Throw this quiche together in a flash using canned salmon and a prepared pie crust.
2 tablespoons butter or margarine
1/2 cup chopped onion
1 clove garlic, minced
1 cup canned salmon, drained and flaked
1 (9-inch) unbaked pie crust
4 large eggs
1 cup milk
1 tablespoon all-purpose flour
1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Preheat oven to 350°F (175°C).
- Melt butter in a medium nonstick skillet over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add garlic sauté 1 more minute, or until pale golden. Add salmon and stir until heated. Spoon into prepared pie crust and set aside.
- Whisk together the eggs, milk, flour, dill, salt and pepper. Pour over salmon and bake for 45 to 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
Makes 8 servings.