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Salmon and Swiss Chard Quiche

Salmon and Swiss Chard Quiche

  • Prep

    45 m
  • Cook

    35 m
  • Ready In

    1 h 20 m
SnagleB

SnagleB

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  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

bohemianMAMA
43

bohemianMAMA

11/7/2006

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 chopped 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.

IreneKK
33

IreneKK

11/7/2007

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 salmon 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.

Breanna W.
23

Breanna W.

4/30/2012

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 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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