Smoky Salmon Quiche

Smoky Salmon Quiche


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Smoked salmon seasoned with select herbs and spices is stuffed into a creamy bed of eggs, all surrounded by a tender pie crust. We suggest serving garnished with Medjool dates and sesame seeds.

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Time needed

20-30 min preparation + 30 min cooking

Serving Size / Yield

6-8 servings


  • 1 package Refrigerated Pie Crust (for 9" pie)
  • 1/2 C. Onion, finely chopped
  • 2 1/2 tsp. Butter
  • 14 oz. Smoked Salmon, diced
  • 2 tsp. Fresh Chives, chopped
  • 2-3 tsp. Smoked Paprika
  • 1/2 Garlic Clove, chopped
  • 1 tsp. Dried Basil
  • 5 Eggs
  • 1 C. Skim Milk
  • 1 C. Fat Free Half-and-Half
  • 1/8 tsp. Ground Black Pepper

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Roll the pie crust out into a 9" tart pan and set aside. Warm up the butter in a medium skillet over medium heat. Place the onion in the skillet and sauté until tender. Stir in salmon, chives, paprika, garlic, and basil. Remove salmon mixture from heat and let cool. Arrange the salmon in the pie shell. In a medium-sized mixing bowl, whisk together the eggs, milk, and half-and-half. Season with pepper and pour over the salmon. Bake for about 30 minutes until crust is golden brown.

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