Thursday, April 12, 2012
Quiche and a salad make a terrific lunch or dinner. I've been making this Salmon Quiche with canned salmon for about 10 years, after seeing the recipe in my local newspaper.
I watch for canned salmon sales and also small cans of sliced mushrooms, then stock up. Canned salmon on sale should be around $2.50 or less. I also use it for salmon patties and salmon croquettes.
If you've never used it, be aware it's processed with bones which are very brittle due to the canning method, but they disintegrate when mixed. However, I do remove larger pieces and some of the darker skin before using in recipes.
1, 9 or 10-inch pie shell homemade or commercially made
2 Tabs. butter
1 small can sliced mushrooms ( or 1/4 pound fresh)
1/4 cup minced onion
1- 1/2 cups poached fresh salmon flaked, or 1, 14 oz. can
1-1/2 cups heavy cream (milk or half&half can be used instead)
1/2 tsp. kosher salt
1/4 tsp. pepper
1/8 tsp. grated nutmeg
2 Tabs.. chopped fresh dill, or 2 tsps. dry dill seasoning
1 cup grated cheese, Gruyere or Cheddar
1/4 tsp. paprika
Preheat oven to 375. Pre-bake pie-shell 10-12 minutes to firm up before adding other ingredients.
Melt butter in skillet and saute mushrooms and onions until lightly browned. Combine mixture with salmon and 1/2 cup of cheese and spread on bottom of pre-baked pie shell.
Whisk eggs, cream, salt, pepper, nutmeg and dill and pour to fill shell. If using 9-inch shell there will be extra which can be baked in muffin tins if desired. Top with remaining cheese and paprika.
Bake 40-50 minutes or until tester inserted in center comes out clean. Serve warm, with lemon wedges, or a mayo-lemon sauce. Serves 6-8. This can be made ahead, refrigerated or frozen and reheated.
Estimated cost: $6.00: $1 or less per serving.
Recipe also featured at: