Cheddar Salmon Quiche

Cheddar Salmon Quiche

  • Prep Time: 15 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 6

    • About This Recipe

    “This is so yummy. Everyone loves it.”

    Ingredients

  • 1cupall-purpose flour
  • 1/4 teaspoonsalt
  • 3tablespoonscold butter or 3tablespoonsmargarine
  • 3tablespoonsshortening
  • 1/4 cupmilk

    • FILLING

  • 1 (14 3/4 ounce) cans salmon, drained, bones and skin removed
  • 1cupshredded cheddar cheese
  • 1/4 cupchopped green pepper
  • 1/4 cupchopped onion
  • 1tablespoonall-purpose flour
  • 1/2 teaspoonsalt
  • 1/8 teaspoonpepper
  • 3eggs, beaten
  • 1 1/4 cupsmilk

    • Directions

  • 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.

    • Reviews

  • “I chose this recipe for the filling only, because I had another crust idea! I omitted the green peppers, because I didn’t have any, but other than that, followed the recipe, up to the baking part. Oh, I also added a tsp. of sage, because I was reading/making a butternut squash recipe at the same time, and I was supposed to add the sage to THAT one, and I added it to THIS one…..oops! It didn’t ruin it, though. Anyway, for the crust, I took Grand’s biscuits, and tore them in half, and pressed them down in greased muffin cups. I filled the muffin cups with the salmon mixture, and poured the egg/milk mix on top of it (to make individual quiches), and I baked them at 350 for 25-30 minutes (I think it was closer to 25 minutes – I was watching them). They TOTALLY overflowed, but once you got the part out that was actually in the muffin cup, it looked and tasted good! I used Grand’s reduced fat buttermilk biscuits (8 count), but the flaky layer biscuits separated into thirds or fourths even might work better. I got 12 muffin-cup salmon quiches, and a 24-oz corningware with the rest of the quiche, topped with 2 more biscuits separated in half (that I cooked a bit longer). My husband came home, smelled dinner, and I told him I was making salmon quiche. He doesn’t really like salmon, but he told me he thought this was good without me even asking what he thought! That’s a do-again. 🙂 Thanks!”

  • “THANK YOU THANK YOU!!My husband love it… in a scale he gave it a 9.5 (which is not typical) I was so impressed in how easy it was. Amazing instructions, easy to follow, too easy :)The only thing I added was spinach, we love everything with spinach…I bake mine for about 35 minutes… For some reason it was done then… It was supposted to be for breakfast but DH decided it was just too delicious to not eat it… Thankfully there was plenty left for breakfast this morning. Thank you again for helping me impress my husband (we are newlyweds!)”

  • “Very easy to make and turned out just as I had hoped.I did make a couple of changes, due to what I had on hand.I used a frozen pie crust and baked it per the recipe.I also used (2) 4 oz. salmon fillets in place of the canned salmon (cooked the fillets and broke into pieces) and green onions in place of regular onions.Very good results and will make again.”

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