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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Throw this quiche together in a flash using canned salmon and a prepared piecrust. Instead of 1 teaspoon of salt, try 1 teaspoon of Emeril's fish rub. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup onion (chopped) |
1 garlic clove, minced |
1 cup canned salmon, drained and flaked |
1 (9 inch) deep dish pie shells |
4 large eggs |
1 cup milk |
1 tablespoon all-purpose flour |
1 teaspoon dried dill weed |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. Preheat oven to 350°F.
2. Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add garlic sauté 1 more minute, or until pale golden. Add salmon and stir until heated.
3. Spoon into prepared piecrust and set aside.
4. Whisk together the eggs, milk, flour, dill, salt and pepper.
5. Pour over salmon and bake for 45 to 50 minutes or until knife inserted near center comes out clean.
6. Let stand 10 minutes before serving.
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