University of Illinois Extension

Salmon Quiche

1 T margarine
1 medium onion, chopped
10 ounces frozen chopped spinach, thawed and drained
½ tsp salt
½ tsp garlic powder
1/8 tsp black pepper
1 15½-ounce can salmon, drained
3 eggs, beaten
1 C low-fat buttermilk
1 8-inch pie shell, unbaked
¼ lb Swiss or Cheddar cheese, grated

Preheat oven to 375º.
Sauté onion in margarine until limp. Add spinach, salt, garlic powder and pepper and cook until spinach is well-coated. 

In a mixing bowl, flake salmon into pieces; stir in eggs and buttermilk. Place salmon mixture in pie shell. Top with spinach-onion mixture and sprinkle cheese on top.
Bake for 45 minutes. Serves 6

Nutritional Information: Servings: 6, Amount/Serving: Calories 480, Total Fat 29g, Sat. Fat 15g, Cholesterol 201mg, Sodium 1019mg, Total carbohydrates 16g, Sugars 4g, Dietary Fiber 3g, Protein 35g, Calcium 721mg, Vitamin D 454 IU.