Salmon Quiche | Cook For Your Life
salmon Quiche

Salmon Quiche

4.4
Rated 4.4 out of 5
4.4 out of 5 stars (based on 11 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

The wonderful thing about salmon quiche, is that it can be either a meal or a snack. With the boost of protein from the salmon, surprisingly simple to prepare, this quiche is a quick,...


Ingredients

  • 1 Whole Wheat pie crust
  • 1 (14.75 ounce) can salmon
  • 1 tablespoon lemon juice
  • 1 small onion, minced
  • 2 tablespoons butter
  • 2 tablespoons parsley, chopped
  • 6 eggs, whisked
  • 1 ½ cups milk
  • ¾ cup shredded gruyere
  • 1 teaspoon salt
  • 2 tablespoons chopped chives
  • Pinch pepper
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Nutrition Facts

Calories

448 cals

Fat

27 g

Saturated Fat

11 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

9 g

Carbohydrates

23 g

Sugar

3 g

Fiber

1 g

Protein

28 g

Sodium

598 mg

Directions

  1. Preheat oven to 400 °F.
  2. On a clean and floured surface, roll out the pie dough to a ¼ inch thick (if not using a prepared crust) and fit into a pie tin, cutting off the extra dough. Poke a few holes in the crust with a fork. Bake crust in the preheated oven for 5 minutes. Once par-baked, remove it from the oven and let cool slightly. Turn the oven down to 350 °F.
  3. Drain salmon liquid into a cup and reserve. Put salmon in a bowl and remove large bones and skin; flake salmon.
  4. Spread salmon evenly in the baked pie crust; sprinkle with lemon juice.
  5. Cook onion in the butter until translucent; transfer to the pie crust and sprinkle with parsley.
  6. Mix 3 tablespoons of the salmon liquid with eggs, milk and cheese. Stir in the chives. Season with salt and pepper; pour over salmon and onion. Sprinkle with some extra gruyere.
  7. Bake quiche for 45 to 50 minutes, or until firm.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society