Salmon Quiche

• 1-1/2 qt. dry bread crumbs
• Philadelphia Light Brick Cream Cheese Spread, softened
• 1-1/2 gal. skim milk
• 1/4 cup freshly ground black pepper
• 6 doz. eggs
• Canned salmon, well drained, flaked
• 3 qt. green onions, chopped
• 1-1/2 cups fresh dill, finely chopped

1. Spray each of 24 (9-inch) pie pans (or each of 4 pie pans for trial recipe) with cooking spray.
2. Sprinkle 1/4 cup (60 mL) crumbs onto bottom and up sides of each pie pan.
3. Beat cream cheese spread, milk and pepper with mixer until well blended.
4. Add eggs; beat just until blended.
5. Spoon about 1 cup (250 mL) salmon into each pie pan; top each with 1/2 cup (125 mL) onions, 1 Tbsp.
6. (15 mL) dill and about 2 cups (500 mL) cream cheese mixture.
7. Bake in 350F standard oven 40 min.
8. or until centres are set.
9. Let stand 5 min.
10. before cutting each quiche into 6 wedges.

bread crumbs, cream cheese, milk, freshly ground black pepper, eggs, salmon, green onions, fresh dill

Taken from www.kraftrecipes.com/recipes/salmon-quiche-125046.aspx (may not work)