Salmon Quiche 1 cup whole wheat flour 2/3 cup shredded Cheddar cheese ½ cup chopped almonds ¼ tsp salt ¼ tsp paprika ¼ cup oil 3 large eggs, beaten 1 (8 oz) carton sour cream ½ cup shredded Cheddar cheese ¼ cup mayonnaise 1 T grated onion 1 tsp chopped fresh dill or ¼ tsp dried dillweed 1/8 tsp hot sauce 1 (14 ¾ oz) can salmon, undrained ½ tsp chopped fresh dill Combine first 6 ingredients in a medium bowl, stirring until well blended. Press crust mixture in bottom and up sides of a 9-inch quiche dish. Bake at 400 degrees for 10 minutes. Remove from oven; reduce heat to 325 degrees. Combine eggs and next 6 ingredients in a large bowl; stir well. Drain and flake salmon, reserving liquid. Remove and discard bones and skin from salmon, if desired. Add salmon to egg mixture. Add water to reserved liquid to measure ½ cup; add to salmon mixture, stirring well. Spoon salmon mixture into crust. Bake at 325 degrees for 45 to 50 minutes. Sprinkle with ½ tsp fresh dill. |
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