Wednesday Recipes: Salmon Quiche

Dear Readers, good morning!

This is one of those recipes I copied over to index cards when I was in high school. I'm afraid I don't know the source, but wow, I have gotten a lot of use out of that notecard box!

Do any of you have one of those old-fashioned recipe boxes? Recipes from Grandma? Please share (as you are willing and able--I know some recipes are closely-guarded family secrets). Blessings to all!

Salmon Quiche

Ingredients:

1 cup whole wheat flour

2/3 cup shredded sharp cheddar cheese

1/2 teaspoon salt

1/4 cup chopped almonds

1/4 teaspoon paprika

6 tablespoons corn or other cooking oil

1 15 ounce can salmon

3 beaten eggs

1 cup dairy sour cream

1/4 cup mayonnaise or salad dressing

1/2 cup shredded sharp cheddar cheese

1 tablespoon grated (or minced--who wants to grate an onion?) onion

1/4 teaspoon dried dillweed

3 drops Tabasco (or other hot pepper sauce)

Directions:

1. For crust, combine first ingredients in a bowl. Stir in oil. Set aside 1/2 cup of the crust mixture. Press remaining mixture into the bottom and up the sides of a 9-inche pie plate (don't worry if this doesn't look great--no one will see the bottom crust). Bake crust in a 400 degrees oven for 10 minutes. Remove from oven. Reduce oven temperature to 325 degrees.

2. Meanwhile, for filling, drain salmon, reserving liquid. Add water to reserved liquid, if necessary, to make 1/2 cup.

3. Flake salmon, removing skin and bones; set aside. In a bowl, blend together eggs, sour cream mayonnaise or salad dressing, and reserved salmon liquid. Stir in salmon, the 1/2 cup cheese, the onion, dillweed, and hot pepper sauce.

4. Spoon filling into crust and spread to edges.

5. Sprinkle with reserved crust mixture.

6. Bake in 325 degrees oven 45 minutes or until firm.

7. Serves 6 - 8 depending on size of slices.

Note: I served this at Church Fellowship and it was a good surprise--different, but people still finished it off. One gentleman said he'd go to a restaurant to order this dish. :)