This Salmon Quiche dish is sssooo flavorful, rich and savory – you will love it for brunch or a special occasion! You’ll also love that it can be made ahead of time and eaten hot or cold!
What is your favorite brunch recipe?
I hope you all had a wonderful Thanksgiving, full of family, love, laughter and great food. I can’t wait to hear what your favorite food was on your holiday table!
Now that Thanksgiving is officially over, I feel like it’s time to start rolling out the Christmas recipes so you can plan, plan, plan! Not that I haven’t already violated the no-Christmas-recipes-before-Thanksgiving rule, like here and here.
But, planning ahead (sometimes way ahead) means the holidays are less stressful, and having more time to spend with your family.
Plus, having recipes that can be made ahead of time are an extra bonus during the busy holidays! This is like your early warning system! 🙂
Here is a savory breakfast brunch recipe that you will absolutely love for Christmas Eve or Christmas morning. One of our favorite things about this recipe is that you can eat it hot or cold, and it’s fabulous either way. Serve it with a side of fruit and you’ll have a delicious brunch before you open gifts.
This is an old recipe (from a Better Homes & Gardens magazine, 1979) that was gifted to me by a dear friend. The first time she had us over for brunch, I simply could not get enough of it! I had several helpings, and so did The Husband. It was probably completely inappropriate how much I ate :-), but at least our host had no doubt we loved it!
After that, I *had* to make it at home. Now you can too!
One important tip! Be sure to buy the canned salmon that has already been de-boned. Trust me on this one, ok? The last thing you want to do is be de-boning canned salmon.
- 1 cup whole wheat flour
- 2/3 cup shredded sharp cheddar cheese
- 1/4 cup chopped almonds
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 6 tablespoons corn or other cooking oil
- 1 15.5 ounce can salmon, boneless and skinless
- 3 large eggs beaten
- 1 cup low-fat dairy sour cream
- 1/4 cup mayonnaise
- 1/2 cup shredded sharp cheddar cheese
- 1 tablespoon grated onion
- 1/4 teaspoon dried dill weed
- 3 drops bottled hot pepper sauce
- Preheat oven to 400 degrees.
- For crust, combine whole wheat flour, 2/3 cup cheddar cheese, almonds, salt, and paprika in a bowl. Stir in oil. Set aside 1/2 cup of the crust mixture. Press remaining crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake crust in 400 degree oven for 10 minutes. Remove crust from oven and let cool. Reduce oven temperature to 325 degrees.
- For filling, drain salmon and reserve salmon liquid. Add water to reserved salmon liquid (if necessary) to make 1/2 cup liquid. Flake salmon and set aside. In a bowl, blend together eggs, sour cream, mayonnaise, and reserved salmon liquid. Stir in flaked salmon, 1/2 cup cheddar cheese, onion, dill weed, and hot pepper sauce. Spoon filling into crust. Sprinkle with reserved crust mixture.
- Bake in 325 degree oven 45 minutes or until firm in the center.
Recipe from Better Homes & Garden magazine February, 1979.