Salmon Quiche Adapted from from More Recipes from the Backs of Boxes, Bottles, Cans, and Jars. 1 (10-inch) refrigerated pie dough round 1 (15 1/2-oz.) can pink salmon 1 (9-oz.) package frozen chopped spinach 1 1/2 cups shredded Monterey Jack cheese 1 (3-oz.) package cream cheese, softened 1/2 teaspoon salt 1/2 teaspoon thyme 4 eggs, lightly beaten 1 cup milk Bake pie shell according to package directions until partially set. Heat oven to 375 degrees F. Drain salmon. Mash bones. Cook spinach according to package directions and drain well. Combine drained spinach, cheeses, salt and thyme. Arrange salmon and mashed bones in pie shell. Spoon spinach mixture on top. Combine eggs and milk. Pour over salmon and spinach. Bake for 40-45 minutes. Let stand 10 minutes before serving. Makes 6-8 servings.
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