• Crustless salmon quiche

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    Prep time:
    Cook time:
    Servings: 4
    by Judy fraschia
    41 recipes
    A quiche suitable for party snacks or light meal


    • For the white sauce:
    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 1/4 tsp dried fennel
    • 4 tbsp flour
    • 4 tbsp butter
    • 1/2 tsp pepper
    • 1 tsp salt
    • 1/4 tsp paprika
    • 1/2 tsp mustard powder
    • 21/2 cups warm milk
    • To finish:
    • 227g can salmon or tuna, drained
    • 1cup grated cheddar cheese
    • 1cup day-old bread crumbs
    • 2 tbsb lemon juice
    • 2 eggs, separated


    1. Pre-heat oven to 350*F/180*c
    2. Melt the butte rand fry the onion until translucent and fragrant
    3. Add the celery and fennel, stirfry a while longer
    4. Add the flour,salt and pepper, stir until smooth paste forms
    5. Slowly add the heated milk, stirring to form a nice thick white sauce
    6. Whisk the egg yolks, add a little sauce, mix, and add to the white sauce while stirring
    7. Add the rest of the ingredients, remove from heat
    8. Whisk the egg whites until soft peaks form, fold in with a metal spoon
    9. Pour into a suitable, buttered ovenproof dish
    10. Bake for approx 45 minutes
    11. Serve with minted peas

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