Salmon Quiche

1 (8 ounce) package Cheddar cheese, cubed

¼ onion, diced

4 eggs

1 (12 fluid ounce) can evaporated milk

1 pinch salt

1 pinch ground black pepper

1 pinch garlic powder

1 pinch dried parsley

1 pinch dried sage

1 (14.75 ounce) can salmon, drained, flaked and bones removed

1 (9 inch) frozen pie crust

½ cup shredded Cheddar cheese, divided

Preheat an oven to 375 degrees F (190 degrees C).

Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.