Salmon & Tomato Quiche Recipe

Name: Salmon & Tomato Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 flaky pastry crust; 1 1/2 teaspoons Dijon mustard (approx.); 1 (12 ounce) can salmon, drained; 3 eggs; 3 tablespoons creme fraiche or 3 tablespoons sour cream; 1/4 teaspoon salt; 1 dash pepper; 1 dash dill; shredded swiss cheese; 1 large tomatoes, thinly sliced

Servings: persons

1 flaky pastry crust
1 1/2 teaspoons Dijon mustard (approx.)
1 (12 ounce) can salmon, drained
3 eggs
3 tablespoons creme fraiche or 3 tablespoons sour cream
1/4 teaspoon salt
1 dash pepper
1 dash dill
shredded swiss cheese
1 large tomatoes, thinly sliced

1
Preheat oven to 350u00b0F (180u00b0C).
2
Lightly grease bottom and sides of pie plate, then place pastry crust in pie plate.
3
Thinly coat the bottom of crust with the mustard (brush it on or spread with a spoon).
4
Spread salmon over bottom of crust, flaking with a fork.
5
In a small bowl, beat eggs, creme fraiche, salt, pepper and dill together. Pour over salmon.
6
Sprinkle as much shredded Swiss cheese as you like over the egg mixture.
7
Top with tomato rounds and bake for 40 minutes.
8
Serve and enjoy!

194

kcal

Calories

Fat

Carbs

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: 1 flaky pastry crust, 1 1/2 teaspoons Dijon mustard (approx.), 1 (12 ounce) can salmon, drained, 3 eggs, and more.

Yes, Salmon & Tomato 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 & Tomato Quiche

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