This salmon quiche recipe was one my father would always make on holidays for family members who didn't like turkey or ham. It's become a staple at my holiday dinners as well. Everyone who's eaten it has loved it and begged for the family recipe afterward. We always make two and freeze one for later. It's excellent paired with a side of grilled asparagus.
Ingredients
- evaporated milk: 1 can (12 fluid ounce can)
- ounces cubed Cheddar cheese: 8 piece
- eggs: 4 piece
- medium onion: 0.25 piece (diced)
- pinch salt: 1 piece
- pinch ground black pepper: 1 piece
- pinch garlic powder: 1 piece
- pinch dried parsley: 1 piece
- pinch dried sage: 1 piece
- salmon, drained, flaked and bones removed: 1 can (14.75 ounce can)
- frozen pie crust: 1 piece (9 inch)
- cheddar cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Combine evaporated milk, cubed Cheddar, eggs, onion, salt, pepper, garlic powder, parsley, and sage in a blender; blend until smooth.
-
Spread salmon over the pie crust and sprinkle with 1/2 of the shredded Cheddar. Pour in egg mixture, then top with remaining shredded Cheddar.
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
