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

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

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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.


★★★★★ 1 vote

20 Min
45 Min


  • 1
    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)
  • 1
    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.]
  • 6
    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)

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


  1. 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.

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

Course/Dish: Fish Savory Pies

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