Recipe by Judikins
This recipe came from a great Washington friend years ago. We enjoyed it with them many, many times as did others. I think you'll find it wonderful too.
Top Review by SugarJen
I don't want to rate this because it's possible that it's just not my kind of thing. It wasn't really a quiche per se, more like a salmon mousse pie. My husband liked it. I will say two things. The cornflakes were really heavy and oily. I would suggest either using less butter or just using a premade crust. The other thing is that I would recommend stirring the salmon in, not using the mixer as the recipe suggests. I did that and the filling all looked pink, which I didn't think was very appealing. I think if you stirred it in and it was in chunks it would be fine for color.
- 1 cup corn flake crumbs
- 4 tablespoons melted butter
- 1⁄2 teaspoon dill weed
- 1 (7 3/4 ounce) can salmon
- 1 cup cream-style cottage cheese
- 3 eggs, separated
- 1⁄2 cup half-and-half cream
- 3 tablespoons flour
- 1⁄4 teaspoon salt
- 1 dash pepper
- 1 tablespoon chopped chives
- 1 tablespoon lemon juice
Directions See How It's Made
- Crust: Combine top three ingredients and press into a buttered 9 inch pie plate.
- Filling: Empty salmon with liquid in mixing bowl.
- Beat in cottage cheese and egg yolks; cream together.
- Stir in flour, salt, pepper, chives and lemon juice.
- Beat egg whites until stiff (not dry); fold into salmon mixture.
- Turn into prepared crumb crust.
- Bake at 350F for~40 minutes.
- Serve hot.