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Salmon Quiche

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YIELD

servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

2 2
EACH EACH PIE SHELL (9 INCH)
frozen, 9 inch, deep
¾ 177
CUP ML SOUR CREAM
¼ 59
CUP ML MAYONNAISE
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 2
MEDIUM MEDIUM EGGS
well beaten
½ 118
CUP ML MILK
7 ¾ 224
OUNCES ML/G SALMON
drained and flaked
8 231.2
OUNCES ML/G MOZZARELLA CHEESE
grated
8 231.2
OUNCES ML/G CHEDDAR CHEESE, MEDIUM
grated
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 335g (11.8 oz)
Amount per Serving
Calories 873 61% from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 26g 131%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 1123mg 47%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 4%
Sugars g
Protein 80g
Vitamin A 21% Vitamin C 3%
Calcium 76% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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