Mix all of the ★ ingredients together until it becomes quite sticky.
While you're mixing it, keep an eye on it till it's no longer floury. Then form the dough with your hands and roll it out with a rolling pin.
Once you've formed the dough and rolled it out, place it over the pie dish. Once you do, gently roll the rolling pin over the dish so that it cuts off the excess dough. Now put it as it is in the fridge.
Combine all of the ☆ ingredients together and mix with a whisk till you have made the egg mixture.
Take the salmon out of the can and mix well with the onions, mayonnaise, and soy sauce. Preheat your oven to 220℃.
Take the pie crust out of the fridge and put in the salmon mixture. Then pour in the egg mixture and top with the edamame beans. (Frozen is okay)
Once it's preheated, bake for 20 minutes. Adjust the baking time so that it is golden brown when done. (I baked the leftover egg mixture together with the quiche)
Once it has plumped up, it's done baking. When it has settled, take it out of the pie tray.
It looks like this when cut! Try it with some freshly chilled tomatoes!
Story Behind this Recipe
I had a salmon and onion salad the other day and I didn't want to eat the same thing again the next day so I made a quiche!
I wrote tips down in my other recipe so please check it out. (Recipe ID: 1160977) [Potato Quiche] Since you bake it, it's good the next day and I like that it's a refreshing quiche! My daughter was happy when I took the left over salad I had just made and transformed it into something else.