Salmon Quiche

Unlike some quiches, this quiche is hearty enough that it appeals equally to both woman and men.

Yield

6 to 8 servings

Ingredients

1 10-inch unbaked pastry shell
1 medium onion, chopped
1 tablespoon butter
2 cups (8 ounces) shredded Swiss cheese
1 (14.75 ounce) can salmon, drained, flaked and cartilage removed
5 eggs
2 cups half-and-half cream
1/4 teaspoon salt
minced fresh parsley, optional

Directions

Preheat oven to 450°F (232°C). Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire cooling rack.

Reduce oven temperature to 350°F (177°C). In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion. In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture.

Bake for 45 to 50 minutes or until a knife inserted near the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting.

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