Salmon Veggie Quiche

This elegant quiche can be made with red sockeye salmon as well as tuna or even canned cubed ham.

Serves: 6Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 6


  • 2 Tbsp. butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1⁄3 cup chopped green onion
  • 1 can (14 oz.) pink salmon, drained
  • 1 1⁄2 cups grated Gouda cheese, divided
  • 1 unbaked pie crust (9 inches)
  • 4 eggs
  • 1⁄2 cup sour cream
  • 3⁄4 cup light cream
  • 2 Tbsp. Dijon mustard
  • 1⁄2 tsp. dried dill weed
  • 2 Tbsp. grated Parmesan cheese


  • Preheat oven to 375°F. In medium pan, melt butter over medium heat; add onion, garlic, and green onion. Cook and stir 5 minutes until tender.
  • Drain salmon and remove skin and bones. Flake salmon and add to onion mixture. Place 1⁄2 cup Gouda cheese in bottom of pie crust and top with salmon mixture; top with rest of Gouda.
  • In medium bowl, combine eggs, sour cream, light cream, mustard, and dill weed; pour slowly into pie crust. Top with Parmesan cheese.
  • Bake for 35 to 45 minutes until filling is puffed, set, and golden brown.