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Salmon quiche in pie dish on counter with fresh flowers
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How To Make A Salmon Quiche

Course: Breakfast
Servings: 7
Calories: 160kcal

Equipment

  • Large Mixing Bowl
  • Wire Whisk
  • 9" Pie Pan

Ingredients

  • 1.5 cups cooked salmon, flaked 
  • 6 eggs
  • 1/2 cup milk
  • 3/4 cup heavy cream
  • 1/2 cup grated cheese, for this recipe, I used a combination of parmesan cheese, asiago, and romano
  • 1 cup red onion
  • 1 cup sweet bell peppers
  • 2 tbsps chopped cilantro or parsley

Instructions

  • Preheat the oven to 350 degrees.
  • Prepare the baking dish using a brush to coat the bottom of the pie pan with a tablespoon of EVOO or melted butter. 
  • Flake one to one and a half cups of cooked salmon and set it aside. 
  • Prep the red onions, sweet red bell peppers, and cilantro.
  • Grate the cheese and set it aside. 
  • In a bowl, crack six eggs, and add heavy cream and whole milk. Combine the eggs with the heavy cream and milk using a wire whisk until thoroughly combined. Set aside.
  • Place a medium-sized skillet over med-high heat and add a single tablespoon of EVOO; when the oil is hot, saute the red onion for 2 minutes, then add the sweet red bell peppers and continue to saute for another minute. Remove the skillet from the heat. 
  • Add the grated cheese blend and chopped cilantro to the egg mixture, and stir to combine. 
  • Pour the quiche batter into a prepared pie parking pan, spoon in the sauteed vegetables and salmon, and use the spoon to spread the ingredients around evenly. 
  • Place the quiche onto the center rack of a preheated oven and cook for forty-five (45) minutes or until the quiche is set. You can test to set if the quiche is firm by inserting a wooden toothpick into the center of the quiche. If it is set, the toothpick will come out clean. 
  • When the quiche is cooked through and slightly brown on top, remove it from the oven, and allow it to set for five to ten (5-10) minutes. 
  • Serve warm (or at room temperature) and top with diced fresh garden chives. 

Nutrition

Serving: 7g | Calories: 160kcal | Carbohydrates: 4g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 171mg | Sodium: 68mg | Potassium: 136mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 607IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg