a bag)
1 Tbsp
lemon juice ( i would omit this)
onion, minced i used green onions
2 Tbsp
butter [i use 1 tbsp]
2 Tbsp
chopped fresh parsley [i substituted 4 oz frozen spinach, remove fluid.]
eggs, beaten [i adjusted to 5 eggs due to spinach]
1 1/2 c
milk [ i adjusted to accomodate extra ingredients about 1 cup]
1 tsp
seasoned salt
1/4 tsp
dash pepper, white or black
2 oz
i added 2oz gruyere or havarti cheese (see other recipes like bhg)

Directions Step-By-Step

Bake crust in a 450° oven for 5 minutes. Drain salmon liquid into a cup. Put salmon in a bowl and remove bones and skin; flake salmon. Put salmon pastry; sprinkle with lemon juice. Cook onion in the butter; transfer to the pie crust and sprinkle with parsley. Mix the salmon liquid with eggs, milk, and seasoned salt and pepper; pour over salmon. Bake quiche at 350° for 45 to 50 minutes, or until firm. Serve this salmon quiche hot.

About this Recipe

Course/Dish: Fish, Savory Pies
Other Tags: Quick & Easy, For Kids, Healthy