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Cheddar Salmon Quiche Recipe

Photo by: 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

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6 Servings
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.

Nutrition Facts: 1 serving (1 slice) equals 438 calories, 27 g fat (12 g saturated fat), 181 mg cholesterol, 903 mg sodium, 22 g carbohydrate, 1 g fiber, 26 g protein.

Cheddar Salmon Quiche published in Taste of Home February/March 2002, p29

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Reviews for Cheddar Salmon Quiche (1)