sketch of Bob above the Salmon Quiche recipe.

SALMON QUICHE (Joy Taylor-Skiba’s)

1 small onion, minced
1/4 c. butter
1/4 c. flour
1 t. salt
1/4 t. pepper
1 can (16 oz.) salmon
1 c. evaporated milk
3 eggs, slightly beaten
1/2 t. dill weed or more to taste
1 c.-1 box cooked, frozen peas
1 c. shredded Cheddar cheese
9-10 inch unbaked pie shell

Sauté onion in the butter for 2-3 minutes. Stir in flour, salt and pepper. Drain the liquid from the salmon into a cup measure and add enough water to make 1 c. Mix with the milk. Gradually add to the first mixture, stirring constantly or til thickened (about 10-15 minutes). Let cool a bit. Stir into eggs, mixing well. Flake salmon and add with remaining ingredients. Add to the first mixture. Pour into the shell and bake 400° for 45-60 minutes or til the quiche set. Cool 10 minutes.                                                                                                                                
(serves 6)

Note: all liquids can be blended in a blender before trying to thicken.

Salmon Quiche recipe is published in our May, 2014 Menu Minder, Issue #367.