Recipe of the Week - Salmon Cheddar Bake

I found this recipe on the back of the Honey Boy (r) Salmon can when I bought some for the salmon burgers I made a while back. Since they were on sale, and Alec and I thought this recipe sounded good, I picked up a second can. I finally decided to make it this week. It is basically a salmon and Cheddar quiche.

Honey Boy (r) Alaska Salmon Cheddar Bake
from the Honey Boy (r) Salmon can

Ingredients
1 can (14.75 oz.) Honey Boy (r) Pink Salmon
8 to 9 slices bread, crusts trimmed
1 1/2 cups grated Cheddar cheese
6 eggs
3/4 c. milk
1/2 tsp dill weed
1/4 tsp each salt & pepper
1/4 c. sliced green onion
1 Tbsp melted butter

Directions
Drain & flake salmon, set aside.

Cut bread slices diagonally to make triangular pieces. Arrange bread in spiral pattern in a greased 9-inch pie plate to cover bottom. Arrange remaining triangles upright around edges to form a crown. Sprinkle 1/2 c. cheese over bread in bottom of pie plate.

Whisk together eggs, milk, dill, salt and pepper until well combined. Stir in salmon, green onion and remaining cheese. Spoon evenly into pie plate.

Brush edges of bread with melted butter. Bake at 350 degrees for 35-40 minutes, or until center is set. Check after 15-20 minutes. If bread is browning too quickly, cover edges with aluminium foil.

Makes 6 servings.


As usual, I had a few changes. I skipped the "crust" and just poured the filling into a greased pie plate. I didn't sprinkle any cheese in the bottom, I just put the whole 1 1/2 cups in the main mixture. Since I don't like dill, I substituted dried thyme. I unintentionally left out the onion. I didn't even realize it until I was writing this post! I planned to sub regular onion, as I'd used 1/2 an onion earlier in the week for another recipe so I was going to use that up instead of buying the green ones.

Overall, it was good. It maybe had too much egg. If I make it again, I might just use my usual crust-less quiche recipe from Joy of Cooking for the egg and milk measurements.