Salmon Quiche With Mushrooms
|Milk||2⁄3 Cup (10.67 tbs)|
|Canned salmon||16 Ounce, drained and cleaned|
|Canned mushrooms||4 Ounce, drained (1 Can)|
|Finely chopped green onion||2 Tablespoon|
|Finely chopped parsley||2 Tablespoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Cayenne pepper||1 Dash|
|9 inch baked pastry shell||1 (In A Glass Pie Dish)|
1. Beat eggs and milk together until blended. Add salmon, breaking up lightly with a fork. Gently stir in remaining ingredients. Pour mixture into baked pie shell, being sure the solids are distributed evenly in the bottom of the shell.
2. Microwave, uncovered, at Time Cook (power level 7) for 12 to 15 minutes, rotating the dish 1/4 turn every 3 minutes. Let stand for 5 to 10 minutes, or until center becomes firm.