Baked Salmon and Swiss Chard Fritatta

    1 hour 20 min

    This baked fritatta is similar to a pastry-free quiche. Swiss chard, salmon and herbs are baked in an egg custard to produce this highly satisfying egg dish. You can also use this recipe to make a quiche, simple fill a pastry case with the egg custard before baking.

    54 people made this

    Serves: 8 

    • 30g butter, divided
    • 4 tablespoons plain dried breadcrumbs
    • 475ml semi-skimmed milk
    • 225g salmon fillets, skin removed
    • 1/2 small onion, chopped
    • 1/2 bunch Swiss chard, chopped
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 1/2 teaspoon dried marjoram
    • 1/8 teaspoon ground nutmeg
    • 3 eggs

    Prep:45min  ›  Cook:35min  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4. Butter a 26cm or similar sized pie dish using half of butter. Sprinkle breadcrumbs into the pie dish and shake to coat evenly, discarding excess.
    2. Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes or until salmon can be flaked with a fork.
    3. Melt the remaining butter in a large frying pan over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool.
    4. Spread the chard mixture and flake the salmon into the prepared pie dish. In a medium bowl, whisk together the eggs and 250ml of cooled milk from poaching the salmon. Pour into the pie dish.
    5. Bake for 35 minutes in the preheated oven or until the centre is set. Cool slightly before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (45)


    This was wonderful! So easy to make too. I made a couple of little modifications: I used sourdough croutons (I crushed them up into crumbs) instead of regular bread crumbs, I sauteed some fresh chopped garlic (1 clove) with the onion and chard, added a dash more nutmeg, and added about 1/3 cup of crumbled feta cheese on top of quiche 5 mins. before removing from oven- absolutely delicious! Will definetly make again.  -  07 Nov 2006  (Review from Allrecipes US | Canada)


    I used an entire bunch of swiss chard and 2 213g cans of red sockeye salmon. I didn't butter the pie pan but used buttery snack cracker (Ritz) crumbs instead of plain bread crumbs. And because the salmon didn't need cooking I simply layered chard, salmon and poured a mixture of cold milk and beaten eggs into 2 10" deep dish pie pans. Very simple and great tasting.  -  07 Nov 2007  (Review from Allrecipes US | Canada)


    This was really good! I made a lot of changes to it because I cannot eat dairy, but the salmon and swiss chard combination was really delicious. I skipped the first two steps because I used a pre-made pie dough and good quality canned salmon (this cut out some time and work). I also used more swiss chard and less salmon because that is what I had on hand. I used olive oil in place of the butter, and Almond milk in place of the milk to make this non-dairy. It turned out wonderful and I have made it several times! I also use the core part of this recipe (3 eggs to 1 cup milk in a pie shell) to use up just about any left over veggies. If you have the pre-made rolled pie dough on hand the prep part of this dinner is done in just minutes!  -  01 Mar 2008  (Review from Allrecipes US | Canada)