Taste of Home
Cheddar Salmon Quiche
TOTAL TIME: Prep: 25 min. Bake: 50 min. + standing
YIELD: 6 servings.
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
Ingredients
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1 cup all-purpose flour
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1/4 teaspoon salt
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3 tablespoons cold butter
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3 tablespoons shortening
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1/4 cup whole milk
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FILLING:
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1 can (14-3/4 ounces) salmon, drained, bones and skin removed
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1 cup shredded cheddar cheese
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1/4 cup chopped green pepper
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1/4 cup chopped onion
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1 tablespoon all-purpose flour
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1/2 teaspoon salt
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1/8 teaspoon pepper
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3 large eggs
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1-1/4 cups whole milk
Directions
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1.
In a large bowl, combine the flour and salt; cut in butter and shortening until crumbly. Stir in milk.
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2.
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.
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3.
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.
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4.
Bake for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 438 calories, 27g fat (12g saturated fat), 181mg cholesterol, 903mg sodium, 22g carbohydrate (4g sugars, 1g fiber), 26g protein.
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