Salmon Quiche

2016-03-28

This recipe brought to you by David Mason.

• 1 prepared uncooked 9-inch pie crust (Marie Callendar's frozen pie shells)
• 2 cups fresh broccoli, cut in flowerets
• one 16-oz. can salmon, or leftover cooked salmon
• 1 cup shredded swiss cheese
• ¼ cup chopped fresh chives
• 5 beaten eggs
• 1 cup heavy whipping cream
• ¼ teaspoon cayenne pepper
• 1 teaspoon dried dill weed

Preheat oven to 350 degrees. Cover bottom of pie crust with broccoli and chunks of salmon, and sprinkle with cheese and chives. Set aside. In a medium bowl, beat eggs, cream, cayenne pepper and dill until thoroughly mixed. Pour mixture into pie crust. Bake for 1 hour, or until top is lightly brown and center begins to puff. NOTES: Egg beaters and low fat milk work fine as an alternative to eggs and cream. Even nonfat milk works, but causes some minor liquid separation. Mom and Dad have had best results baking for about an hour and 15 minutes as opposed to the stated hour.