Salmon Quiche


by Estee Kafra, Cooking with Color

What a great way to serve salmon, especially for a lunch meal. A wedge can be placed on each individual plate, with a slice of lemon and a small dollop of mayonnaise or tartar sauce at the side. This is a great way to stretch three servings of salmon into eight pieces servings.


1 1/2 lbs salmon fillet (skin on)
1 small lemon
Kosher salt
Freshly ground black pepper

1 cup flour
1/4 tsp salt
1/4 cup oil
1/4 cup very cold water

1/2 cup light mayonnaise
2 Tbsp soy milk or milk
3 Tbsp Tofutti Better Than Cream Cheese (or cream cheese)
2 Tbsp flour
3 eggs
3 Tbsp fresh Italian parsley, finely minced
1/4 tsp salt


Preheat oven to 400°F.

Rinse salmon and pat dry. Place salmon in a shallow baking dish and squeeze lemon juice over it. Sprinkle with salt and pepper. Cover tightly and bake for 20 minutes.

Meanwhile, make the crust: Mix flour with salt in a bowl, then add oil and mix with a fork. Add water slowly and mix until incorporated. Knead the dough with your hands until very well combined. Roll out the dough and, using your fingers, press into an ungreased 9-inch pie or quiche dish, smoothing and pressing together any holes that may occur.

When salmon is done (it may look slightly underbaked) remove the skin and discard. Place salmon in a bowl. Break apart with a fork and let cool.

Meanwhile, reset oven temperature to 350°F. Combine all the ingredients for the filling (except the salmon) and mix very well until there are no lumps.

Once the salmon has cooled, press on the salmon and drain any juices that may have gathered. (It is important to drain it well so the salmon won’t be too watery.) Crumble between your fingers until there are no large chunks left. Add the salmon to the filling and mix until combined.

Pour filling mixture into the prepared crust and bake for half an hour. Cut into wedges and serve.


Yield: serves 8

Recipes: Fish, Salmon, Quiche, Kosher

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