Salmon and Potato Quiche Recipe

Name: Salmon and Potato Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb center cut salmon fillet; 12 lb small red potato, peeled and finely diced; 2 tablespoons butter; 2 scallions, minced (white part only); 1 unbaked 9-inch deep dish pie pastry; 3 tablespoons minced fresh dill; ¼ cup white wine; salt and pepper; 1 cup heavy cream; 4 large eggs

Servings: persons

12 lb center cut salmon fillet
12 lb small red potato, peeled and finely diced
2 tablespoons butter
2 scallions, minced (white part only)
1 unbaked 9-inch deep dish pie pastry
3 tablespoons minced fresh dill
¼ cup white wine
salt and pepper
1 cup heavy cream
4 large eggs

1
Put the salmon in medium skillet; add enought water to cover (or use half water/half white wine); bring to a simmer, cover, and poach over low heat for about 30 minutes or until flaky.
2
Transfer salmon to a plate or shallow dish; peel the skin away and discard; remove any bones and dark flesh; flake salmon and set aside.
3
Put the potatoes in a saucepan; add enough water to cover.
4
Bring to a boil, lower heat and cook until tender; drain.
5
In a medium skillet, melt the butter over medium heat; add in scallions; cook/stir for 2 minutes; take skillet from heat.
6
Sprinkle to cooked potatoes over the bottom of pie shell.
7
Spoon the scallions over the potatoes.
8
In a mixing bowl, stir together the flaked salmon, dill, and 1/4 cup white wine; season with salt and pepper.
9
Spoon mixture over the onions and potatoes.
10
In another mixing bowl, add the cream and eggs; whisk until well blended.
11
Pour into pie shell.
12
Bake in a 350 oven for about 35-40 minutes or until set and golden (may need to cover pie shell edges with foil to keep from getting too brown).
13
Cut into pie wedges and serve.

4277

kcal

Calories

214

Fat

234

Carbs

314

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 lb center cut salmon fillet, 12 lb small red potato, peeled and finely diced, 2 tablespoons butter, 2 scallions, minced (white part only), and more.

Yes, Salmon and Potato Quiche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon and Potato Quiche

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