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Salmon quiche

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Ingredients/Components

salt - 1/2 tsp
dairy sour cream - 1 c
beaten eggs - 3 item
paprika - 1/4 tsp
dried dill weed - 1/4 tsp
shredded sharp Cheddar cheese - 2/3 c
mayonnaise or salad dressing - 1/4 c
grated onion - 1 Tbsp
can salmon - 1 1/2
whole-wheat flour - 1 c
chopped almonds - 1/4 c
corn or other cooking oil - 6 Tbsp
drops bottled hot pepper sauce - 3 item

How to make salmon quiche:

For crust, combine the whole-wheat flour, the 2/3 cup cheese, the almonds, salt and paprika in a bowl. Stir in oil. Set aside 1/2 cup of the crust mixture. Press remaining mixture into the bottom and up the sides of a 9-inch pie plate. Bake crust in 400° oven for 10 minutes. Remove from oven. Reduce oven temperature to 325°.

Meanwhile, for filling, drain salmon, reserving liquid. Add water to reserved liquid, if necessary, to make 1/2 cup liquid. Flake salmon, removing bones and skin; set aside. In a bowl, blend together eggs, sour cream, mayonnaise or salad dressing and reserved salmon liquid. Stir in salmon, the 1/2 cup cheese, the onion, dill weed and hot pepper sauce. Spoon filling into crust. Sprinkle with reserved crust mixture. Bake in 325° oven 45 minutes or until firm in center. Makes 6 servings.

Recipe categories: Main dish, Saltwater fish, Salmon.

Rating:

2.8

Average rating: 2.8, total votes: 5

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