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Print this Recipe    Quiche 88

TRUFFLE-SALMON QUICHE

8 oz can cooked salmon, drained and flaked
2 cups shredded mozzarella cheese
1 t chopped green onion
1 T all purpose flour
1/2 t. salt
6 large Martellia truffles or 2 oz. Oregon white truffles, grated
3 eggs
1 cup whole milk (scant)
pinch nutmeg
9 inch pastry shell (deep)

Combine cheese, onion, flour and salt. Spread half of mixture on
the bottom of the pastry shell. Top with salmon. Spread the remainder
of the cheese mixture on the salmon.

Put eggs, truffles, nutmeg and milk in a blender on low speed, or
mix well by hand. Pour this liquid mixture over the ingredients in
the pastry shell.

Bake 15 minutes at 450 degrees. Reduce heat to 350 degrees and bake
for 30 minutes or until well browned.

Serves 6.

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