Salmon (or Tuna) Parmesan Pie |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Requires an 8 or 9 inch springform pan Ingredients:
1 1/2 cups flour |
1/2 cup parmesan cheese, grated |
3/4 cup shortening |
3 tablespoons water (more as needed) |
1 (15 1/2 ounce) can salmon or 1 (15 1/2 ounce) can tuna or 1 lb baked fresh salmon or 1 lb tuna |
1 large onion, diced |
1 clove garlic, minced |
2 tablespoons butter |
2 cups sour cream |
4 eggs |
1 1/2 cups gruyere cheese, shredded |
1 teaspoon dill weed |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 375.
2. Make parmesan crust: Combine flour and parmesan cheese.
3. Cut in shortening until mixture resembles size of small peas.
4. Sprinkle with about 2 T water.
5. Form into a dough, adding more water as needed.
6. Press into an 8- or 9-inch springform pan.
7. Bake at 375 for 10 minutes.
8. Make filling: Saute onion and garlic in butter until onion is soft.
9. Beat sour cream and eggs until blended.
10. Drain salmon and break into bite-size pieces (if canned).
11. Stir into sour cream mixture along with vegetables, about 1 cup gruyere (reserving the other 1/2 cup), crumbled dill weed and salt.
12. Pour into baked crust; top with remaining gruyere.
13. Bake at 375 for 65 to 70 minutes.
14. Cool 15 minutes in pan.
15. Remove sides of pan and serve.
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