Salmon Quiche

Total Time
1hr 10mins
30 mins
40 mins

From an Aussie weekly magazine. This has been a family favourite for 20 years or more. I usually use low fat cheese and mayo.

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  • 2 (250 g) cans canned red salmon (8oz)
  • 2 eggs
  • 300 ml milk, I use skim evaporated
  • 3 shallots, chopped (green onions)
  • 12 tablespoon dry mustard, if using pre-mixed use a little less
  • 2 tablespoons cheese, grated
  • 1 tablespoon mayonnaise
  • salt & pepper
  • 10 inches pastry crust, uncooked


  1. Preheat oven to 220 deg C (425 deg F).
  2. Drain and flake salmon, spread over uncooked pastry crust.
  3. Sprinkle shallots and cheese over salmon and season with pepper and salt.
  4. Mix together, mayo and mustard, add eggs and milk, beat well and pour over salmon.
  5. Bake 10 mins, reduce heat to 180 deg C (350 deg F) and bake a further 30 minutes.
  6. Garnish with lemon.