Adam brought a few recipes to our family when we got married. One of which is our beloved salmon quiche. He made this for me early on in our dating years and I think that's why I married him - just so I could have this recipe!
We opted for this last night for dinner since we had most of the ingredients in the house (having bought them piece by piece as they were on sale) and what a nice spring dinner for Easter (especially since we couldn't find a ham for under 18 bucks - so NOT buying that for the two of us!)
Do make sure you bake the pie shells first on this recipe. Last night we used shallot instead of green onion (because I forgot them!) and it was really nice actually - I will have to have Adam do this again.
I served the quiche with a nice spring salad of mixed greens with pear and goat cheese tossed with olive oil and lemon juice and fresh steamed brussel sprouts that I pan tossed in butter, salt, pepper and Penzy's Fox Pointe Seasoning. Delicious Meal!
15 1/2 Ounce(s) can of salmon, reserving the liquid
3 beaten egg
1 Cup(s) sour cream
1/4 Cup(s) mayonnaise
3 Drop(s) hot pepper sauce
3/4 Cup(s) shredded cheddar cheese
1 Tablespoon(s) chopped green onion (scallions)
1/4 Teaspoon(s) dill weed
2 frozen pie crust
Pre-bake pie crusts according to package directions.
Remove from oven and let cool.
Preheat oven to 325.
Remove salmon from can, reserving liquid.
Remove any bones or skin.
Add enough sherry to the salmon liquid to make 1/2 cup.
Pour in large bowl. Stir in eggs, sour cream, mayo, hot peper sauce and salmon.
Add cheese, onion and dill.
Divide between the 2 pie crusts.
Place the pie pans on a cookie sheet and place in the oven. Bake until set - about 45 - 55 minutes.