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SALMON QUICHE
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1
1
1
1
3
(10−inch) unbaked pie shell
(15 1/2 oz.) can Bumble Bee® Pink Salmon
(9 oz.) pkg. frozen chopped spinach
1/2 C. shredded Monterey Jack cheese
oz. cream cheese, softened
/2 tsp. salt
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•
•
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• 1
• 1
• 4
• 1
/2 tsp. thyme, crumbled
eggs, lightly beaten
C. milk
Preheat oven to 375ºF. Bake pie shell 10 minutes until partially set. Drain salmon.
Remove skin, if desired. Mash bones. Cook spinach according to package
directions. Drain well. Combine spinach, Monterey Jack cheese, cream cheese,
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 in
preheated oven 40 to 45 minutes. Let stand 10 minutes before serving. Makes 6 to
8
servings.
SALMON QUICHE
80
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