Kitchen Experiment: Salmon Quiche

It’s been a long time! I haven’t been cooking much, and when I have, I’ve been going to old standards, like variations on my chili.

However, with my so-called ‘return to low carbing’ as well as a clean out of a cupboard, I decided to whip up something with a can of salmon I had lying about.

  • 1 7oz can of red salmon, drained and flaked
  • 1/2 cup Kerry Gold Dubliner cheese, grated
  • 3 large eggs
  • 3 ounces cream cheese
  • 4 ounces Greek yogurt
  • 2 tablespoons butter
  • 1/4 cup diced onion
  • 1 teaspoon Old Bay seasoning

All of the above was mixed, then put into 3 small baking dishes, then dashed into a 350 degree oven for 25 minutes.

Verdict: not bad. the trio of little Quiche rose nicely and browned nicely. Creamy and not particularly fishy. Next time, I’d add more onion to add more texture, and perhaps a bit more Old Bay Seasoning to kick it up a notch.

While I did not bother to tally, I can guarantee that this is good for Induction and the carb count is negligible.

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2 thoughts on “Kitchen Experiment: Salmon Quiche

    • Hi Jon,

      Just curious: what part of the world do you live where salmon is local?

      As you are a vegetarian, I think you do yourself a world of good by having the occasional salmon, which technically makes you a pescatarian, I believe.

      (Of course, what do I know?)

      Regards,

      LCC

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