Crustless Salmon Quiche
|Canned salmon||7 3⁄4 Ounce (1 Can, 220 Gram)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Grated cheddar cheese/Swiss cheese||6 Ounce (175 Gram, 1 1/2 Cups)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
Drain salmon, reserving liquid; set both aside.
In blender or with electric mixer, blend salmon liquid, flour, salt, eggs and milk until smooth; pour into greased 10-inch (1.2 L) pie plate.
Sprinkle salmon, cheeses and green onions over, pressing down lightly with fork to dampen cheeses with egg mixture.
Bake in 400 °F (200 °C) oven for 25 to 35 minutes or just until set and knife inserted in centre comes out clean.
Let stand for 5 minutes before slicing.