Try this simple and easy quiche that spells elegance.
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34 cup Land O Lakes® Half & Half
1 (14 3/4-ounce) can red sockeye salmon, drained, skin removed, flaked
1 (6.5-ounce) package garlic and herb spreadable cheese
14 cup chopped roasted red bell pepper
1 (9-inch) frozen deep-dish pie crust
Chopped fresh parsley, if desired
*Substitute 1 refrigerated pie crust. Prepare as directed on package for single crust.
STEP 1
Heat oven to 350°F.
STEP 2
Whisk eggs and half & half together in bowl until well mixed. Add salmon, cheese and bell pepper; stir well.
STEP 3
Pour egg mixture into pie crust; place onto baking sheet. Bake 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Garnish with 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.
For a light dinner or a hearty brunch, nothing beats quiche: easy to whip up and impressive to bring to the table.
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