Reviewed: May 28, 2012

Just made this up and it tasted delicious!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it extra flavor and make it taste 200% better!! Definentely have to add this to my weekly cook book

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Reviewer:

BereniceLemon

Reviewed: May 3, 2012

delicious! i made this for easter brunch, i took the advice of others and used cream cheese, colby and cheddar cheeses. i made it crustless bc im not a fan of quiche with crust

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1 user found this review helpful

Reviewer:

kejohnson

Cooking Level: Intermediate

Home Town: Janesville, Wisconsin, USA

Living In: Phoenix, Arizona, USA

Reviewed: Mar. 7, 2012

I didn't follow the recipe but used it to determine how to season my salmon quiche. I used all the seasonings mentioned. Flavor is great! I used less cheese than stated. I baked a salmon fillet, lightly seasoned, to medium rare, instead of using the canned salmon. I did not blend ingredients, just layered cheese on bottom, after coating crust with egg white. Then baked salmon, then egg mixture(bit of milk and seasonings). I used "Easy Pie Crust" by B1BMOM. I wanted a high protein meal easy to take to work, this is perfect, and delicious!

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4 users found this review helpful

Reviewer:

NewJak

Cooking Level: Beginning

Home Town: Thunder Bay, Ontario, Canada

Reviewed: May 19, 2011

excellent recipe. I used bought pie shells, and found it made enough for 2 pies. I was out of salmon, so used a can of tuna (that was the only change I made) and it was delicious.

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5 users found this review helpful

Reviewer:

pat

Reviewed: Mar. 21, 2011

Substituted half & half for evap milk, then had to bake 15 minutes longer at 375 and an addt'l 20 minutes at 400. Flavor bland until adding Shirachi, then it was great!

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5 users found this review helpful

Reviewer:

Marianne

Reviewed: Jan. 28, 2011

I used freshly poached sockeye salmon in this quiche and some Asiago cheese and it turned out very tasty.

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5 users found this review helpful

Reviewer:

Maddy

Reviewed: Jan. 10, 2011

5 stars for a great basic recipe. I adapted it to what I had on hand and what flavors I prefer: One 8-oz block of reduced fat cheddar was plenty, 1/3 shredded over the crust, 1/3 blended with the eggs, 1/3 sprinkled on top. I also used 1T dried onion instead of fresh, a pinch of dill with the s&p and omitted the parsley and sage. I also cooked it at least 50 minutes until it began to puff a little. I love that this recipe is written with a pinch of this, a pinch of that, because that's how I cook anyway!

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11 users found this review helpful

Reviewer:

Marybee

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: West Bridgewater, Massachusetts, USA

Reviewed: Nov. 1, 2010

Will not try again. This was a huge dissappointment.

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5 users found this review helpful

Reviewer:

sandersmonica

Reviewed: Oct. 23, 2010

This recipe is really good! I had some leftover Salmon I wanted to use, found this recipe and it worked out perfectly! I grated the cheese rather than cubed in the egg mixture and it turned out fine. That and using fresh grilled salmon instead of canned were the only changes I made. I will definately be making this one again.

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8 users found this review helpful