Salmon-Egg Quiche
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A home-kitchen version of salmon-egg quiche, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- unbaked deep 9-inch pie shell
- 1 (1 lb.) can salmon
- juice of 1/2 lemon
- 1 onion, minced
- 2 Tbsp. butter
- 2 Tbsp. chopped parsley
- 6 eggs, beaten
- 1 1/2 c. light cream or milk
- 1 tsp. seasoned salt
- 1/4 tsp. pepper
Method
Bake shell in very hot oven (450°) for 5 minutes.
Drain salmon liquid into bowl.
Remove bones and skin.
Flake salmon. Put in pie shell and sprinkle with lemon juice.
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