Salmon Quiche
A scrumptious quiche recipe enhanced with canned salmon, pepper, onion, herbs, and seafood seasonings.
Ingredients
- 1 (64 oz) can Chicken of the Sea® Pink Salmon, Traditional Style
- 6 9” prepared deep pie crusts
- 6 Tbsp dried breadcrumbs, finely ground
- 6 Tbsp Parmesan cheese, grated
- 3 Tbsp olive oil
- 1 qt fresh red peppers, diced
- 2 c fresh green onion, thin-sliced
- 1 Tbsp seafood seasoning
- 1.5 tsp hot sauce
- 3 dozen fresh eggs
- 4.5 c 2% milk
- 1 ½ qt sharp cheddar cheese, shredded
- 6 Tbsp fresh parsley, minced
Instructions
- Prick pie crust with fork and bake at 425°F for 7 minutes or until lightly browned.
- Drain salmon and reserve liquid. Chop salmon, toss with breadcrumbs and Parmesan.
- Heat olive oil in a sauté pan, medium heat. Add peppers and onions. Cook until onions are translucent. Add seafood seasoning and hot sauce; toss with reserved salmon liquid. Simmer until liquid is reduced by 90%.
- Blend eggs and milk. Add cheese and parsley to the egg mixture. Blend in cooked vegetables and salmon/bread crumb mixture.
- Pour into pie crusts and place in 350°F oven for 35 minutes or until done.
