1 (14 3/4-ounce) can red sockeye salmon, drained, skinned, flaked
1 (6.5-ounce) package garlic and herb spreadable cheese
1/4 cup chopped roasted red bell pepper
1 (9-inch) frozen deep-dish pie crust*
Chopped parsley, if desired
- Quiche filling can be made up to 12 hours ahead. Refrigerate in covered container. Pour into crust when ready to bake.
- Sockeye salmon gets its name by its unique appearance. When these adult salmon are spawning their bodies turn bright red. They are one of seven species of salmon in the Pacific.