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EntreesFirm Tofu

Salmon Quiche

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.


10-1/2 to 12 oz firm tofu, well drained

2 cans salmon or cooked salmon fillet

2/3 cup chopped spinach leaves

2 tablespoons minced parsley

1 – 9 inch baked pie shell (see recipe below or use a pre-made pie shell)

1 cup grated Cheddar cheese

3 eggs, lightly beaten

2/3 cup milk

2 tablespoons onion, chopped

1/2 teaspoon salt


In a medium bowl, combine tofu, salmon; beat until smooth.

Add spinach and parsley and mix well; add 1/2 cup Cheddar cheese.

Combine eggs, milk, salt and chopped onion; mix well.

Mix with salmon mixture.

Place mixture in baked pastry shell.  Sprinkle 1/2 cup of Cheddar cheese on top.

Microwave cooking – Cook on full power for 12 or 15 minutes in microwave, turn dish twice during cooking.  Let sit for 10 minutes or until center is firm.

Oven cooking – Bake in pre-heated oven, 325°F for 40 to 45 minutes.



1-1/2 cups all-purpose flour, sifted

1-1/4 teaspoon salt

1/2 cup vegetable oil

3 teaspoons milk


Mix flour and salt.  Mix oil and milk; add to flour.  Mix and knead.  Shape dough into a flattened round with rolling pin.  Place in pie dish.  Prick the pie shell all over with a fork so that air trapped below the shell can escape rather than cause bubbles in the crust.

Bake in 475°F oven for 5 to 7 minutes.  Let it cool.

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