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Ingredients
| unsalted butter: 2 tsp |
| bread crumbs: 1/4 cup |
| 2% milk: 2 cups |
| canned pink salmon: 8 oz (fillets, skin removed) |
| onions (chopped): 1/3 cup |
| swiss chard: 1/2 cup |
| salt: 1/2 tsp |
| black pepper: 1/8 tsp |
| dried marjoram: 1/2 tsp |
| ground nutmeg: 1/8 tsp |
| eggs: 3 |
Salmon and Swiss Chard Quiche
Credit: allrecipes.com
User rating:
-
Prep Time
45 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 10 inch pie plate using about 1 tablespoon of butter. Sprinkle bread crumbs into the pie dish and shake to coat evenly, discarding excess.
- Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes, or until salmon can be flaked with a fork.
- Melt the remaining butter in a large skillet over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool; you should have about one cup of chard and onion.
- Spread the chard mixture and flake the salmon into the prepared pie plate. In a medium bowl, whisk together the eggs and one cup of cooled milk from poaching the salmon. Pour into the pie dish.
- Bake for 35 minutes in the preheated oven, or until the center is set. Cool slightly before serving.