Wild Canned Salmon Quiche

A savory quiche made with organic vegetables and wild Alaskan salmon can be made in advance and refrigerated before baking, making it ideal for weekday breakfasts or a quick, nutritious meal. Serves 4-6
Course: Main Course
Keyword: Canned Salmon, eggs, Quiche
Servings: 4


  • 2 7.5 oz cans RedHead or ThinkPink Canned Salmon drained and flaked
  • Extra-virgin olive oil
  • salt and pepper to taste
  • 6 oz chèvre
  • 4 large eggs
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 1 medium lemon the zest of
  • 2 tbsp fresh dill minced
  • 1 tsp sea salt
  • 1/2 tsp freshly ground pepper


  • Preheat the oven to 350°
  • Liberally butter a 9” ceramic pie dish.
  • Evenly distribute the salmon in a single layer on the bottom of the pie dish.
  • Break up chèvre into half-inch chunks and distribute among the salmon chunks.
  • Place remaining ingredients in a mixing bowl and whisk until frothy. Pour over the salmon and chèvre.
  • Bake on the center rack for 40-45 minutes.
  • Let rest for 15-20 minutes before slicing and serving.
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