|Raymond Blanc's Foolproof French Cookery|
|by Raymond Blanc|
Raymond Blanc describes the basic techniques required to create traditional French food and demonstrates 40 simple-to-follow versions of the most ...
Tip: Try quiche almonds for more results.
1 - 10 of 14 for salmon quiche almonds
Result Page: 1
Combine all ingredients ... 400 degrees. Flake salmon. Add all ... cooled shell. Sprinkle reserved 1/2 cup crust over top. Bake at 325 degrees for 45 minutes.
Drain and reserve ... in 6 tablespoons corn oil. Set aside 1/2 cup of mixture to sprinkle on top. Press into quiche pan and bake at 400°F for 10 minutes.
Combine flour, cheese, almonds, salt and ... frothy. Combine eggs, salmon, and sour ... Bake at 325°F for 35-45 minutes, or until crust is golden brown.
Combine first 5 ... pie pan or quiche pan. Bake crust ... from oven. Drain salmon, reserving liquid. ... until firm in center. Serves 6-8. Freezes well.
CRUST: Combine whole ... 2/3 cup cheese, almonds, salt and ... is baking, drain salmon, reserving liquid ... cream and egg whites or Egg Beaters for eggs.
Combine first 5 ... 325 degrees. Drain salmon, reserving liquid. ... with reserved crust mixture. Bake in 325 degree for 45 minutes or until firm in center.
For crust, combine ... cup cheese, the almonds, salt and ... for filling, drain salmon, reserving liquid. ... or until firm in center. Makes 6 servings.
The crust may ... 2/3 cup cheese, almonds and salt in ... For filling, drain salmon reserving liquid. Add ... degrees for 45 minutes or until firm in center.
Heat oven to ... 2/3 cup cheese, almonds, salt and ... 350 degrees. Drain salmon, reserving liquid. ... mixture. Bake 45 minutes or until firm in center.
Combine flour, cheese, almonds, salt and ... and sides of a 9 inch pie plate. Bake 10 minutes at 400 degrees. Remove crust and lower oven to 325 degrees.
Result Page: 1
top of page