Salmon Quiche
8 oz. cheddar cheese, cubed
1/4 C onion, diced
4 eggs
1 can (12 oz.) evaporated milk
Pinch of salt
Pinch of black pepper
Pinch of garlic powder
Pinch of dried parsley
1 can (14.75 oz.) salmon, drained, flaked & de-boned
1 frozen pie crust (9"), thawed
1/2 C cheddar cheese, shredded & divided
Preheat oven to 375-degrees F. In a blender, combine cubed cheddar cheese, onion, eggs, evaporated milk, salt, black pepper, garlic powder and parsley. Blend until smooth. Place the pie crust into a greased glass baking dish. Spread salmon over the pie crust. Sprinkle with 1/4 cup of the shredded cheddar cheese; pour in egg mixture. Top with remaining 1/4 cup of shredded cheddar cheese. Bake for thirty minutes, or until a toothpick inserted into the center comes out dry. Allow to cool slightly before slicing and serving.
Note: Salmon Quiche can be served as a side dish or main meal.
Recipe featured in the Larkin Community Cookbook.
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