Salmon and Swiss Chard Quiche Recipe -
Salmon and Swiss Chard Quiche Recipe

Salmon and Swiss Chard Quiche

Recipe by  

"This is a crustless quiche that looks and tastes great. Red Swiss chard makes the quiche very attractive. It would also be good with half the salmon and twice the chard for a different flavor emphasis. The quiche can also be baked in your favorite crust if you prefer. Just bake a little longer"

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch quiche Change Servings
  • PREP

    45 mins
  • COOK

    35 mins

    1 hr 20 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 10 inch pie plate using about 1 tablespoon of butter. Sprinkle bread crumbs into the pie dish and shake to coat evenly, discarding excess.
  2. Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes, or until salmon can be flaked with a fork.
  3. Melt the remaining butter in a large skillet over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool; you should have about one cup of chard and onion.
  4. Spread the chard mixture and flake the salmon into the prepared pie plate. In a medium bowl, whisk together the eggs and one cup of cooled milk from poaching the salmon. Pour into the pie dish.
  5. Bake for 35 minutes in the preheated oven, or until the center is set. Cool slightly before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2006

This was wonderful! So easy to make too. I made a couple of little modifications: I used sourdough croutons (I crushed them up into crumbs) instead of regular bread crumbs, I sauteed some fresh chopped garlic (1 clove) with the onion and chard, added a dash more nutmeg, and added about 1/3 cup of crumbled feta cheese on top of quiche 5 mins. before removing from oven- absolutely delicious! Will definetly make again.

Most Helpful Critical Review
Oct 09, 2009

I got in a hurry with this so it was probably more operator error than recipe error, but I just wasn't that impressed with the flavors. Of course, salmon is not a typical food item for us either. However it is a great way to use up too much swiss chard...tastes very similar to spinach! :)

Nov 07, 2007

I used an entire bunch of swiss chard and 2 213g cans of red sockeye salmon. I didn't butter the pie pan but used buttery snack cracker (Ritz) crumbs instead of plain bread crumbs. And because the salmon didn't need cooking I simply layered chard, salmon and poured a mixture of cold milk and beaten eggs into 2 10" deep dish pie pans. Very simple and great tasting.

Apr 30, 2012

This was really good! I made a lot of changes to it because I cannot eat dairy, but the salmon and swiss chard combination was really delicious. I skipped the first two steps because I used a pre-made pie dough and good quality canned salmon (this cut out some time and work). I also used more swiss chard and less salmon because that is what I had on hand. I used olive oil in place of the butter, and Almond milk in place of the milk to make this non-dairy. It turned out wonderful and I have made it several times! I also use the core part of this recipe (3 eggs to 1 cup milk in a pie shell) to use up just about any left over veggies. If you have the pre-made rolled pie dough on hand the prep part of this dinner is done in just minutes!

Jun 15, 2007

We LOVED this recipe! We followed it almost exactly, except that we found you really don't need to use as much milk as is recommended to simmer the salmon. We doubled the recipe (making one to freeze) and only needed about 3 cups of milk (not 4). (See how later in the recipe you only use part of the milk again.) It could use a little salt when you stir in the eggs and milk. We made it in a whole wheat pie crust (so we didn't use the bread crumbs), baking it 7 min longer than the directions. Wonderful, wonderful! Thanks for such a great recipe!

Oct 06, 2006

This is a lovely dish. colorful, flavorful -- perfect for breakfast, lunch or dinner. It's more of a frittata, because of the lack of crust. I baked it in a quiche dish. I used leftover grilled salmon, and simmered it in a little more than half the milk called for in the recipe to give it a little more moisture. I served it with some grated parmesan cheese, sour cream and salsa. Yumm!

Oct 14, 2008

This was yummy. I cooked the salmon in only 1 cup of milk so I wasn't wasting any. I also added feta cheese to the top and cooked it in a pre-made whole wheat crust.

Jul 31, 2006

This has a strong but pleasant flavor, and is also very pretty and fairly easy to make. The breadcrumb bottom isn't my favorite, but with a real crust this would definitely be 5 stars.


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  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 289 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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