Salmon Quiche: Submitted by: Jack | Date Added: 20 Nov 2010
Listed in: Fish

1 pie crust 9-inch diameter and deep frozen
1 1 / 2 cup shredded Swiss cheese
1 can of salmon 7 1 / 2 ounces (213 g) drained and flaked
1 tsp. tablespoons finely chopped onion
1 tsp. tablespoons finely chopped celery
1 tsp. tablespoons finely chopped parsley
1 tsp. tablespoons flour
1 / 2 tsp. teaspoon salt
3 eggs beaten
1 cup light cream or table cream
1 tsp. tablespoons grated Parmesan cheese

Preheat oven to 375 degrees F. Place pie crust on a baking sheet and let thaw 10 minutes.

In a medium bowl, mix Swiss cheese, salmon, onion, celery, parsley, flour and salt. With a spoon, sprinkle this mixture in unbaked pie crust.

In a bowl, mix the eggs with the cream, pour over cheese mixture Switzerland. Sprinkle with Parmesan.

Bake 35 minutes or until a knife inserted in center of quiche comes out clean.

Makes 6 servings.

Note: You can substitute 1 can of salmon by 6 1 / 2 ounces (184 g) tuna, ham or chicken crumbled.

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