Delightful Salmon Breakfast Quiche

Salmon Breakfast Quiche

This salmon breakfast quiche could be called a lot of things; breakfast casserole, frittata, crustless quiche, but no matter what you call it, you’ll agree this recipe is a deliciously different brunch or breakfast item. Ole lived on these while crab and black cod fishing off the Oregon coast. Leftovers freeze beautifully.


1 (14-to 15-ounce) can salmon, drained and liquid reserved
12 eggs
⅛ teaspoon hot sauce
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
2 cups Monterey Jack cheese, grated
2 cups cottage cheese
1 cup fresh spinach, chopped


Preheat the oven to 350˚F.

Whisk the eggs in a large bowl until well blended, add the reserved salmon liquid and hot sauce.

Sift the flour, salt and baking powder. Blend into the egg mixture. Add the salmon, cheeses and spinach, mix well. Pour into a well-greased 9 by 13-inch baking dish.

Bake for 35-45 minutes or until a knife inserted near the center comes out clean. Serve right away.

Makes 6 servings

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