This quiche is a great way to stretch a can of salmon and tastes delicious! The cream sauce really enhances the dish, so be sure to not skip this step!
Crust-less Salmon Quiche with Cream Sauce
This easy dish makes a wonderful lunch or dinner when served with a side salad.
Ingredients
- 2 cups cheddar cheese, shredded
- 1/2 cup diced onion
- 4 large eggs
- 1 12oz can evaporated milk
- 1 pinch salt
- 1 pinch pepper
- 1/4 tsp garlic powder
- 1/4 tsp dried parsley
- 1/4 tsp dried sage
- 1 14oz can salmon, drained, flaked and bones removed
- 1/2 cup cheddar cheese, shredded
Salmon Cream Sauce
- juice from drained salmon
- 1 Tbsp butter
- 1 tsp flour
- 1/2 cup milk
Instructions
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Drain and removed bones from canned salmon, making sure to reserve the salmon juice.
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Even spread salmon in base of pie dish.
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In blender, add cheese, milk, onoines, eggs and spices. Blend until smooth.
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Pour mixture over salmon and top with additional shredded cheese.
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Bake in preheated 375°F oven for approximately 35 minutes or until toothpick comes out clean.
Salmon Cream Sauce
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In a small sauce pan, melt the butter and add flour. Stir to cook for about 1 minute.
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Add salmon juice and milk to flour mixture and stir until smooth. Cook just until boiling and slightly thickened. Serve over quiche slices.
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