SALMON QUICHE
Steps:
- CRUST: Combine whole wheat flour, 2/3 cup cheese, almonds, salt and paprika. Stir in oil. Set aside 1/2 cup crust mixture. Press remaining into bottom and up sides of 9 inch pie plate. Bake at 400 degrees for 10 minutes. Remove from oven. Reduce oven to 325 degrees. FILLING: While crust is baking, drain salmon, reserving liquid to make 1/2 cup, if necessary, add water. Flake salmon, removing bones and skin. In bowl, blend eggs, sour cream, mayonnaise or salad dressing and salmon liquid. Stir in salmon, 1/2 cup cheese, onion, dillweed and hot sauce. Spoon filling into crust. Sprinkle with reserved crust mixture. Bake at 325 degrees for 45 minutes or until firm
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Special Cell
[email protected]The quiche was a disaster. It didn't rise properly and the texture was all wrong. I'm not sure what went wrong.
Aariz Ahmad
[email protected]This recipe is amazing! I love the combination of flavors and textures. I'll definitely be making it again.
Holley Katukoori
[email protected]The quiche was a bit too eggy for my taste. I'll try it again with less eggs.
Njue Wanja
[email protected]This quiche was a huge hit with my family and friends! I'm definitely going to make it again. It's so versatile and you can add or take away ingredients to suit your own taste.
Laman Jon
[email protected]I'm so glad I tried this recipe! It was easy to follow and the quiche turned out great. The only thing I would mention is that the cooking time is a bit long. I had to leave it in the oven for about an hour and a half. Other than that, this is a grea
Ripon Kumar
[email protected]This salmon quiche was absolutely delicious! The flavors and textures were perfect. The only thing I would change is the amount of salt. I found it to be a bit too salty for my taste. Next time, I'll use a little less salt.
Sarfraz Ahmad
[email protected]Followed the recipe to the T and everything turned out great. However, there was a mistake in the recipe. It says to preheat the oven to 350 degrees, but I'm pretty sure it should be 375 degrees. Otherwise, the quiche would have taken forever to cook
Abir Rubel
[email protected]Wow, this was a gourmet quiche that will impress your guests! I doubled the recipe because I made two 9-inch quiches and I still had some leftover batter. The quiches turned out fluffy and golden brown, and the flavor was out of this world. My family