Salmon (or Trout) and Swiss Chard Quiche

Salmon (or Trout) and Swiss Chard Quiche

This is so delicious and it looks like some thing you'd find at a nice restaurant. You could also change the amount of chard to twice the amount and decrease the fish to 4 oz. for a completely different taste. Use a homemade pie crust or a premade if your in a hurry.

Serves 4 if you add a fresh vegetable side like sliced tomatoes or a cucumber salad.

pie crust


2 tbs. butter

8 oz. salmon or trout, precooked, skin removed (you could also use canned that is drained), flaked. If your fish isn't precooked, poach it in a saucepan with 2 cups of milk and simmer for 10 min. You can then use this milk to replace the milk later in the recipe.

1/3 cup chopped onion

1/2 bunch Swiss chard (about 7 leaves or so 12inch or less long), chop stems and leaves seperately

1/2 tsp. salt

1/8 tsp. ground black pepper

1/2 tsp. dried marjoram

1/8 tsp. ground nutmeg

3 eggs

1 cup milk

1/4 cup parmesan cheese

Preheat the oven to 350 degrees. Melt butter in a large skillet and add the onion and the chard stems. Cook and stir till almost tender, add in the leaves and continue to cook until tender. Season with salt, pepper, margoram and nutmeg. You should have about 1 cup of chard/onion mix-add the salmon or trout and stir. Spread the mixture in the bottom of the pie crust. In a medium bowl, whisk the eggs, milk and parmesan. Pour into the pie dish. Bake for 35-45 min. or until the center is set.