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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a great recipe to use with leftover salmon or canned salmon. My original recipe was made from the Bisquick Impossible Broccoli pie to which I added salmon. It's good but I like this better. Ingredients:
1 cup all-purpose flour |
1 cup grated parmesan cheese, divided |
1/2 teaspoon salt |
1/4 teaspoon paprika |
6 tablespoons extra virgin olive oil |
1/2 cup milk |
3 eggs, beaten |
1 cup sour cream |
1/4 cup mayonnaise |
1 tablespoon finely chopped fresh chives |
1/4 teaspoon tabasco sauce (to taste) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2-2 cups cooked salmon, flaked and all skin and bones removed |
sour cream (to garnish) |
Directions:
1. Preheat oven to 400 degrees.
2. In a medium bowl, combine flour, 3/4 cup Parmesan cheese, salt, paprika, and olive oil.
3. Press mixture onto bottom and sides of a 10-inch pie plate or quiche pan.
4. Bake for 10 minutes; remove from oven and reduce oven temperature to 325 degrees.
5. In a large bowl, combine milk, eggs, sour cream, mayonnaise, chives, Tabasco, salt, and pepper.
6. Stir in flaked salmon and remaining 1/2 cup Parmesan cheese.
7. Pour mixture into baked crust.
8. Bake approximately 45 to 50 minutes or until a knife inserted in the center comes out clean.
9. Remove from oven and let cool 12 to 15 minutes.
10. To serve, spread a thin layer of sour cream over the top.
11. Cut into wedges and serve.
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