Salmon Quiche (crustless)

A favorite dish for brunch or buffet dinner - simple and tasty. Based on an early 1980's recipe from the LA Times. Can also be used to fill two 9" pie shells for a more classic quiche.

Yield: 6 servings
Community Recipe from


  • 1 15-oz can(s) salmon drained
  • 1 large onion diced
  • 1 clove(s) garlic pressed
  • 2 tablespoon(s) butter
  • 16 ounce(s) sour cream
  • 4 eggs
  • 1 1/2 cup(s) Gruyere cheese grated
  • 1 teaspoon(s) dillweed


  1. Saute onion and garlic in butter.

  2. Beat sour cream and eggs.

  3. Break salmon into bite-size pieces and stir into egg mixture with sauteed onion and garlic, 1 cup of cheese, and dillweed.

  4. Pour into greased 8" square pan and top with rest of cheese. Bake in 350 degree oven for 65-70 minutes. Cool 15 minutes in pan.

  5. Or pour into two 9" pie shells and bake in 350 degree oven for 40-45 minutes.
August 2014

This recipe is a personal recipe added by ebelle and has not been tested or endorsed by MyRecipes.

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