Total Time
50mins
Prep 15 mins
Cook 35 mins

I made up this recipe, and I love it! It is yummy and a GREAT way to use up leftover salmon.

Ingredients Nutrition

Directions

  1. Butter a 9 inch pie plate.
  2. Toss the salmon and cheese with the flour, and place in the bottom of the buttered pan.
  3. In a medium bowl, whisk together eggs, heavy cream, salt, and pepper.
  4. Pour egg mixture over the cheese and salmon.
  5. Bake at 350 degrees for 30 to 35 minutes or until a knife comes out clean.
  6. Serve hot, top each piece with a dollop of sour cream and sliced green onions.
  7. Note: I use leftover salmon to make this, and I usually bake my salmon with spices, including plenty of garlic--you may want to add a little garlic to this recipe if you didn't cook your salmon this way.
  8. Lower Carb/Gluten Free Version: You can omit the flour if you choose to, I think it makes the whole recipe a bit wetter that way, though--for my picky kids' sake, I like to make it a little drier. We call it "salmon pie" and even the kids who "hate" eggs eat this one. :).
Most Helpful

1 5

Whoa cowgirl...back away from the pepper. This is only edible with the sour cream. Going forward I'll add more cheese, less PEPPER and more salt. Thanks for a new idea for leftovers but too bad it fell to the bottom of the list.

5 5

Thanks for sharing this wonderful recipe SeriousMom! I followed the directions exactly, except that I didn't have any green onions. I used leftover grilled salmon, which I highly flavor with garlic, rosemary, lime, cumin and coriander when it was grilled, so those flavors came out in the quiche. This is a great way to use up leftovers without having to make a pie crust!