Ingredients
-
1
-
-
1
-
1
-
1/2
-
1
-
2
-
1/2
-
2
-
-
2
-
4
-
1/2
-
1
-
1/2
Directions
Salmon Mushroom Quiche, I have no idea where I got this recipe It has been in my files for awhile I havent gotten around to trying it because Doug doesnt like mushrooms or quiche I might have to have a girls-only dinner just so I can make this! I think this could also be adapted to make bite-sized mini-quiches for a great appetizer YUM , I was a little worried about how this would turn out, but it tasted great! The salmon and cream cheese with chives goes together very well I had way too much egg and cream left over that didn’t fit into the pie shell Next time I will try only using 1 cup of half and half This was a great solution to making a creative dinner with leftover salmon It was also very easy to make with very little prep time
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Steps
|
1
Done
|
Preheat Oven to 325. |
|
2
Done
|
Prepare Filling: Heat Butter and Saut Onion and Mushrooms. Stir in Flour and Combine Well. Remove Pan from Heat. |
|
3
Done
|
Distribute Salmon Evenly in Unbaked Pie Shell. Dot With Lumps of Cream Cheese and Add Cooked Onions and Mushrooms. Sprinkle With Chives. |
|
4
Done
|
Prepare Custard: in a Large Bowl, Whisk Together Eggs and Half & Half. Add Salt and Cayenne. Pour Over Filling. Sprinkle With Parmesan Cheese. |
|
5
Done
|
Bake Until Golden Brown and Slightly Puffed in the Center. |
|
6
Done
|
Let Cool 15 Minutes Before Slicing. Serve Warm. |
