Ingredients:
1 (12 ounce) can evaporated milk
4 eggs
2 1/2 cups shredded cheddar cheese ( I used a Mexican blend)
1/4 cup diced onion
1/4 teaspoon salt
1/4 teaspoon black powder
1/4 teaspoon garlic powder
1 ( 14.75 ounce) can pink salmon, drained flaked and bones removed
Directions:
Preheat oven to 350 degrees.
Spray 9 inch pie plate or quiche dish with cooking spray
Puree evaporated milk, eggs, 2 cups cheese, onion, garlic and salt and pepper in blender until smooth
Spread salmon evenly over the bottom of the prepared pan.
Sprinkle with 1/4 cup cheese.
Pour the mixture on top
Top with remaining 1/4 cup cheese
Bake quiche until it has puffed up and a toothpick inserted into the center comes out clean. Should take about 35-40 minutes
Cool for 5-10 minutes before cutting into it.
This is from 2016 Allrecipe magazine. Finally got to make it.
We liked it. Easy and low carb since is doesn't have a crust.
This looks good. I like salmon cakes, but don't know if I would like this one. Hmmm, wonder if the salmon cake filling would be good in a pie. Might have to work on trying that out.
ReplyDeleteI hope you give your idea a try. Let me know how it turns out
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