Salmon Quiche

Name: Salmon Quiche
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: 1 sheet refrigerated pie crust; 1 medium onion, chopped; 1 tablespoon butter; 2 cups shredded Swiss cheese; 1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed; 5 large eggs; 2 cups half-and-half cream; 1/4 teaspoon salt; Minced fresh parsley, optional

TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD: 8 servings.

Cooking is something that I’ve always liked doing. I pore over cookbooks the way other people read novels. This recipe came to me from my mother—it’s the kind of recipe you request after just one bite. And unlike some quiches, it’s very hearty! —Deanna Baldwin, Bermuda Dunes, California

Ingredients

1 sheet refrigerated pie crust
1 medium onion, chopped
1 tablespoon butter
2 cups shredded Swiss cheese
1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed
5 large eggs
2 cups half-and-half cream
1/4 teaspoon salt
Minced fresh parsley, optional

Directions

1. Unroll the crust into a 9-in. pie plate. Line unpricked pie crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion.
3. In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.

Nutrition Facts

1 piece: 456 calories, 30g fat (15g saturated fat), 221mg cholesterol, 524mg sodium, 17g carbohydrate (4g sugars, 0 fiber), 27g protein.

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