Salmon and Swiss Chard Quiche

Salmon and Swiss Chard Quiche

41
SnagleB 0

"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"

Ingredients

1 h 20 m servings 154 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 35 minutes in the preheated oven, or until the center is set. Cool slightly before serving.
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Reviews

41
  1. 56 Ratings

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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 ...

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...

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 pr...

We LOVED this recipe! We followed it almost exactly, except that we found you really don't need to use as much milk as is recommended to simmer the salmon. We doubled the recipe (making one to...

This is a lovely dish. colorful, flavorful -- perfect for breakfast, lunch or dinner. It's more of a frittata, because of the lack of crust. I baked it in a quiche dish. I used leftover grilled...

This was yummy. I cooked the salmon in only 1 cup of milk so I wasn't wasting any. I also added feta cheese to the top and cooked it in a pre-made whole wheat crust.

This has a strong but pleasant flavor, and is also very pretty and fairly easy to make. The breadcrumb bottom isn't my favorite, but with a real crust this would definitely be 5 stars.

This recipe was fantastic! I'm not very big on salmon or quiche, however, the recipe was so good that my husband and I agreed that it was a keeper. I did follow the recipe exactly, except I us...

Sooooo surprised. I added this to my weekly menu under "trying something new" and was very pleasantly surprised. To make things quick and easy on a weeknight I used canned salmon, a frozen pie c...