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Salmon and Swiss Chard Quiche


  • cooking spray

  • 1 tablespoon olive oil

  • ½ bunch Swiss chard, chopped

  • 1 ½ cups sliced button mushrooms

  • ⅓ cup chopped onion

  • 2 tablespoons smoked salmon

  • 3 large eggs

  • 1 ½ cups low-fat milk

  • ¼ teaspoon salt

  • ¼ teaspoon ground nutmeg

  • ⅛ teaspoon freshly ground black pepper

  • chopped fresh chives for garnish (Optional)



  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch pie plate with nonstick cooking spray.

  2. Heat oil in a large skillet over medium heat. Add Swiss chard, mushrooms, and onion. Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 10 minutes.

  3. Spread chard mixture on bottom of prepared pie plate. Break salmon into pieces and arrange evenly over chard. Whisk together eggs, milk, salt, nutmeg, and pepper in a bowl. Pour over salmon.

  4. Bake until a knife inserted in center comes out clean, 28 to 30 minutes. Cool about 10 minutes before cutting into wedges. Top with chives (if using).

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