Salmon Veggie Quiche

This elegant quiche can be made with red sockeye salmon as well as tuna or even canned cubed ham.

Serves: 6Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy


Serves: 6

Ingredients

  • 2 Tbsp. butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • ⅓ cup chopped green onion
  • 1 can (14 oz.) pink salmon, drained
  • 1½ cups grated Gouda cheese, divided
  • 1 unbaked pie crust (9")
  • 4 eggs
  • ½ cup sour cream
  • ¾ cup light cream
  • 2 Tbsp. Dijon mustard
  • ½ tsp. dried dill weed
  • 2 Tbsp. grated Parmesan cheese

Directions

  • Preheat oven to 375°F. In medium pan, melt butter over medium heat; add onion, garlic, and green onion. Cook and stir 5 minutes until tender.
  • Drain salmon and remove skin and bones. Flake salmon and add to onion mixture. Place ½ cup Gouda cheese in bottom of pie crust and top with salmon mixture; top with rest of Gouda.
  • In medium bowl, combine eggs, sour cream, light cream, mustard, and dill weed; pour slowly into pie crust. Top with Parmesan cheese.
  • Bake for 35 to 45 minutes until filling is puffed, set, and golden brown.