Recipe by Lauren Clark
This is so yummy. Everyone loves it.
Top Review by Greeny4444
I chose this recipe for the filling only, because I had another crust idea! I omitted the green peppers, because I didn't have any, but other than that, followed the recipe, up to the baking part. Oh, I also added a tsp. of sage, because I was reading/making a butternut squash recipe at the same time, and I was supposed to add the sage to THAT one, and I added it to THIS one.....oops! It didn't ruin it, though. Anyway, for the crust, I took Grand's biscuits, and tore them in half, and pressed them down in greased muffin cups. I filled the muffin cups with the salmon mixture, and poured the egg/milk mix on top of it (to make individual quiches), and I baked them at 350 for 25-30 minutes (I think it was closer to 25 minutes - I was watching them). They TOTALLY overflowed, but once you got the part out that was actually in the muffin cup, it looked and tasted good! I used Grand's reduced fat buttermilk biscuits (8 count), but the flaky layer biscuits separated into thirds or fourths even might work better. I got 12 muffin-cup salmon quiches, and a 24-oz corningware with the rest of the quiche, topped with 2 more biscuits separated in half (that I cooked a bit longer). My husband came home, smelled dinner, and I told him I was making salmon quiche. He doesn't really like salmon, but he told me he thought this was good without me even asking what he thought! That's a do-again. :) Thanks!
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 3 tablespoons cold butter or 3 tablespoons margarine
- 3 tablespoons shortening
- 1⁄4 cup milk
- 1 (14 3/4 ounce) can salmon, drained, bones and skin removed
- 1 cup shredded cheddar cheese
- 1⁄4 cup chopped green pepper
- 1⁄4 cup chopped onion
- 1 tablespoon all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 3 eggs, beaten
- 1 1⁄4 cups milk
Directions See How It's Made
- In a bowl, combine the flour and salt; cut in butter and shortening until crumbly.
- Stir in milk.
- On a floured surface, roll dough into a 10 inch circle.
- Transfer to an ungreased 9 inch pie plate or quiche dish.
- Trim and flute edges.
- Bake at 350 degrees for 10 minutes.
- In a bowl, combine salmon, cheese, green pepper, onion, flour, salt, and pepper; spoon into crust.
- Combine the eggs and milk; pour over salmon mixture.
- Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean.
- Let stand for 10 minutes before cutting.