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Almond Salmon Quiche

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  Whole wheat flour 1 Cup (16 tbs)
  Shredded cheddar cheese 2⁄3 Cup (10.67 tbs)
  Finely chopped almonds 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Cooking oil 6 Tablespoon
  Canned salmon 15 1⁄2 Ounce (1 Can)
  Eggs 3 , beaten
  Dairy sour cream 1 Cup (16 tbs)
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Shredded sharp cheddar cheese 1⁄2 Cup (8 tbs)
  Grated onion 1 Tablespoon
  Dried dill weed 1⁄4 Teaspoon
  Bottled hot pepper sauce 3 Drop

For crust, stir together flour, the 2/3 cup cheese, almonds, salt, and paprika.
Stir in oil.
Set aside 1/2 cup of the crust mixture.
Press remaining mixture into bottom and sides of 9-inch pie plate.
Bake in 400° oven 10 minutes.
Remove from oven; reduce oven temperature to 325°.
For filling, drain salmon, reserving liquid.
Add water to reserved liquid, if necessary, to make 1/2 cup liquid.
Flake salmon, removing bones and skin.
Mix eggs, sour cream, mayonnaise, and reserved salmon liquid.
Stir in salmon, the 1/2 cup cheese, onion, dillweed, and pepper sauce.
Spoon into crust.
Sprinkle with reserved crust mixture.
Bake in 325° oven for 45 minutes or till firm in center.

Recipe Summary

Side Dish

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