Salmon Quiche

Yield: Makes 1 9 inch quiche

I grew up enjoying this gem from a 1970s Chatelaine cookbook, and enjoy making it myself as an adult. It is very easily doubled (especially if-like me - you’d rather buy premade pie shells which usually come in two-packs), and freezes well, though allow it a day or two to defrost before serving. We’ve tweaked it a bit over the years to make it a bit less…”fishy” and I hope you enjoy it.


1 23 cm (9”) pie shell (prepared, frozen ones work well)

1 can boneless, skinless salmon

Salmon juice, plus milk

85 gr shredded mozzarella and cheddar cheese

3 eggs

1/3 cup (80 mL) mayonnaise

2 tsp (10 mL) lemon juice

¼ tsp salt

Dash nutmeg (optional) and cayenne



  1. Drain salmon juice into a measuring cup. Add enough milk to make just over 1 cup (250 mL).
  2. Flake salmon and mix with shredded cheese before distributing into pie shell.
  3. Beat eggs, mayonnaise, and lemon juice together and add the salmon juice mixture, salt, nutmeg, and cayenne. Pour over the salmon and cheese, and sprinkle with paprika.
  4. Bake at 450º F for 15 minutes, then reduce heat to 325º F and bake until set (about 35 minutes). Allow to cool before serving.

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