Serves 12
Prep Time 0 minutes
Cook Time 35 minutes
Prepared Pie Shell, 9”                                         2 each 
Eggs                                                                        8 each 
Whipping Cream                                                  1 cup 
Pepper, fresh ground                                           1 tsp. 
Kosher Salt                                                             2 tsp. 
Alaska Canned Salmon,
drained and flaked                                                 1 can (14.75 oz.) 
Mushrooms, fresh, sliced thin 2 cups 
Spinach, fresh, cleaned and quickly sautéed  1 cup 
Cream Cheese, cut into 1/4” cubes                   8 oz. 
Preheat oven to 400°F. Blind bake pie shell for 20 minutes.
Whisk eggs, cream, salt, and pepper together. Divide the 
salmon, mushrooms, spinach, and cream cheese between the two shells. 
Pour 1/2 of the egg/cream mixture into each shell. 
Bake for 30-35 minutes or until egg mixture is set. 
One Serving: 
Cut each pie into sixths. Place one slice on plate and serve. 
May be served warm, cold, or room temperature.