Northwest Salmon Quiche is a great way to use your leftover cooked salmon, plus it is delicious and goes together in a matter of minutes. It is very easy to make, so very delicious, and elegant looking! This quiche is hearty enough that it appeals to both men and women.
This quiche recipe is perfect for entertaining as the quiche can be made ahead and is just as flavorful served warm or at room temperature. Salmon quiche also makes a wonderful luncheon or light dinner dish, plus it is a perfect meal for a warm summer evening.
Learn about the interesting Story of Pacific Salmon. More of Linda’s great Salmon Recipes and also How To Select, Buy, and Cook Fish.
- 1 cup flour, all-purpose
- 1 cup parmesan cheese, grated (divided)
- 1/4 cup hazelnuts, chopped*
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 6 tablespoons olive oil, extra-virgin
- 1/2 cup milk
- 3 eggs, beaten
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon chives, fresh, finely-chopped
- 1/4 teaspoon Tabasco Pepper Sauce or to taste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 to 2 cups salmon, cooked, flaked and all skin and bones removed
- Sour Cream for garnish
Preheat oven to 400 degrees F.
In a medium bowl, combine flour, 3/4 cup parmesan cheese, hazelnuts, salt, paprika, and olive oil. Press mixture onto bottom and sides of a 10-inch pie plate or quiche dish.
Bake crust for 10 minutes; remove from oven and reduce oven temperature to 325 degrees F.
In a large bowl, combine milk, eggs, sour cream, mayonnaise, chives, Tabasco, salt, and pepper. Stir in flaked salmon and remaining 1/2 cup Parmesan cheese. Pour mixture into baked crust.
Bake approximately 45 to 50 minutes or until a knife inserted in the center comes out clean. Remove from oven and let cool 12 to 15 minutes.
To serve, spread a thin layer of sour cream over the top. Cut into wedges and serve.
Makes 4 dinner-size servings or 6 to 8 lunch or appetizer servings.
* Walnuts, almonds, or pecans may be substituted.