Salmon Quiche

Salmon Quiche is perfect solution for leftover salmon. It uses a crust made from hazelnuts and cheese for a delicious breakfast or dinner.

I first served this quiche at an 80th birthday party for my mother and it was the hit of the party! It has amazing flavor and is the perfect way to use leftover salmon. If you don’t have leftover salmon, you can grill or bake a piece of salmon just for this recipe.

Ingredients

• Salmon. I prefer fresh salmon but you could also use smoked salmon.
• Cheese. I prefer a sharp cheddar for the best flavor but you can use a medium. A white cheddar cheese also works.
• Onions. A white or yellow onion will work.
• Eggs, Sour Cream and Mayonnaise.
• Tabasco. Add as little or as much as you like.
• Garlic.
• Dill. You can use either fresh or dried dill
• Oil. I prefer olive oil.

Quiche Crust

The thing I liked best about the recipe was the crust. It doesn’t use a pastry crust like most quiche recipes.  The crust is made out of hazelnuts, flour and cheese and just pressed into the pie pan – so easy and so delicious! 

How to Make Quiche

• Combine all crust ingredients except oil into a bowl, stir to combine.
• Slowly pour oil into mixture and stir to combine.
• Press into a 9 inch pie plate. Bake at 400 degrees F. for 10 minutes.

• Reduce oven heat to 325 degrees F.
• Remove bones and skin from salmon and break into small flakes into a bowl.
• Add grated cheese and chopped onion and mix well.
• Combine beaten egg with sour cream, mayonnaise, dill, and Tabasco
• Mix well and add to salmon mixture
• Pour into baked crust and bake 45-60 minutes or until set.
• Allow quiche to cool for at least 10 minutes before serving.

Do You Eat Quiche Warm or Cold?

This dish can be served both warm, cold or at room temperature. I prefer to eat it warm. It reheats well in the microwave.

For other favorite seafood dishes try this Garlic Herb Shrimp. This Marinated Salmon makes perfect leftovers for the quiche. These fish tacos are amazing!

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Salmon Quiche Recipe

Originally shared on July 20, 2010