5 Eggs
1 C cream
1/4 C whole milk
1 1/2 C grated white cheddar cheese
1/4 C cream cheese
8 OZ smoked salmon, chopped
2 teaspoons fresh chopped dill
2 tablespoons dehydrated onion
1 teaspoon salt
1 teaspoon white pepper
Preheat oven to 375. Grease a Pyrex pie pan with butter. Beat eggs, cream, milk, onion, salt, and pepper together. Drop choppedd salmon and cream cheese on the bottom of your pie pan, then drop the chopped dill on top. Cover with 1 C of the cheese, reserving the rest for. Cover cheese and salmon with the beaten egg mixture. (Add more cream or egg if needed, adjust salt.) Top with the reserve cheese. Bake in warm water bath for 25-35 minutes, or until center is firm and cheese melted.
1 C cream
1/4 C whole milk
1 1/2 C grated white cheddar cheese
1/4 C cream cheese
8 OZ smoked salmon, chopped
2 teaspoons fresh chopped dill
2 tablespoons dehydrated onion
1 teaspoon salt
1 teaspoon white pepper
Preheat oven to 375. Grease a Pyrex pie pan with butter. Beat eggs, cream, milk, onion, salt, and pepper together. Drop choppedd salmon and cream cheese on the bottom of your pie pan, then drop the chopped dill on top. Cover with 1 C of the cheese, reserving the rest for. Cover cheese and salmon with the beaten egg mixture. (Add more cream or egg if needed, adjust salt.) Top with the reserve cheese. Bake in warm water bath for 25-35 minutes, or until center is firm and cheese melted.
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