Instructions:
Drain the can of salmon and put the salmon into a ovenproof bowl. Break it up so it’s spread throughout the bowl. Drain the jar of mushrooms and put them on top of the salmon; make sure they are well distributed.
I use four jumbo eggs and a little bit of water when making this dish. I just put the eggs and water into a batter bowl with a handle and beat the heck out of it with a whisk.
Pour the beaten eggs over the contents of the bowl and make sure all the salmon, mushrooms and any additions are covered with the egg. Place this into a preheated oven at 360 degrees. Bake for approximately 45 minutes. You can shake the bowl to be sure the eggs are set and the quiche is firm.
Remove from the oven and let set 10 minutes. Slice this like you would slice a pie when you’re ready to serve the quiche.
This will be a light but filling lunch and a healthy one as well, with the salmon in there. You and your helpers can take pride in this dish and enjoy it often.
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