Fried onions add a ton of flavor to this unique quiche. Serve it as an appetizer or a main course!
The dark, chilly winter months often cause us to reach for rich, filling comfort foods. This quiche is exactly what the doctor ordered with a creamy salmon filling and crunchy, salty French fried onions. Feel free to substitute your favorite homemade pie or tart dough for the store-bought version used in this recipe.
Salmon quiche recipe
- 1 (9 inch) unbaked pie crust
- 1 (15 ounce) can red sockeye salmon
- 2 large eggs
- 1/2 cup half-and-half
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons fresh lemon juice
- Fresh ground pepper
- 1 (3 ounce) can French fried onions, roughly chopped
- Preheat the oven to 375 degrees F.
- Place dough in a 9-inch pie dish or tart pan. Flute the edges and use a fork to prick numerous holes in the bottom. Line the pan will aluminum foil and fill with dried beans. Bake for 10 minutes, carefully remove the foil and bake for another 5 minutes or until the dough is baked through. Set aside and increase the oven temperature to 400 degrees F.
- Drain salmon, removing as much liquid as possible. Pick through the meat and remove any small bones. Mash with a fork and set aside.
- In a large bowl, whisk together the eggs and half-and-half. Add the mayonnaise, mustard, lemon juice, a dash of pepper and the salmon. Mix until the ingredients are evenly combined.
- Divide the fried onions in half. Crumble half of the onions evenly over the bottom of the baked pie shell. Pour the filling into the pan and top with the remaining onions.
- Bake in the center rack for 15 minutes, then turn down the oven temperature to 325 degrees F. Bake for another 30 minutes, checking periodically to make sure the onions are browning evenly.
- Allow quiche to cool slightly before serving.
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