Salmon Quiche
Yield
1 quichePrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| ½ | cups |
mushrooms
chopped |
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ½ | cup |
mayonnaise
|
|
| 1 | can |
canned salmon
drained and flaked |
*
|
| ¼ | cup |
light cream (half&half)
|
|
| ⅛ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
garlic salt
|
|
| 1 | teaspoon |
horseradish
prepared |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 3 | large |
eggs
beaten |
|
| 1 | cups |
swiss cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 118 | ml |
mushrooms
chopped |
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 118 | ml |
mayonnaise
|
|
| 1 | can |
canned salmon
drained and flaked |
*
|
| 59 | ml |
light cream (half&half)
|
|
| 0.6 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
garlic salt
|
|
| 5 | ml |
horseradish
prepared |
|
| 5 | ml |
worcestershire sauce
|
|
| 3 | large |
eggs
beaten |
|
| 237 | ml |
swiss cheese
shredded |
|
Directions
Line a 9-inch quiche dish or pie plate with pastry; trim excess pastry around edges and flute.
Prick bottom and sides of quiche shell with a fork.
Bake at 425℉ (220℃) for 10 to 12 minutes.
Combine remaining ingredients, except cheese, stirring well; set aside.
Sprinkle ½ cup cheese into pastry shell; top with salmon mixture.
Bake at 375℉ (190℃) for 50 minutes.
Sprinkle remaining cheese over quiche and bake 5 additional minutes.
