Catalina salmon quiche
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (3-oz ea.) cream cheese; softened |
| ½ | cup | Dairy sour cream; |
| 2 | Eggs; | |
| 2 | tablespoons | Prepared yellow mustard; |
| 1 | can | (7-3/4 oz) salmon; drained* |
| 1 | 9\" deep dish pie shell; frozen -=OR=- | |
| 1 | Pastry for single crust pie | |
| 1 | pack | (10-oz) frozen broccoli; thawed drained |
| ¼ | cup | Ripe olives; pitted chopped |
| ¼ | cup | Swiss cheese; shredded-=OR=- |
| ¼ | cup | Mozzarella cheese; shredded |
Directions
* If Preferred, use tuna. Using mixer or blender, combine cream cheese, sour cream, eggs and mustard until well blended. Break salmon into small chunks and arrange in bottom of unbaked pie shell. Top with broccoli. Pour cream-cheese mixture over salmon and broccoli.
Sprinkle with olives and cheese. Bake in 375 degrees oven for 40 to 45 minutes or until knife inserted in center comes clean. Cut in wedges and serve warm or cold. Makes 6 servings. Source: 1001 Recipes From Your Favorite Hometown Newspaper. Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By MICHELLE BRUCE On 03-22-95