Salmon and Swiss Chard Quiche34 Reviews
- Prep: 45 min
- Cook: 35 min
- Ready In: 1 hr 20 min
“This is a crustless quiche that looks and tastes great. Red Swiss chard makes the quiche very attractive. It would also be good with half the salmon and twice the chard for a different flavor emphasis. The quiche can also be baked in your favorite crust if you prefer. Just bake a little longer” - by SnagleB
Original recipe yields 1 - 10 inch quiche
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 10 inch pie plate using about 1 tablespoon of butter. Sprinkle bread crumbs into the pie dish and shake to coat evenly, discarding excess.
- Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes, or until salmon can be flaked with a fork.
- Melt the remaining butter in a large skillet over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool; you should have about one cup of chard and onion.
- Spread the chard mixture and flake the salmon into the prepared pie plate. In a medium bowl, whisk together the eggs and one cup of cooled milk from poaching the salmon. Pour into the pie dish.
- Bake for 35 minutes in the preheated oven, or until the center is set. Cool slightly before serving.
Amount Per Serving (8 total)
- 154 cal
- 9.3 g
- 6.7 g
Based on a 2,000 calorie diet
Reviews (34)Rate This Recipe
"This was wonderful! So easy to make too. I made a couple of little modifications: I used sourdough croutons (I crushed them up into crumbs) instead of regular bread crumbs, I sauteed some fresh choppe..." See mored garlic (1 clove) with the onion and chard, added a dash more nutmeg, and added about 1/3 cup of crumbled feta cheese on top of quiche 5 mins. before removing from oven- absolutely delicious! Will definetly make again."
"I used an entire bunch of swiss chard and 2 213g cans of red sockeye salmon. I didn't butter the pie pan but used buttery snack cracker (Ritz) crumbs instead of plain bread crumbs. And because the s..." See morealmon didn't need cooking I simply layered chard, salmon and poured a mixture of cold milk and beaten eggs into 2 10" deep dish pie pans. Very simple and great tasting."
"This was really good! I made a lot of changes to it because I cannot eat dairy, but the salmon and swiss chard combination was really delicious. I skipped the first two steps because I used a pre-made..." See more pie dough and good quality canned salmon (this cut out some time and work). I also used more swiss chard and less salmon because that is what I had on hand. I used olive oil in place of the butter, and Almond milk in place of the milk to make this non-dairy. It turned out wonderful and I have made it several times! I also use the core part of this recipe (3 eggs to 1 cup milk in a pie shell) to use up just about any left over veggies. If you have the pre-made rolled pie dough on hand the prep part of this dinner is done in just minutes!"
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