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Salmon Quiche


Thursday, January 01, 2004
6 servings
9 inch deep-dish unbaked pie shell3 eggs, beaten
8 oz. sour cream
1/4 cup mayonnaise
2/3 cup sharp Cheddar cheese, shredded
1 tbsp. grated onion
1/2 tsp. dry dill weed
1/4 tsp. salt
1/4 tsp. pepper
3 drops Tabasco sauce
15 1/2 oz. can salmon, undrained
1/2 cup Cheddar cheese, shredded
Preheat oven to 350 degrees. Bake pie shell for 10 to 12 minutes. Take out of oven and let rest. Reduce oven temperature to 325 degrees.

Mix eggs, sour cream, mayonnaise, 2/3 cup Cheddar cheese, onion, dill, salt and pepper, and Tabasco sauce in a bowl. Stir well. Drain salmon, reserving liquid. Flake and pick over the salmon. Add water to reserved salmon liquid to measure 1/2 cup. Add to egg and salmon mixture. Spoon salmon mixture into crust. Then add 1/2 cup Cheddar cheese. Bake at 325 degrees for 45 to 50 minutes until set.
Nutrition Facts:
Ken Oliver, Cooking With Ken, e-mail:
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