Salmon Quiche
Breakfast
1 baked pie shell
15-1/2 oz. can of salmon
3 beaten eggs
1 c sour cream
1/4 c salad dressing (peppercorn ranch is yummy)
1/2 c shredded cheddar cheese
1 T green onion, chopped
1/4 t dill
3 drops hot pepper sauce

Drain salmon, reserving liquid.  Add water to reserved liquid to make 1/2 c of liquid.  Flake salmon, removing skin and bones, set aside.

In a bowl, blend eggs, sour cream, salad dressing and reserved liquid.  Stir in salmon, cheese, onion, dill and hot pepper sauce.  Spoon into crust.  Bake at 325 F for 45 minutes or until a knife comes out clean.  Makes 6 servings.

jam
Nadine Melberg
When making the crust, I add 1/2 teaspoon of cayenne pepper to the crust.
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