Salmon and Cheddar quiche

    50 min

    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.

    123 people made this

    Serves: 8 

    • 225g Cheddar cheese, cubed
    • 1/4 onion, diced
    • 4 eggs
    • 350ml evaporated milk
    • 1 pinch salt
    • 1 pinch ground black pepper
    • 1 pinch garlic granules
    • 1 pinch dried parsley
    • 1 pinch dried sage
    • 1 (418g) tin salmon, drained, flaked and bones removed
    • 1 (20cm) pastry case
    • 60g Cheddar cheese, grated and divided

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat an oven to 190 C / Gas 5.
    2. Place cubed Cheddar cheese, onion, eggs and evaporated milk into a liquidiser. Season with salt, pepper, garlic granules, parsley and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle half of the grated Cheddar cheese then pour the egg mixture on top. Top with the remaining grated Cheddar cheese.
    3. Bake in the preheated oven until a cocktail stick inserted into the centre comes out clean, about 30 minutes.

    Pastry cases

    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.

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    Reviews in English (65)


    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)