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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9 users found this review helpful

Reviewer:

Spignardo's

Cooking Level: Expert

Living In: Fayetteville, New York, USA

Reviewed: Oct. 3, 2008

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

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1 user found this review helpful

Reviewer:

JessiJunk

Cooking Level: Intermediate

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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1 user found this review helpful

Reviewer:

Taylor79

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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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2 users found this review helpful

Reviewer:

JINGSHI

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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0 users found this review helpful

Reviewer:

karin

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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4 users found this review helpful

Reviewer:

POINT202

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 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!

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21 users found this review helpful

Reviewer:

Breanna W.

Cooking Level: Intermediate

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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31 users found this review helpful

Reviewer:

IreneKK

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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7 users found this review helpful

Reviewer:

lvillate

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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17 users found this review helpful