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  Salmon Quiche
   Breakfast
   A Matter Of Taste / Salisbury Junior League, MD
   6/19/2008
Ingredients:
1 can (15-16 oz) salmon, drained (reserve liquid)
water
3 eggs, beaten
1 cup sour cream
1/4 cup mayo
3 drops Tabasco
3/4 cup shredded cheddar cheese (about 3 oz)
1 T chopped onion
1/4 tsp dried dill weed
2 baked 9-inch pie shells
Instructions:
Preheat oven to 325.

Add enough water to resesrved salmon liquid to make 1/2 cup. Pour into large bowl.

Stir in eggs, sour cream, mayo & hot pepper sauce. Add salmon, breaking into bite-sized pieces.

Blend in cheese, onion & dill weed.

Divide mixtue evenly between pie shells & bake until set, about 40-45 minutes, covering rim of pastry with foil if it begins browning too quickly.

Serve warm.

Makes 2 9-ounce quiches.
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