Salmon & Veggie Quiche
Craving a Quick, Protein-Packed Meal? Try This Easy Salmon & Veggie Quiche!
Need a nutritious meal that’s quick to make, uses pantry staples, and can be customised to your liking? This salmon and vegetable quiche has you covered! With a light, crispy filo pastry base and a protein-rich filling, it’s perfect for any time of the day. Whether you’re meal prepping or looking for a last-minute dinner, this quiche is a winner—and it tastes even better the next day!
What you need:
Base:
- 4 sheets Filo Pastry
- Extra Virgin Olive Oil
Filling:
- 1 can Pink Salmon (approx. 415g, bones removed)
- 1 cup Milk (your preferred type of milk)
- 3 Eggs
- ½ Onion, finely chopped
- Optional Vegetables (e.g. Spinach, Silverbeet, Tomatoes, Mushrooms, Capsicum)
- Chives, Lemon Juice, Salt & Pepper to taste
- Any additional Herbs or Spices you enjoy
Topping:
- Shredded light Mozzarella Cheese (or whatever cheese you prefer).
What to do:
- Preheat your oven to 180°C (350°F).
- Brush each sheet lightly with olive oil and layer them in a quiche or pie dish, overlapping to fully cover the base. Fold in any excess edges. You can also skip adding the filo and bake the quiche without it, if you prefer.
- Mix together all filling ingredients in a mixing bowl.
- Pour the mixture evenly over the filo base.
- Sprinkle the cheese over the top.
- Bake the quiche for approximately 40 minutes, or until golden on top and set in the middle.
- Let it cool slightly before slicing. Serve warm or cold.
Tips & Variations
- I find the quiche actually tastes better the next day—the flavours deepen and it locks in all the moisture.
- Make a double batch, slice into portions and freeze for a quick grab-and-go meal anytime.
- Try different combinations of herbs and vegetables to keep it interesting every time you make it!