Salmon Mushroom Quiche

I have no idea where I got this recipe. It has been in my files for awhile. I haven’t gotten around to trying it because Doug doesn’t like mushrooms or quiche. I might have to have a girls-only dinner just so I can make this! I think this could also be adapted to make bite-sized mini-quiches for a great appetizer. YUM.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  unbaked pie crust

• Filling

• 1  tablespoon butter
• 1  cup  sliced mushrooms
• 1⁄2 cup onion, thinly sliced
• 1  tablespoon flour
• 2  cups  cooked salmon, flaked
• 1⁄2 cup cream cheese
• 2  tablespoons fresh chives, chopped

• Custard

• 2  cups half-and-half
• 4  eggs
• 1⁄2 teaspoon salt
• 1  pinch cayenne
• 1⁄2 cup  grated parmesan cheese

Directions

1. Preheat oven to 325.
2. Prepare filling: Heat butter and sauté onion and mushrooms. Stir in flour and combine well. Remove pan from heat.
3. Distribute salmon evenly in unbaked pie shell. Dot with lumps of cream cheese and add cooked onions and mushrooms. Sprinkle with chives.
4. Prepare custard: In a large bowl, whisk together eggs and half & half. Add salt and cayenne. Pour over filling. Sprinkle with Parmesan cheese.
5. Bake until golden brown and slightly puffed in the center.
6. Let cool 15 minutes before slicing. Serve warm.