Cheddar Salmon Quiche Recipes

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SALMON QUICHE



Salmon Quiche image

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.

Provided by Stef

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 8

Number Of Ingredients 12

1 (8 ounce) package Cheddar cheese, cubed
¼ onion, diced
4 eggs
1 (12 fluid ounce) can evaporated milk
1 pinch salt
1 pinch ground black pepper
1 pinch garlic powder
1 pinch dried parsley
1 pinch dried sage
1 (14.75 ounce) can salmon, drained, flaked and bones removed
1 (9 inch) frozen pie crust
½ cup shredded Cheddar cheese, divided

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • 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.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 442.6 calories, Carbohydrate 16.3 g, Cholesterol 166.2 mg, Fat 28.9 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 13 g, Sodium 606.4 mg, Sugar 5.3 g

CHEDDAR SALMON QUICHE



Cheddar Salmon Quiche image

My mother-in-law shared the recipe for this cheesy salmon dish. It dresses up convenient canned salmon in a very satisfying way. We enjoy this pretty quiche frequently during Lent. -Jane Horn, Bellevue, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 15

1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold butter
3 tablespoons shortening
1/4 cup whole milk
FILLING:
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1 cup shredded cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 large eggs
1-1/4 cups whole milk

Steps:

  • In a large bowl, combine the flour and salt; cut in butter and shortening until crumbly. Stir in milk. , On a floured surface, roll dough to fit a 9-in. pie plate. Transfer pastry to an ungreased pie plate; trim and flute edges. Bake at 350° for 10 minutes., In a large bowl, combine salmon, cheese, green pepper, onion, flour, salt and pepper; spoon into crust. Combine the eggs and milk; pour over salmon mixture., Bake for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 438 calories, Fat 27g fat (12g saturated fat), Cholesterol 181mg cholesterol, Sodium 903mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.

SALMON QUICHE



Salmon Quiche image

Meet the Cook: This recipe came to me from my mother - it's the kind you request after just one bite! Unlike some quiches, it's also hearty enough that it appeals equally to both woman and men. Cooking is something that I've always liked. I pore over cookbooks the way other people read novels! In addition, I collect antique kitchen utensils. My husband and I have one son, 12. -Deanna Baldwin, Bermuda Dunes, California

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1 unbaked pastry shell (10 inches)
1 medium onion, chopped
1 tablespoon butter
2 cups shredded Swiss cheese
1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed
5 large eggs
2 cups half-and-half cream
1/4 teaspoon salt
Minced fresh parsley, optional

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion. , In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 448 calories, Fat 29g fat (15g saturated fat), Cholesterol 219mg cholesterol, Sodium 610mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 26g protein.

SALMON QUICHE WITH EASY, TASTY TOMATO SAUCE



Salmon Quiche with Easy, Tasty Tomato Sauce image

B Smith, restauranteur, author, and respected expert in affordable-yet-elegant living shares a delicious recipe!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 17

1 1/4 cups Original Bisquick™ mix
1/2 teaspoon seasoned salt or crushed dried herbs to taste
3 tablespoons extra-virgin olive oil
3 tablespoons fat-free half-and-half
4 eggs
1/2 cup fat-free half-and-half
1 cup shredded Gruyère or triple Cheddar cheese
1 cup diced fresh salmon
1/3 cup finely chopped onion
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
3/4 teaspoon brown sugar

Steps:

  • Heat oven to 425°F. Spray 9 1/2-inch tart pan with removable bottom with cooking spray.
  • In large bowl, stir Bisquick mix and seasoned salt. In small bowl, beat 3 tablespoons olive oil and 3 tablespoons half-and-half with whisk. Stir in the seasoned Bisquick mix until mixture forms a ball. Press mixture firmly against bottom and all the way up side of pan. Set aside.
  • In large bowl, beat eggs and 1/2 cup half-and-half until blended. Stir in remaining filling ingredients. Pour mixture into crust. Place pan on cookie sheet.
  • Bake 25 to 35 minutes or until filling is set but still moist and knife inserted in center comes out clean.
  • Meanwhile, make sauce. In 10-inch nonstick skillet, heat 1 tablespoon olive oil over medium heat until hot. Reduce heat to low; add 1/4 cup onion and bell pepper. Cook, stirring frequently, until vegetables are crisp-tender. Add remaining sauce ingredients. Heat to boiling; reduce heat to medium. Simmer uncovered 7 to 9 minutes, stirring frequently. Reduce heat to medium-low; simmer until tomatoes are soft and sauce is thickened.
  • Let baked quiche stand 10 minutes; remove from pan. Serve with sauce.

Nutrition Facts : Calories 290, Carbohydrate 19 g, Cholesterol 135 mg, Fat 3, Fiber 1 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 5 g, TransFat 1 g

CHEDDAR SALMON QUICHE



Cheddar Salmon Quiche image

Make and share this Cheddar Salmon Quiche recipe from Food.com.

Provided by Lauren Clark

Categories     Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold butter or 3 tablespoons margarine
3 tablespoons shortening
1/4 cup milk
1 (14 3/4 ounce) can salmon, drained, bones and skin removed
1 cup shredded cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped onion
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 eggs, beaten
1 1/4 cups milk

Steps:

  • In a bowl, combine the flour and salt; cut in butter and shortening until crumbly.
  • Stir in milk.
  • On a floured surface, roll dough into a 10 inch circle.
  • Transfer to an ungreased 9 inch pie plate or quiche dish.
  • Trim and flute edges.
  • Bake at 350 degrees for 10 minutes.
  • In a bowl, combine salmon, cheese, green pepper, onion, flour, salt, and pepper; spoon into crust.
  • Combine the eggs and milk; pour over salmon mixture.
  • Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean.
  • Let stand for 10 minutes before cutting.

SALMON AND DILL QUICHE



Salmon and Dill Quiche image

One of my favorite fishes and one of my favorite dishes. You can make a lower calorie quiche by replacing the half and half with the same amount of milk plus 3 Tablespoons of flour.

Provided by annconnolly

Categories     Lunch/Snacks

Time 45m

Yield 1 pie

Number Of Ingredients 15

1 pie shell
6 ounces salmon fillets
2 tablespoons white wine vinegar
1 bay leaf
5 peppercorns
1 tablespoon dill, finely chopped
2 tablespoons parsley, finely chopped
1 tablespoon shallot, chopped
1 1/2 teaspoons butter
3 eggs
cream
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
6 ounces ricotta cheese
2 ounces cheddar cheese, grated

Steps:

  • Place the salmon in a shallow pan. Add enough water to just cover the fish. Season with vinegar, bay leaf and peppercorns. Poach gently until the salmon tests just done. Do not overcook! Flake the salmon into pieces, and mix in herbs.
  • Saute shallots in butter until lightly browned. Remove from the heat and mix with salmon and herbs.
  • Beat eggs with the half and half, mustard, and salt. Put salmon mixture in the pie shell. Add the ricotta followed by the egg mixture. Sprinkle the cheddar cheese over the top.
  • Bake 10 minutes at 450°F then turn the oven down to 350°F., bake until the filling is firm (about 20 minutes longer). Let the pie cool for a few minutes before slicing.

Nutrition Facts : Calories 1928, Fat 128.3, SaturatedFat 50.8, Cholesterol 887, Sodium 3051.8, Carbohydrate 92.2, Fiber 7.1, Sugar 2.5, Protein 98.4

SALMON & ASPARAGUS QUICHE WITH A CHEDDAR CRUST



Salmon & Asparagus Quiche with a Cheddar Crust image

Good gluten-free quiche pastries can be tricky to make: this recipe solves all problems, and is super easy to boot.

Provided by Justine Wall

Time 1h3m

Yield Serves 4

Number Of Ingredients 36

60g rice flour
60g plain gluten free flour
85g salted butter, chilled, cut into cubes
1/2 tsp table salt
Good grinding black pepper
1 tsp Cayenne pepper
2 tbsp cold water
60g rice flour
60g plain gluten free flour
85g salted butter, chilled, cut into cubes
1/2 tsp table salt
Good grinding black pepper
1 tsp Cayenne pepper
2 tbsp cold water
125g cooked salmon
10 asparagus spears, tailed, then chopped into 2cm pieces
2 eggs
200ml double cream
Pinch Maldon salt
Good grinding black pepper
Small handful fresh dill, finely chopped
60g rice flour
60g plain gluten free flour
85g salted butter, chilled, cut into cubes
1/2 tsp table salt
Good grinding black pepper
1 tsp Cayenne pepper
2 tbsp cold water
125g cooked salmon
10 asparagus spears, tailed, then chopped into 2cm pieces
2 eggs
200ml double cream
Pinch Maldon salt
Good grinding black pepper
Small handful fresh dill, finely chopped
Extra fresh dill, finely chopped

Steps:

  • To make the crust, simply rub the butter and cheese into the dry ingredients as you would for scones: it may take a little while, but it's worth it.
  • Add the water once you have mixed the butter and cheese in well, and bring together in a bowl using your hands to make a dough.
  • Line your quiche tin with the dough- I break the dough up into pieces, dot it about the tin, and then I press it all together. Unlike gluten based doughs, if you roll this dough out, it tends to break up. Also, unlike gluten based doughs, not a lot of shrinkage occurs, so you don't need to make the dough overlap your edges at all- push it in snugly, and flatten it well- and will keep its shape when baked.
  • Once the tin is lined well with the dough, and you have pressed it in well, place a paper disc at the bottom of the dough and line with baking beans or rice- whatever you generally use.
  • Bake with the beans for 20 minutes in a preheated oven at 180 degrees celsius, then remove the parchment and beans, and bake uncovered for a further 8 minutes. Remove and allow to cool while you make the filling.
  • Mix the eggs, seasoning, dill and cream in a jug- beat lightly with a fork. Flake the cooked salmon into a bowl, add the chopped asparagus and the egg mixture. Set aside.
  • Once the pastry base is ready after its second baking, pour the mixture into the tin, and bake again for 20 minutes, until lightly golden on top.
  • Remember, it is essential to allow the quiche to rest before serving: the custard will set further and create an easy to slice quiche. Sprinkle with fresh dill, and you're ready to go.

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