Mom's Cheddar Salmon Quiche

Updated at: Thu, 11 Jul 2024 20:09:44 GMT

Step 1

In a large mixing bowl, mix together the pastry flour and salt. Add cold butter and cut it in with a pastry blender until mixture becomes crumbly.

Step 2

Add oil and ice water. Work the dough until it comes together into a ball. Turn dough out onto a cold surface. Work dough a bit more until it feels just smooth. A little more ice water can be added if mixture looks dry. Flatten the ball of dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.

Step 3

Between 2 sheets of plastic wrap, roll dough out into an 11-inch circle. Line a 9-inch pie pan with the pie dough. Crimp or pleat edges with fingers or fork. Prick bottom of the crust with a fork and cover it with a sheet of plastic wrap. Freeze crust for 5 minutes or return to refrigerator until ready to use.

Step 4

Preheat oven to 400 degrees. Bake chilled pie crust for 15 minutes. (To reuse this recipe for dishes that require the crust to be fully baked, bake for an extra 5 to 10 minutes).

Step 5

Remove crust from oven and let cool to room temperature before filling.

Step 6

Mix yogurt, flour, beaten eggs, and milk in a large bowl.

Step 7

Stir in cheese, salmon, green onion, garlic salt, ground mustard, and black pepper.

Step 8

Pour mixture into pre-baked pie shell and bake at 350 degrees for about 45 minutes. Serve warm

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