Easy Salmon Pie Recipe: A Light & Flavorful Quiche Alternative

Impossibly Easy Salmon Pie

YIELD Makes 8 servings

This remarkably easy quiche-like dish uses salmon in place of tuna for a contemporary light taste. Canned salmon is available with or without bones. Be sure to carefully remove the soft bones, if present, before cooking.

INGREDIENTS

1 can (7-1/2 ounces) salmon packed in water, drained and deboned 1/2 cup grated Parmesan cheese 1/4 cup sliced green onions 1 jar (2 ounces) chopped pimientos, drained 1/2 cup low-fat (1%) cottage cheese 1 tablespoon lemon juice 1‑1/2 cups low-fat (1%) milk 3/4 cup reduced-fat baking and pancake mix 2 whole eggs 2 egg whites or 1/4 cup cholesterol-free egg substitute 1/4 teaspoon salt 1/4 teaspoon dried dill weed 1/4 teaspoon paprika (optional)

PREPARATION:

1. Preheat oven to 375°F. Spray 9-inch pie plate with nonstick cooking spray. Combine salmon, Parmesan cheese, onions and pimientos in prepared pie plate; set aside.
2. Combine cottage cheese and lemon juice in blender or food processor; blend until smooth. Add milk, baking mix, whole eggs, egg whites, salt and dill. Blend 15 seconds. Pour over salmon mixture in pie plate. Sprinkle with paprika.
3. Bake 35 to 40 minutes or until lightly golden and knife inserted halfway between center and edge comes out clean. Cool 5 minutes.

This recipe appears in: Fish NUTRITIONAL INFORMATION: Serving Size: 1 pie wedge Sodium 565 mg Protein 14 g Fiber <1 g Carbohydrate 11 g Cholesterol 74 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 34 % Calories 155 DIETARY EXCHANGE: Meat 2 Starch 1