Salmon Quiche

Though the time of fresh salmon is long over for the year, we have plenty in the freezer to eat up this winter. And so, the salmon recipes continue.

This is one of my favorite ways to use up any left over salmon or canned salmon I may have on hand.



Start by cooking the onions in butter until they are soft.



Add garlic, salt, pepper and parsley to the onions.



Isn't it just so pretty?



Add canned or left over salmon to the mix.



I used my handy Mix n Chop tool from Pampered Chef to break up the meat.



You will need milk, evaporated milk and four eggs.



Beat the eggs and milk together.



Add a pile of cheese and the onion mixture to the eggs and milk.



Pour into a prepared pie crust and bake.



It takes much longer to cook than the recipe says. You know it is done when the crust is golden brown and the egg mixture is cooked in the middle.

Serve with Tabasco, it adds just the right amount of kick.

This recipe was found in the Cooking Alaskan cookbook but can also be found here.

~AnnMarie