This pie is cooked entirely in the microwave oven. Follow the cooking, turning, and standing times carefully so your pie will turn out perfectly.
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients:
- 9" pastry shell
- 1 tsp. Worcestershire sauce
- 1 onion, finely chopped
- 2 tsp. juice from salmon
- 15 oz. can red salmon, drained
- 3 eggs
- 2/3 cup milk
- 2 Tbsp. chopped fresh parsley
- 1/2 tsp. dried dill weed
- 1 cup grated Havarti cheese
- dash cayenne pepper
- 1/4 tsp. salt
- 2 Tbsp. Romano cheese
Preparation:
Prick pastry shell generously with fork. Rub edge of crust with Worcestershire sauce. Microwave crust on high for 6-8 minutes, rotating pan 1/2 turn every 2 minutes. Crust is done when the surface appears dry and flaky.
Place onion in microwave safe bowl and sprinkle with 2 tsp. reserved liquid from the drained salmon. Microwave on high for 2 minutes until onion is crisp tender. Drain. Remove skin and bones from salmon and discard; break into smaller pieces.
Beat eggs and milk together in medium bowl. Add salmon, mixing gently. Then add remaining ingredients except Romano cheese, stirring gently to coat. Pour into pie shell. Sprinkle with Romano cheese.
Microwave pie, uncovered, on 70% power for 18-24 minutes or knife inserted near center of pie comes out clean. Let stand on solid surface for 5-10 minutes before serving, until filling is set and firm. 6 servings
