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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My mother-in-law shared the recipe for this cheesy salmon dish. It dresses up convenient canned salmon in a very satisfying way. We enjoy this pretty quiche frequently during Lent. -Jane Horn, Bellevue, Ohio Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
3 tablespoons cold butter |
3 tablespoons shortening |
1/4 cup milk |
filling: |
1 can (14-3/4 ounces) salmon, drained, bones and skin removed |
1 cup (4 ounces) shredded cheddar cheese |
1/4 cup chopped green pepper |
1/4 cup chopped onion |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
3 eggs |
1-1/4 cups milk |
Directions:
1. In a large bowl, combine the flour and salt; cut in butter and shortening until crumbly. Stir in milk.
2. On a floured surface, roll dough to fit a 9-in. pie plate. Transfer pastry to an ungreased pie plate; trim and flute edges. Bake at 350° for 10 minutes.
3. In a large bowl, combine salmon, cheese, green pepper, onion, flour, salt and pepper; spoon into crust. Combine the eggs and milk; pour over salmon mixture.
4. Bake for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.
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