Pink Salmon Quiche

Here is a great recipe you can enjoy during Lent. It is great for breakfast. Lunch or dinner. You can use canned salmon if you like, or if you have leftover salmon from Friday night’s dinner that would be wonderful also. I usually make a salad to go with it. It is great served warm or at room temperature. This is a very versatile recipe. You can add other things in it that you have in your refrigerator.

Pink Salmon Quiche

Ingredients:

1 unbaked pie crust (I used Pillsbury)
1 small vidalia onion chopped
2 tablespoons olive oil
8 ounces Salmon
(I used leftovers from Cedar Planked Salmon)
5 large eggs
3/4 cup heavy cream
1 teaspoon nutmeg
1/2 cup Gruyere cheese
1 tablespoon salt
1 teaspoon black pepper

Directions:

Preheat oven to 350 degrees
Line the Chantal pie plate with your unbaked pie crust.
In a 9 inch skillet add onion and olive oil. Cook on medium heat until translucent.
Put the onions in a even layer in the bottom of the pan. Add the pink salmon also in a even layer.
In a medium bowl combine eggs and cream. Beat with a whisk to combine. Add nutmeg, cheese, salt and pepper. Bake in the oven for 35 to 45 minutes or until the middle is set and the top is golden brown.

Peace be with you,
Veronica

Pink Salmon Quiche