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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.
Course
Brunch
Cuisine
French
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
10
minutes
minutes
let cool
10
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
8
servings
Calories
313
kcal
Author
Leigh Anne Wilkes
Equipment
Pie Plate (9in)
Measuring Cups
Measuring Spoons
Ingredients
Crust
1
cup
whole wheat flour
1
cup
grated sharp Tillamook cheddar cheese or white Tillamook cheddar
½
cup
chopped hazelnuts
½
teaspoon
salt
¼
teaspoon
paprika
1/3
cup
oil
Filling
2
cups
leftover grilled Salmon
1
cup
grated sharp Tillamook cheddar cheese or white Tillamook cheddar
½
cup
onion
finely chopped
3
eggs
beaten
1
cup
sour cream
½
cup
mayonnaise
1
tablespoon
dill weed
5
drops Tabasco
1
garlic clove
minced
Instructions
Preheat oven to 400 degrees
To prepare crust, combine all ingredients except oil
Slowly pour oil over tip and continue mixing
Press crumb crust into bottom and sides of fluted round mold
Bake 10 minutes
Remove from oven and reduce heat to 325 degrees
Filling
To prepare filling, remove bones and skin from salmon
Break salmon meat into small flakes
Add grated cheese and chopped onion
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
Let cool for 10 minutes before cutting
Serves 8. (Unmold or use straight side of cake server knife to cut.)
Nutrition
Calories:
313
kcal
|
Carbohydrates:
13
g
|
Protein:
5
g
|
Fat:
27
g
|
Saturated Fat:
6
g
|
Cholesterol:
82
mg
|
Sodium:
282
mg
|
Potassium:
132
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
308
IU
|
Vitamin C:
1
mg
|
Calcium:
48
mg
|
Iron:
1
mg