Salmon Quiche With Fluffy Dill Whip Recipes

SALMON QUICHE WITH SPINACH, DILL, AND MOZZARELLA

Salmon Quiche with Spinach, Dill, and Mozzarella image

Whether you're baking for brunch, afternoon tea, or simply a gathering of friends, this Salmon Quiche is a treat your guests will love. Light, creamy and custardy with the seafood and savory flavors we love. Easy to make, so pretty to serve.

Provided by Stephanie Wilson

Categories Brunch

Time 45m

Number Of Ingredients 10

Ingredients

store bought pie crust for 9-inch pie
1 cup shredded mozzarella cheese
2 cups fresh baby spinach
4 large eggs
2 cups milk (or cream, or half and half)
1/3 cup sliced green onions
1/8 teaspoon red pepper flakes
1/4 teaspoon dried dill
1/2 teaspoon salt and pepper to taste
1 cup cooked salmon (see note)

Steps:

Preheat the oven to 425 degrees.
Roll the store-bought pastry into a 9-inch pie plate or tart pan. Sprinkle half of the mozzarella cheese over the unbaked pastry. Then layer on the baby spinach leaves.
In a small bowl, whisk together the eggs, milk, salt, pepper, dill, and red pepper flakes until creamy.
Pour the egg mixture over the spinach. Add the flaked canned salmon or cooked salmon and sliced green onions over the top of the tart. Finally, sprinkle the remaining mozzarella cheese.
Bake for 15 minutes. Then, reduce the oven temperature to 325 degrees, without opening the door, and bake for another 25 to 30 minutes, or until a knife inserted in the middle comes out clean.
Let cool 10 minutes before cutting into wedges.

Nutrition Facts : ServingSize 1, Calories 340 calories, Sugar 4, Sodium 373, Fat 19, SaturatedFat 6, UnsaturatedFat 11, Carbohydrate 21, Fiber 1, Protein 21, Cholesterol 136

SIMPLE SALMON QUICHE

Simple Salmon Quiche image

This basic salmon quiche recipe is flavored with fresh chopped parsley and some sautéed onions. It makes a delicious brunch or lunch dish.

Provided by Diana Rattray

Categories Brunch Appetizer Dinner Entree Lunch

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

1 9-inch unbaked pie crust, purchased or homemade
1 (14.75-ounce) can salmon, or 2 6-ounce cans
1 tablespoon lemon juice
2 tablespoons butter
1/2 cup minced onion
1 tablespoons fresh chopped parsley
4 large eggs
1 cup milk
1 teaspoon seasoned salt
Dash pepper (white or black)

Steps:

Gather the ingredients and heat the oven to 450 F.
Bake the pie crust in the preheated oven for 5 minutes. Remove the crust from the oven and place on a rack to cool. Reduce the oven temperature to 350 F.
Drain salmon, reserving 1/4 cup of the liquid. Pick the salmon over and remove bones and skin. Flake the salmon and set aside.
When the pastry has cooled, add the flaked salmon and then sprinkle with lemon juice.
In a skillet over medium heat, melt the butter. Cook the onion for about 4 minutes, or until translucent. Spoon the onions over the salmon and sprinkle with parsley.
In a medium bowl, whisk the eggs with the reserved 1/4 cup of salmon liquid, the milk, seasoned salt, and pepper. Pour over salmon.
Place the quiche on a baking sheet and bake it at 350 F for 40 to 45 minutes, or until firm. Remove the salmon quiche to a rack and let it rest for 5 minutes before slicing and serving.
Serve this salmon quiche hot with a tossed salad if desired.

Nutrition Facts : Calories 456 kcal, Carbohydrate 33 g, Cholesterol 191 mg, Fiber 2 g, Protein 25 g, SaturatedFat 9 g, Sodium 848 mg, Sugar 5 g, Fat 25 g, ServingSize 6 servings, UnsaturatedFat 0 g

SALMON AND DILL QUICHE

Salmon and Dill Quiche image

One of my favorite fishes and one of my favorite dishes. You can make a lower calorie quiche by replacing the half and half with the same amount of milk plus 3 Tablespoons of flour.

Provided by annconnolly

Categories Lunch/Snacks

Time 45m

Yield 1 pie

Number Of Ingredients 15

Ingredients

1 pie shell
6 ounces salmon fillets
2 tablespoons white wine vinegar
1 bay leaf
5 peppercorns
1 tablespoon dill, finely chopped
2 tablespoons parsley, finely chopped
1 tablespoon shallot, chopped
1 1/2 teaspoons butter
3 eggs
cream
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
6 ounces ricotta cheese
2 ounces cheddar cheese, grated

Steps:

Place the salmon in a shallow pan. Add enough water to just cover the fish. Season with vinegar, bay leaf and peppercorns. Poach gently until the salmon tests just done. Do not overcook! Flake the salmon into pieces, and mix in herbs.
Saute shallots in butter until lightly browned. Remove from the heat and mix with salmon and herbs.
Beat eggs with the half and half, mustard, and salt. Put salmon mixture in the pie shell. Add the ricotta followed by the egg mixture. Sprinkle the cheddar cheese over the top.
Bake 10 minutes at 450°F then turn the oven down to 350°F., bake until the filling is firm (about 20 minutes longer). Let the pie cool for a few minutes before slicing.

Nutrition Facts : Calories 1928, Fat 128.3, SaturatedFat 50.8, Cholesterol 887, Sodium 3051.8, Carbohydrate 92.2, Fiber 7.1, Sugar 2.5, Protein 98.4

SALMON QUICHE WITH FLUFFY DILL WHIP

Salmon Quiche With Fluffy Dill Whip image

Make and share this Salmon Quiche With Fluffy Dill Whip recipe from Food.com.

Provided by MichelleAndErin

Categories Savory Pies

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup whole wheat flour
2/3 cup sharp cheddar cheese, shredded
1/4 cup almonds, chopped
1/4 teaspoon paprika
6 tablespoons vegetable oil
15 ounces salmon (one can)
3 eggs, beaten
1/4 teaspoon dill weed
1 cup sour cream
1/2 cup sharp cheddar cheese, shredded
1 tablespoon onion, chopped
3 dashes cayenne pepper
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon dill weed
2 dashes Tabasco sauce

Steps:

Combine flour, 2/3 cup cheddar, almonds, paprika, oil, and set aside 1/2 cup.
Press the rest of crust into bottom and sides of 9 inch pan, bake 10 minutes at 400 degrees.
Flake salmon. Add eggs, dill, sour cream, and the other 1/2 cup of cheese. Put in baked and slightly cooled shell. Sprinkle reserved 1/2 cup crust over top. Bake at 325 degrees for 45 minutes.
Mix the sour cream, mayo, dill, and tabasco. Chill, and put a dollop on top when serving.

Nutrition Facts : Calories 472.8, Fat 35.9, SaturatedFat 12.2, Cholesterol 147, Sodium 307.4, Carbohydrate 17.6, Fiber 2.4, Sugar 1.6, Protein 21.6

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