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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 30 |
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I made this recipe up, because we eat a lot of salmon during the year. I also have a garden during the summer. My family likes this and it use up the leftover salmon. You can freeze this. Ingredients:
1 (9 inch) pie crusts |
2 cups fresh broccoli, cut in flowerets |
1 (16 ounce) can salmon (or leftover cooked salmon) |
1 cup swiss cheese, shredded |
1/4 cup fresh chives, chopped |
5 eggs, beaten |
1 cup whipping cream |
1/4 teaspoon red cayenne pepper |
1 teaspoon dried dill weed |
Directions:
1. Preheat oven to 350°F
2. Prepare bottom of 9-inch deep dish by spraying with non-stick cooking spray. Line with pie pastry.
3. Cover bottom of dish with broccoli flowerets, chunks of canned salmon, and sprinkle with cheese and chives; set aside. In medium bowl, beat eggs, whipping cream, cayenne, and dill until thoroughly combined. Bake in preheated oven for 1 hour, or until crust and eggs are lightly browned and quiche is puffy in center.
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