Curry salmon quiche

Curry Salmon Quiche recipe

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4 eggs
1-3/4 cup half & half
6 green onions, chopped
3/4 to 1 cup grated cheese (any variety)
Salt and pepper to taste
One 16-ounce can of pink salmon
1 to 1-1/2 teaspoons curry powder
1 cup flour (plain or whole wheat)
1/2 cup butter
3 Tablespoons cold water

Cut butter into flour. Add iced water 1 tablespoon at a time until dough is moist but not wet. Flour board and roll dough into desired shape. Press into pie plate and flute edges. Preheat oven to 425 degrees.

To prepare filling: Chop onions and saute. Grate cheese. Beat eggs in a measuring cup. Add half & half up to 2-cup mark. Season with salt, pepper, and curry.

Put mixture in pie crust. Drain salmon and take out bones. Chunk salmon, dont flake. Put in base of pie plate. Top with cheese. Add egg and milk mixture. Bake for 15 minutes at 425 degrees. Reduce heat to 375 degrees and continue to bake for 20 to 25 minutes or until mixture sets firmly.

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