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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Meet the Cook: This recipe came to me from my mother - it's the kind you request after just one bite! Unlike some quiches, it's also hearty enough that it appeals equally to both woman and men. Cooking is something that I've always liked. I pore over cookbooks the way other people read novels! In addition, I collect antique kitchen utensils. My husband and I have one son, 12. -Deanna Baldwin, Bermuda Dunes, California Ingredients:
1 unbaked pastry shell (10 inches) |
1 medium onion, chopped |
1 tablespoon butter |
2 cups (8 ounces) shredded swiss cheese |
1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed |
5 eggs |
2 cups half-and-half cream |
1/4 teaspoon salt |
minced fresh parsley, optional |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion.
3. In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting. Yield: 6-8 servings.
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