Reviewed: Oct. 8, 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! :)

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Nanjee

Cooking Level: Expert

Living In: Minot, North Dakota, USA

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Reviewed: Oct. 4, 2009

This was my first attempt at making a quiche and it turned out awesome! I used a pie shell instead of the bread crumbs and it was a hit!

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kayetana

Cooking Level: Beginning

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Reviewed: Sep. 20, 2009

Okay so I realize I probably shouldn't be rating this recipe because I changed it so much. But the main thing I was curious about was how salmon was going to taste in a quiche, and I was pleasantly suprised. Other than that I basically turned this into a "standard" quiche. I used a pie crust, spinach instead of chard, added red bell pepper, an extra egg and some shredded cheese. I had to bake it for about 45-50 min. My whole family loved it.

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Jul. 21, 2009

I think I used too much chard. Will try again and make in a crust next time. Not bad though.

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Keelyad

Cooking Level: Intermediate

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Reviewed: May 7, 2009

This recipe is fantastic! My kids would not try it, unfortunately, but it was simply delicious.

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vicsvoice

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Reviewed: 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.

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Spignardo's

Cooking Level: Expert

Living In: Fayetteville, New York, USA

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Reviewed: Oct. 3, 2008

Too fishy for me but I use the basic recipe for all kinds of quiche, often.

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JessiJunk

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2008

Everyone I have made this for has raved about it, but it definitely needs a crust. I use an unbaked store-bought pie crust instead of the bread crumbs.

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Taylor79

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Aug. 9, 2008

A nice change and a nice way to use swiss chard. My rating reflects the end product based on If I followed the recipe exactly, this may have turned out much better. First, I used canned salmon which was too salty. I would either halve the salmon, use fresh, or buy unsalted if I were to make it again. Crumbled feta on top, at the suggestion of another reviewer, sounded like a great idea but made the quiche even more salty. I would omit that the next time.

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JINGSHI

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Reviewed: Jul. 31, 2008

looks good and I'll be trying it soon.Can anyone answer why the dish in the photo has a crust?

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karin

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Reviewed: May 16, 2008

Made this to use up some Swiss Chard I had in the house. It is delicious! I skipped the step that calls for cooking the salmon in the milk and substituted canned salmon, because I didn't have any fresh. I also added some fresh parsley, and topped it with some grated cheese during the last five minutes of baking. I will definitely be making this again.

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POINT202

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Reviewed: Mar. 1, 2008

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 or margarine in place of the butter, and soymilk in place of the milk to make this non-dairy. It turned out wonderful and I have made it three times already! 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!

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Breanna W.

Cooking Level: Intermediate

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Reviewed: Nov. 7, 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.

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IreneKK

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Reviewed: Aug. 1, 2007

This recipe was fantastic! I'm not very big on salmon or quiche, however, the recipe was so good that my husband and I agreed that it was a keeper. I did follow the recipe exactly, except I used a pie crust instead of breadcrumbs and cooked it for about five minutes longer than what was originally stated.

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lvillate

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Reviewed: 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!

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LSMITH

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Reviewed: Nov. 7, 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.

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bohemianMAMA

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Reviewed: Oct. 21, 2006

Very good, I used duck eggs and all the milk(2 cups) and it came out beautiful. I appreciate the fact that this recipe is very low in calories! I'd make it again!

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julilah

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Reviewed: Oct. 6, 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!

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Elle

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Palm Coast, Florida, USA

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Reviewed: 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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Michele

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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