Salmon Quiche
Yield
servingsPrep
40 minCook
50 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cheddar cheese
shredded |
|
| 2 | tablespoons |
onions
chopped |
|
| 14 | ounces |
canned salmon
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
tarragon leaves
|
|
| ¼ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cheddar cheese
shredded |
|
| 3E+1 | ml |
onions
chopped |
|
| 404.6 | ml/g |
canned salmon
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 1.3 | ml |
basil
|
*
|
| 1.3 | ml |
tarragon leaves
|
|
| 1.3 | ml |
oregano
|
|
| 1.3 | ml |
parsley leaves
|
|
Directions
Grease an 8 inch pie plate.
Sprinkle cheese and onion on bottom.
Drain salmon and flake over cheese and onion.
Mix together eggs and milk and pour evenly over all.
Sprinkle with seasonings and herbs.
Bake at 350 - 375? for 50 minutes or until set.
Serve hot.
