Salmon Quiche

Salmon Quiche

Stef 1

"My father made this while I was growing up on the holidays for family who didn't like turkey or ham. It's become a staple in my holiday dinners as well. I have never served it to someone who didn't love it and beg for the family recipe after. We always make two and freeze one for later! It is excellent paired with a side of grilled asparagus."


50 m servings 443 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 28.9 g
  • 45%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
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  1. 46 Ratings


Love the idea of the recipe, but there are a couple of suggestions I would make. First, the cheddar is overwhelming, and this is coming from a gal who LOVES cheddar! I will mix up the cheese...

I made this without the crust because we have a family member who can't eat wheat. It turned out great!

Husband coming home, kids threatening to wake from their naps, and I having no idea what to cook for dinner. This recipe to the rescue! No changes made. It is very easy and quick to make. My...

I thought this quiche was excellent. The flavor and texture of the salmon goes well with the creamy egg/milk mixture. I used some leftover baked salmon instead of canned and chopped green onion...

Excellent recipe. To add some color and flavor, I added about a 1/3 cup of chopped peppers and mushrooms and decreased the milk to about 1 cup.

5 stars for a great basic recipe. I adapted it to what I had on hand and what flavors I prefer: One 8-oz block of reduced fat cheddar was plenty, 1/3 shredded over the crust, 1/3 blended with th...

I used soy milk instead of the evaporated milk, and added a pinch of dill weed, then put the filling in a whole wheat pie crust. Delicious! We will be making this again!

This recipe is really good! I had some leftover Salmon I wanted to use, found this recipe and it worked out perfectly! I grated the cheese rather than cubed in the egg mixture and it turned ou...

Followed the recipe exactly. First there was too much egg/cheese mixture to fit in the pie crust (used a deep dish 9 in. pie crust at that). Baked for over an hour and it never did firm up to ...