A delicious quiche that's a bit different from the norm. The recipe calls for tinned salmon but it's a great way to use up any leftover salmon fillets.
You may have a little extra egg custard left if using a 20cm pastry case. If you can find a 23cm pastry case, use that instead.
This recipe is totally gorgeous and I've made it twice now (gonna do it for the third time tonight!) I followed the recipe exactly but had enough of the eggy mixture over to make a small flan as well. Also, the beauty of this is that you can adapt it as well and change the salmon to anything you want or add to it - Ill be making salmon and spinach tonight just to use up what's in my fridge! Thanks Stef - a real winner! - 05 Jan 2016
Love the idea of the recipe, but there are a couple of suggestions I would make. First, the cheddar is overwhelming, and this is coming from a gal who LOVES cheddar! I will mix up the cheeses next time. Some Monterey Jack to mix in maybe, to give a bit of heat. Second, I will be cooking the quiche much longer next time. I left it in 45 minutes, and it was a beautiful golden brown on top and the toothpick came out clean, but then... it was SO runny. Not like a quiche at all. Next time, I will add some flour to the mix, I think, and cook it at a lower temp for an hour+. Still-- a great idea for a fish dinner that isn't boring, and remarkably easy and frugal to put together! I never thought I would say that salmon quiche would be a go-to meal for busy nights, but once I tweak this a tad I am betting it will. - 14 Jan 2010 (Review from Allrecipes US | Canada)
I made this without the crust because we have a family member who can't eat wheat. It turned out great! - 02 Jan 2010 (Review from Allrecipes US | Canada)