Recipe by SnagleB
"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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plain dried bread crumbs
salmon fillets, skin removed
Swiss chard, chopped
ground black pepper
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.
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! :)
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.
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!
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon and Swiss Chard Quiche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 83
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