Cheddar Salmon Quiche

1 cup flour
1/4 tsp salt
3 Tbsp. cold butter
3 Tbsp shortening
1/4 cup milk

Filling
1 (14 3/4 oz.) can salmon, drained, bones & skin removed
1 cup (4 oz.) shredded cheddar cheese
1/4 cup chopped green pepper
1/4 cup chopped onion
1 Tbsp flour
1/2 tsp salt
1/8 tsp pepper
3 eggs, beaten
1-1/4 cup milk

Preheat oven to 350 F. In a bowl, combine flour and salt; cut in butter
and shortening until crumbly. Stir in milk; on a floured surface, roll
dough into a 10- inch circle. Transfer to an ungreased 9-inch pie plate or
quiche dish. Trim and flute edges. Bake for 10 minutes. In a bowl,
combine salmon, cheese, green pepper, onion, flour, salt and pepper; spoon
into crust. Combine eggs and milk; pour over salmon mixture. Bake 50-55
minutes or until a knife inserted near the center comes out clean. Let
stand 10 minutes before cutting. Serves 6.

Source: Taste of Home magazine


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