Salmon Quiche

I like canned salmon. There, I said it. I know it sometimes gets a bad rap, but I find canned salmon very convenient to have around. If you didn’t already know this- canned salmon is made from wild caught salmon and has all the nutritional benefits of fresh.  If you are looking for something different to do with canned salmon, you might want to try this recipe.

If you prefer, you could use fresh salmon. About 12 oz. of cooked salmon, flaked, would be used in place of the canned salmon.

The crust is a breeze to make. It’s pressed into the pie pan, rather than being rolled out. The crust is made with whole wheat flour, almonds and cheddar cheese. Yum. You could use this crust recipe for other quiches.

Did I mention it also freezes well?

Salmon Quiche

 1 c. whole wheat flour

2/3 c. shredded sharp cheddar cheese

1/4 c. chopped almonds

1/2 t. salt

1/2 t. paprika

6 T. oil

1 (15 oz.) can salmon, flaked, drained, liquid reserved, bones and skin removed

3 eggs, beaten

1 c. sour cream

1/4 c. mayo or salad dressing

1/2 c. shredded sharp cheddar cheese

1 T. grated onion

1/2 t. dillweed

3 drops Tabasco

For crust, combine first 5 ingredients in a bowl. Add oil and mix well. Press into a 9 inch pie plate. Bake in a 400 degree oven for 10 minutes. Remove pie crust from oven and reduce oven temperature to 325 degrees. Meanwhile, begin filling. If needed, add water to reserved salmon juice to measure 1/2 cup. Combine remaining ingredients in a bowl, including reserved liquid. Pour into prepared crust and bake for 45 minutes or until set in the center. Makes 6 servings.