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    You are in: Home / Recipes / Salmon Quiche (Dairy) Recipe
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    Salmon Quiche (Dairy)

    Salmon Quiche (Dairy). Photo by Just_Ducky!!

    1/1 Photo of Salmon Quiche (Dairy)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Chef Larry's Note:

    A savory salmon quiche, good for pot luck dinners.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 325
    2. 2
      Prepare a quiche or pie pan with oil or baking spray.
    3. 3
      Drain the salmon and save the liquid in a measuring cup
    4. 4
      Add water to the liquid to make 1/2 cup.
    5. 5
      Flake the salmon and remove any skin or bones.
    6. 6
      Mix the eggs, sour cream, mayonnaise, and salmon liquid in a large bowl
    7. 7
      Stir in the salmon, 1/2 cup cheese, onion, and dill.
    8. 8
      Pour into the prepared baking pan.
    9. 9
      Sprinkle with the remaining 1/4 cup cheese and almonds.
    10. 10
      Bake for 45 minutes or until the quiche is firm in center.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on March 30, 2011

      45

      The boys and I really enjoyed your quiche recipe. I used two small cans and just crushed the bones & skin and mixed it all in. My 10yo is not fond of almonds so I omitted them and we made the quiche in a muffin stone so the leftovers would be easier to freeze for quick lunches. Thanks for posting Larry. Made and enjoyed for PAC Spring 2011 :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Salmon Quiche (Dairy)

    Serving Size: 1 (170 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.8
     
    Calories from Fat 119
    45%
    Total Fat 13.3 g
    20%
    Saturated Fat 3.0 g
    15%
    Cholesterol 135.2 mg
    45%
    Sodium 295.4 mg
    12%
    Total Carbohydrate 10.6 g
    3%
    Dietary Fiber 0.6 g
    2%
    Sugars 4.2 g
    16%
    Protein 24.5 g
    49%

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