Preparation: 20 min.
Cook: 30 min.
Ready In: 50 min.
1 (12 fluid ounce) can evaporated milk
2 1/2 cup shredded cheddar cheese (10 ounces)
1 cup of dices onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
1/4 teaspoon dried sage
2 cups chicken broth
1 (14.75 ounces) can pink salmon, drained, flaked, and bones removed
- Preheat an oven to 375 degrees F (190 degrees C). Spray a 9-inch deep-dish pie plate with cooking spray.
- Purée evaporated milk, eggs, 2 cups of cheese, onion, salt, and spices in a blender until smooth.
- Spread salmon evenly over bottom of pie plate. Sprinkle with 1/4 cup cheese, then pour egg mixture on top. top with remaining 1/4 cup of cheese.
- Bake until quiche has puffed and a toothpick inserted into center comes out clean, about 35 minutes. Cool 5 minutes before slicing.
Joan made this for my birthday dinner.