Salmon Pie
"This has a rice crust which makes it perfect for a gluten-free diet"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (179.7 g)
- Calories 285
- Total Fat - 15.7 g
- Saturated Fat - 7.2 g
- Cholesterol - 214.5 mg
- Sodium - 384.3 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 0.6 g
- Sugars - 1.5 g
- Protein - 21.2 g
- Calcium - 354.4 mg
- Iron - 1.4 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Stir together rice with one whisked egg and 1/4 teaspoon each salt and pepper. Spray 9-inch pie plate with cooking spray. Press rice mixture into bottom and sides of pie plate. Heat oil in non-stick skillet.
Step 2
Heat 1 tablespoon oil in a small skillet. Add in onion and celery; cook until soft. Add garlic; cook 1 minute or until soft.
Step 3
Whisk together remaining 5 eggs, evaporated milk, dill, salt and pepper in large bowl. Stir in onion mixture, salmon and half (1/2 cup) of the shredded cheese. Spread over rice crust. Top with remaining 1/2 cup shredded cheese.
Step 4
Bake in preheated 375 F degree oven until knife inserted in centre comes out clean (about 30 to 35 minutes).
Tips
No special items needed.
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