Salmon Quiche

Salmon Quiche

Start off by sautéing ½ cup of chopped onions, a few handfuls of cut kelp, and as much baby spinach as you want in olive oil.
Warm up 2 cups of crumbled salmon. Mine was frozen leftovers from a big salmon fillet.

In a separate bowl, scramble 9 eggs with lemon pepper, dill and garlic. Mix in veggies and salmon. Pour all into a baking dish. Crumble 6 slices of bacon on top and bake at 425* for about 25 minutes.


prep time:
cook time:5 min
ready in:
  • 9 eggs
  • 2 cups salmon
  • onions
  • kelp and spinach
  • olive oil
  • lemon pepper, dill, garlic
  • bacon