Salmon Quiche With Buttermilk
|Low fat cottage cheese||125 Milliliter (1/2 Cup)|
|Ricotta cheese||125 Milliliter (1/2 Cup)|
|Buttermilk||60 Milliliter (1/4 Cup)|
|Scallions||2 , finely chopped|
|Eggs||2 , beaten|
|Red salmon||15 1⁄2 Ounce, drained (439 Gram, With Bones)|
|Freshly grated nutmeg||1 Dash|
|9 inch whole wheat pie crust||1|
Combine the cheeses and buttermilk in a blender and process on low speed until combined.
Place in a large bowl and add scallions and eggs.
Flake salmon meat and crush the bones; add to the cheese mixture with a dash of nutmeg.
Pour salmon mixture into the pie crust and place in a preheated 400°F (200°C.) oven.
Bake for 20 minutes, then turn down the heat to 350°F (175°C.) and bake 10 to 15 minutes longer, until quiche is puffed and golden brown.
Serve hot or at room temperature.