Salmon Quiche
Yield
servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
frozen, 9 inch, deep |
|
| ¾ | cup |
sour cream
|
|
| ¼ | cup |
mayonnaise
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | medium |
eggs
well beaten |
|
| ½ | cup |
milk
|
|
| 7 ¾ | ounces |
salmon
drained and flaked |
|
| 8 | ounces |
mozzarella cheese
grated |
|
| 8 | ounces |
cheddar cheese, medium
grated |
|
| ½ | cup |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
frozen, 9 inch, deep |
|
| 177 | ml |
sour cream
|
|
| 59 | ml |
mayonnaise
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2 | medium |
eggs
well beaten |
|
| 118 | ml |
milk
|
|
| 224 | ml/g |
salmon
drained and flaked |
|
| 231.2 | ml/g |
mozzarella cheese
grated |
|
| 231.2 | ml/g |
cheddar cheese, medium
grated |
|
| 118 | ml |
onions
chopped |
|
Directions
Place pie shells on cookie sheet.
Pre-bake according to package directions.
Cool on rack.
Blend together sour cream, mayonnaise, flour, eggs and milk.
Stir in salmon, mozzarella and cheddar cheese and onion.
Divide evenly between pie shells.
Bake in moderate oven, 350 Degrees F for 25 to 35 minutes.
