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Cheddar Salmon Quiche

 Cheddar Salmon Quiche
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
6 ServingsPrep: 25 min. Bake: 50 min. + standing

Ingredients

  • 1 cup King Arthur Unbleached 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 King Arthur Unbleached 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 to fit a 9-in. pie plate. Transfer
  • pastry to an ungreased pie plate; trim and flute edges. Bake at
  • 350° for 10 minutes.
  • In a large bowl, combine salmon, cheese, green pepper, onion, flour,

2 of 2

Cheddar Salmon Quiche (continued)

Directions (continued)

  • 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.
Nutritional 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.