Notes: Spread flaked salmon over the pie crust. Sprinkle ¼ cup of cheese. Pour in egg mixture, then top with remaining shredded cheese.
Servings: 6
- 1 (14 oz) can salmon
- 1 (12 ounce) can evaporated milk
- 1 ½ cups shredded cheddar cheese
- 4 eggs, beaten
- 2 tablespoons minced onion
- 1/4 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Pinch black pepper
- Preheat oven to 350°F.
- Drain the can of salmon. Place salmon on a plate. Flake the salmon with a fork and remove skin and bones.
- In a large bowl, whisk together eggs, evaporated milk, onion, dill, salt, garlic powder, and pepper until fully mixed. Add 1 cup cheddar cheese and mix well.
- Spread flaked salmon over the pie crust. Sprinkle ¼ cup of cheese. Pour in egg mixture, then top with remaining shredded cheese.
- Bake for 30-40 minutes, or until eggs are fully cooked and set, reaching an internal temperature of 165°F.
Nutrition Information
180 Calories│6g Fat (4g Saturated)│26g Carbohydrates│1g Added Sugar│4g Protein│330mg Sodium│1g Fiber