Go Back
Print

Crust-less Salmon Quiche with Cream Sauce

This easy dish makes a wonderful lunch or dinner when served with a side salad.

Course Main Course
Servings 8 servings

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

  1. Drain and removed bones from canned salmon, making sure to reserve the salmon juice.

  2. Even spread salmon in base of pie dish.

  3. In blender, add cheese, milk, onoines, eggs and spices. Blend until smooth.

  4. Pour mixture over salmon and top with additional shredded cheese.

  5. Bake in preheated 375°F oven for approximately 35 minutes or until toothpick comes out clean.

Salmon Cream Sauce

  1. In a small sauce pan, melt the butter and add flour. Stir to cook for about 1 minute.

  2. Add salmon juice and milk to flour mixture and stir until smooth. Cook just until boiling and slightly thickened. Serve over quiche slices.