Snazzy Salmon and Artichoke Quiche
- SERVES
- 4
- COOK TIME
- 40 Min
Quiche is just a fancy way to say cheese pie. But when we dress it up with artichoke hearts and canned salmon, suddenly it's got real pizzazz!
What You'll Need
- 2 cup (8 ounces) shredded Italian cheese blend
- 1 unbaked 9-inch deep dish pie shell, thawed
- 1 (14 ounce) can artichoke hearts, drained well and chopped
- 1 (7-1/2 ounce) can red salmon, skin and bones removed, flaked
- 1 small onion, finely chopped
- 2 eggs
- 1 cup milk
- 1/4 teaspoon black pepper
What to Do
-
Preheat oven to 350 degrees F.
-
Sprinkle half of cheese into bottom of pie shell. Spread artichoke hearts evenly over cheese and top with flaked salmon and onion, then remaining cheese.
-
In a medium-sized bowl, combine eggs, milk, and pepper; beat until thoroughly mixed, then pour into pie shell. Bake 40 to 45 minutes, or until firm and a wooden toothpick inserted in center comes out clean.
-
Remove from and oven and cool on a wire rack 5 minutes before cutting and serving.