8 servings

Serve this warm from the oven as an appetizer or for breakfast. Leftovers are good served cold.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper. Pour egg mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 35 minutes. Let stand 15 minutes.

Ratings & Reviews

Great way to use left over salmon!

June 01, 2016
Followed the recipe with only one change. I substituted some leftover roasted Brussels sprouts for the onions.. It added a smokey flavor and texture to the dish. The dill still came through. It was delicious and was a big hit with everyone from the 2 year old to the 69 year old. Great way to use leftover Salmom! Will definitely make again.

ChefKiki's Review

May 12, 2013
I thought this was very good! Would probably even taste better with a crust. Next time, I will add more dill to really taste the flavor.

EllenDeller's Review

October 16, 2012
We found the texture spongy and unpleasant, and the dill and cheese seemed lost. I did go to 2 eggs+ 1 egg white and 8 oz. of milk to combat runniness, but it was still a little loose. And there needs to be more "tang"--we wound up putting it on crostini with a dab of goat cheese, which improved it. Wish I'd put the expensive smoked salmon into an omelet instead.

auntcy1's Review

June 10, 2012
Have made this 4 times and absolutely love the taste of this. Problem is I'm having issues with the texture. Each time it is a little "gushy". I tried cooking it longer but that didn't resolve so will keep trying. Also used Dill Havarti and 4 ounces of Smoked Salmon. Very, very good.

girly668's Review

October 16, 2011
Pretty good! I made it with goat cheese instead, so Im not sure if that took away from the flavor but I made it for a family brunch and everyone kept telling me how good it was.

pixystik4u's Review

May 17, 2011
I just made this because I found that I had everything needed on hand. What a success! I sprinkled a pinch of parsley and cilantro in too for the heck of it. Cooking time was just right and it came out delicious! Definitely a keeper!

cnuttrn's Review

September 19, 2010
Really tasty, my kids gobbled it up! Only change was I used 4 whole eggs. Was kind of thin might consider doubling next time to make a thicker slice. Great with aspargus.

dawnt77's Review

July 29, 2010
with what I had on hand, my changes were plain mustard, dried dill, leftover smoked salmon - probably 5-6 oz, and laughing cow light cheese wedges torn into pieces instead of the gouda. Made 12 muffins at same cooking time. My daughter and I have been eating them all week!!

Melissa95070's Review

July 11, 2009
Not a favorite. Texture was off and we had to cook far longer than the recipe indicated. Not a repeat.