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Cheddar Salmon Quiche

Total Time

Prep: 25 min. Bake: 50 min. + standing

Makes

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

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter
  • 3 tablespoons shortening
  • 1/4 cup whole milk
  • FILLING:
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 large eggs
  • 1-1/4 cups whole milk

Directions

  1. In a large bowl, combine the flour and salt; cut in butter and shortening until crumbly. Stir in milk.
  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.
  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.
  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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