Salmon Mushroom Quiche

Total Time
40mins
Prep
10 mins
Cook
30 mins

I have no idea where I got this recipe. It has been in my files for awhile. I haven’t gotten around to trying it because Doug doesn’t like mushrooms or quiche. I might have to have a girls-only dinner just so I can make this! I think this could also be adapted to make bite-sized mini-quiches for a great appetizer. YUM.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 325.
  2. Prepare filling: Heat butter and sauté onion and mushrooms. Stir in flour and combine well. Remove pan from heat.
  3. Distribute salmon evenly in unbaked pie shell. Dot with lumps of cream cheese and add cooked onions and mushrooms. Sprinkle with chives.
  4. Prepare custard: In a large bowl, whisk together eggs and half & half. Add salt and cayenne. Pour over filling. Sprinkle with Parmesan cheese.
  5. Bake until golden brown and slightly puffed in the center.
  6. Let cool 15 minutes before slicing. Serve warm.
Most Helpful

4 5

I was a little worried about how this would turn out, but it tasted great! The salmon and cream cheese with chives goes together very well. I had way too much egg and cream left over that didn't fit into the pie shell. Next time I will try only using 1 cup of half and half. This was a great solution to making a creative dinner with leftover salmon. It was also very easy to make with very little prep time.