March 16, 2022
"This is made with canned salmon."
- Serving Size: 1 (176.5 g)
- Calories 225.2
- Total Fat - 13.2 g
- Saturated Fat - 5.1 g
- Cholesterol - 194.5 mg
- Sodium - 591.2 mg
- Total Carbohydrate - 4.3 g
- Dietary Fiber - 0.3 g
- Sugars - 3.1 g
- Protein - 21.2 g
- Calcium - 234.3 mg
- Iron - 1.4 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Heat the oven to 450° Fahrenheit.
Bake pie crust for 5 minutes. Remove from the oven and set it on a rack to cool.
Reduce the oven temperature to 350° Fahrenheit.
Drain the canned salmon, reserving 1/4 cup of the canned liquid. Remove the bones and skin from the salmon and discard it. Flake the salmon.
To the cool pie crust, add the flaked salmon. Sprinkle the lemon juice over the top of the salmon.
Place a skillet over medium heat, melting the butter. Cook the onion until it's translucent.
Sprinkle the onion over the top of the salmon, then sprinkle the parsley.
Get out a medium Bowl. Add the eggs, the salmon liquid, milk, seasoned salt, and pepper. Whisk it all together.
Pour it over the salmon.
Put the pie pan on a baking sheet. Bake for 40 to 45 minutes in the 350° oven, or until firm.
Place the quiche on a rack to cool. Let it rest for 5 minutes before serving.
Tips & Variations
No special items needed.