Smoked Salmon Quiche1 1.jpg

Smoked Salmon & Chard Quiche


5 from 2 votes
Smoked Salmon Quiche1 1.jpg
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Smoked Salmon & Chard Quiche

Prep Time30 mins
Cook Time1 hr
Chill Time30 mins
Total Time1 hr 30 mins
Course: Breakfast, Main Course
Servings: 1 (9-inch) Quiche
Calories: 2924kcal
Author: Carol Kicinski


For the pie crust:

  • 1/3 cup chickpea flour
  • 1/3 cup white rice flour
  • 1/3 cup tapioca flour
  • 4 ounces cream cheese cubed
  • ½ cup chilled butter cubed

For the filling:

  • 2 tablespoons extra-virgin olive oil
  • 4-6 leaves rainbow chard stems removed and leaves torn
  • 4-6 ounces smoked salmon
  • 4 ounces goat cheese cut into ½-inch cubes
  • ½ medium tomato cut into ¼-inch slices
  • 4 large eggs
  • 1 cup whole milk
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon Herbes de Provence
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper


  • Combine all the pie crust ingredients in a food processor fitted with the steel blade. Pulse until it all comes together into a ball of dough. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. (Can be made 1 day in advance.)
  • In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chard and sauté until wilted. Remove from the pan and place on a paper towel to drain.
  • Once the dough has chilled, roll it out between 2 sheets of plastic wrap until ¼- to ½-inch thick. Peel off the top layer of plastic wrap and transfer the exposed side down into a 9-inch pie plate. Peel off the other layer of plastic wrap and use damp fingers to gently press the dough down into the plate, making sure to fill in any gaps. Mold the edges of the pie crust with your fingers, trimming off any excess dough and using it to repair any gaps.
  • Preheat the oven to 350°F. Arrange the chard, smoked salmon, goat cheese, and tomato slices in the pie shell. In a medium mixing bowl, whisk together the eggs, milk, Parmesan, Herbes de Provence, salt, and pepper. Pour into the pie shell over the other ingredients. Gently cover the edges of the quiche with aluminum foil. Bake for 40 minutes or until the quiche has begun to set. Remove the foil and continue to bake until the quiche has fully set and the crust has browned, about 15-20 more minutes depending on the depth of the baking dish. Serve warm.


Nutrition Facts
Smoked Salmon & Chard Quiche
Amount Per Serving
Calories 2924 Calories from Fat 2007
% Daily Value*
Fat 223g343%
Saturated Fat 116g580%
Cholesterol 1148mg383%
Sodium 4819mg201%
Potassium 2172mg62%
Carbohydrates 129g43%
Fiber 9g36%
Sugar 26g29%
Protein 105g210%
Vitamin A 19445IU389%
Vitamin C 66mg80%
Calcium 1096mg110%
Iron 14.2mg79%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Magazine Quiche Salmon Swiss Chard
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