Preparation:
Recipe by: Moira Mallison Organization: Tektronix, Inc. Beaverton, Ore
1. Preheat oven to 190 cup .
2. Make parmesan crust: Combine flour and parmesan cheese. Cut in shorten
3. Make filling: Sauté onion and garlic in butter until onion is soft.
4. Beat sour cream and eggs until blended.
5. Drain salmon and break into bite-size pieces. Stir into sour cream mix
6. Pour into baked crust; top with remaining gruyere. Bake at 190 cup oven
Author's Notes: This is a country cousin to the quiche - even real men will eat it |
