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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
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Course:
Main Course
Keyword:
Canned Salmon, eggs, Quiche
Servings:
4
Ingredients
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
Instructions
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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