This recipe provided by Kellogg’s Healthy Beginnings

Salmon Quiche

This quiche is wonderful for a weekend brunch or a family dinner. Just add a tossed salad and crusty whole grain rolls for a complete meal.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Breakfast
Servings: 6


  • 1 cup corn flakes cereal crushed to 1/3 cup
  • 1/2 cup chopped onion
  • 2 teaspoons vegetable oil
  • 1 cup 4 oz. shredded Swiss or cheddar cheese
  • 1 can 7 3/4 oz. salmon, drained, flaked and skin and bones removed
  • 6 eggs slightly beaten
  • 1 cup low-fat plain yogurt
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried dill weed or dried oregano leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Generously grease bottom and sides of 9-inch pie plate or coat with nonstick cooking spray. Sprinkle with corn flake cereal crumbs, turning pie plate to evenly distribute crumbs. Set aside.
  • In small skillet cook onion in hot oil over medium heat until tender. Spread in pie plate. Sprinkle cheese and salmon over onion.
  • In medium bowl whisk together eggs, yogurt, flour, dill weed, salt and pepper.
  • Place pie plate on center oven rack. Carefully pour egg mixture over salmon and cheese. Bake at 325°F for 35 to 45 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes before serving. Cut into wedges to serve.
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