KN, p. 213 "Nobody Dies Eating Salmon Quiche"
Author: Sheila & Charlie Kerrian
Recipe type: Entree
Cuisine: American
Serves: 6
- Ingredients for Topping:
- 1/4 cup flour
- 1/3 cup shredded cheddar
- 1/8 cup chopped almonds
- 1/4 teaspoon sea salt
- 1/8 teaspoon paprika
- 2 Tablespoons vegetable oil
- Plus....
- Ingredients for Filling:
- 9” deep dish pie crust
- 3 extra large eggs, lightly beaten
- 1 cup sour cream or yogurt
- 1/4 cup mayo
- 1/2 shredded cheddar
- 1/2 Tablespoon onion powder
- 1/4 teaspoon dried dill
- 1 tablespoon Dijon mustard
- 14 ounces cooked salmon (we used canned salmon)
- For Topping:
- Using a fork, mix together flour, 1/3 cup shredded cheddar, chopped almonds, sea salt, paprika, and vegetable oil.
- Set aside.
- For Filling:
- Bake empty pie shell at 350 for ten minutes to reduce ‘soggy bottom.’ Remove from oven and set aside.
- Drain salmon. Save juice. Add water to juice to make 1/2 cup.
- Remove bones and skin and flake the salmon.
- Blend eggs, sour cream, mayo, and salmon liquid.
- Add salmon, 1/2 cup shredded cheese, onion, dill, and mustard, and stir.
- Spoon mixture into pie crust.
- Sprinkle evenly with topping. Cover edges with pie crust ‘savers’ or strips of aluminum foil to protect the crust from burning.
- Bake at 350 for 45 minutes or until firm in the center and topping is lightly toasted.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2018/03/knr-p-213-nobody-dies-eating-salmon-quiche/
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