Name: Salmon Quiche
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 sheet refrigerated pie crust -; 1 medium onion, chopped -; 1 tablespoon butter -; 2 cups shredded Swiss cheese -; 1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed -; 5 large eggs -; 2 cups half-and-half cream -; 1/4 teaspoon salt -; Minced fresh parsley, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Salmon Quiche

1. 1 sheet refrigerated pie crust -

2. 1 medium onion, chopped -

3. 1 tablespoon butter -

4. 2 cups shredded Swiss cheese -

5. 1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed -

6. 5 large eggs -

7. 2 cups half-and-half cream -

8. 1/4 teaspoon salt -

9. Minced fresh parsley, optional -

How to cook deliciously - Salmon Quiche

1. Stage

Preheat the oven to 450°F. Carefully unroll the pie crust into a 9-inch pie plate, and press the dough firmly along the sides and bottom. Line the unpricked crust with a double thickness of heavy-duty aluminum foil. Bake for eight minutes. Remove the foil, and bake five minutes longer. Remove the pie plate from the oven, and let it cool on a wire rack. Reduce oven temperature to 350°. Editor's Tip: We have more tips on how to blind bake a pie crust (and why it's necessary).

2. Stage

In a small skillet, saute the onion in butter until tender and translucent. Sprinkle the cheese on the crust, then layer with the salmon and cooked onion. Editor's Tip: The bones in canned salmon are softened during processing so they're edible. But if the texture bothers you, pick them out before adding to your salmon quiche.

3. Stage

In a small bowl, whisk eggs, cream and salt together. Carefully and evenly pour into the pie crust over the salmon mixture. Bake the salmon quiche for 45 to 50 minutes or until a knife inserted in the center comes out clean. Let stand five minutes. If desired, garnish your salmon quiche with chopped parsley.