Cheddar Salmon Quiche
Taste of Home
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My mother-in-law shared the recipe for this cheesy salmon dish. It dresses up convenient canned salmon in a very satisfying way. We enjoy this pretty quiche frequently during Lent.
-Jane Horn, Bellevue, Ohio
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 1 hour + standing
Ingredients:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons cold butter
- 3 tablespoons shortening
- 1/4 cup milk
- FILLING:
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 1 cup (4 ounces) shredded cheddar cheese
- 1/4 cup chopped green pepper
- 1/4 cup chopped onion
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 eggs
- 1-1/4 cups milk
Directions:
In a large bowl, combine the flour and salt; cut in butter and shortening until crumbly. Stir in milk.
On a floured surface, roll dough into a 10-in. circle. Transfer to an ungreased 9-in. pie plate or quiche dish. Trim and flute edges. Bake at 350° for 10 minutes.
In a large bowl, combine salmon, cheese, green pepper, onion, flour, salt and pepper; spoon into crust. Combine the eggs and milk; pour over salmon mixture.
Bake for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.