Canned Salmon Quiche

Here’s an interesting dinner! I made this Canned Salmon Quiche over a couple of days. After preparing and baking the crust, I wrapped and froze it for another time. A few days later, I made the easy filling, dumped it into the crust, and baked the whole thing at a moderate temperature. 

Canned Salmon Quiche ... Easy and delicious.

This is a great little recipe to keep in your back pocket. To make this as a main course, use the whole wheat crust recipe below or use leftover pie pastry. For a tasty appetizer, buy frozen tart shells at the  supermarket, adjusting the baking time for the crust in this recipe as your experience directs. If it’s tarts you’ll be making, keep an eye on the salmon filling, checking it after 15-to-20 min. 

Canned Salmon Quiche:

To Prepare the Whole Wheat Crust:

1 c. (250 mL) whole wheat flour
2/3 c. (160 mL) grated cheddar
1/4 c. (60 mL) chopped toasted almonds or walnuts
Dash salt
1/4 tsp. (1.25 mL) paprika
2/3 c. (160 mL) canola oil

Preheat oven to 400 deg. F. Set 9-in. (23 cm) quiche dish (see Note) to one side. In medium bowl, mix together dry ingredients until well combined. Stir in oil, doing final mixing with fingers so oil is well distributed. Press evenly into quiche dish. Taking time and care with this step will make your quiche look good and cut well. Bake 8-to-9 min.

Taking time with the crust improves results!

Note: If, like me, you don’t have a quiche dish this size, increase or reduce this recipe as your instincts direct. Think of this and most other recipes as a guide - not as something to follow slavishly! I have both a small quiche dish and a very large one. Using my small dish for this recipe, I reduced the proportion of everything except the salmon. Wing it, Dollinks!

To Prepare the Filling:

One - 7-1/2 oz. (213 g) can salmon with juice
3 eggs, beaten
1/2 c. (125 mL) sour cream
1/2 c. (125 mL) plain yogurt
1/4 c. (60 mL) mayonnaise
1/2 c. (125 mL) grated cheddar
1 small green onion (“spring onion”), chopped 
1/4 tsp. (1.25 mL) dill weed
3 or 4 drops hot pepper sauce

Preheat oven to 325 deg. F. Drain salmon, reserving juice. Flake salmon with fork and set aside. Combine eggs, sour cream, yogurt, mayonnaise, and salmon liquid. 

In separate bowls, combine your liquid ingredients ...

In separate bowl, mix together flaked salmon, cheese, onion, dill, and hot pepper sauce. 

Add dry ingredients. Pour liquid into the dry.

Stir in liquid ingredients. Turn into baked, cooled pastry shell. Bake about 45 min. for 9-in. (23 cm) quiche dish, and about 30 min. for the 7-in. (18 cm) dish I used. My dish is small enough that I baked this quiche in the toaster oven. Quiche will be slightly liquid at the center. Cover loosely and let rest 10 min. Serves 4.

Further Note: If you make this quiche in advance, fill the baked crust with the unbaked filling just before needed.

Once More, with Feeling Note: Peony’s No-Roll Pie Crust.