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Salmon Quiche
This flavorful quiche is made with canned salmon and a little onion and lemon juice. This makes a tasty brunch or lunch, or make it for a fuss-free family dinner.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
- unbaked 8-inch pie crust, deep dish
- 1 can (15 - 16 ounces) salmon
- 2 tablespoons lemon juice
- 1 onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons chopped parsley
- 6 eggs, beaten
- 1 1/2 cups milk or half-and-half
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
Instructions:
Bake pie shell at 450° for 5 minutes.
Drain salmon liquid into a bowl; set aside. flake salmon, removing bones and skin. Put flaked salmon in pie crust; sprinkle with lemon juice. Cook the minced onion in butter until tender; sprinkle over the salmon with the parsley. Add eggs to the salmon liquid, along with cream and seasonings; mix to blend well. Pour over the salmon in pie crust. Bake at 350° for 45 to 55 minutes, until firm. Cut in wedges and serve hot.
Salmon quiche serves 6.