photo: taste.co.nz
I lived with a host family when I studied abroad in France, and once in a while I would sit down and have dinner with them. Over time, I noticed that Madame’s favorite dish to make was a quiche. She made several of them at once and would serve them at dinner and then as leftovers (they taste great hot or cold). Quiche Lorraine, veggie quiche, ham quiche – they were all good but my favorite was her salmon quiche. When I came home, I made my own and it’s been a hit with friends and family for years.
My healthy modifications to the recipe below: skim milk instead of whole and 2 regular eggs plus 4oz of egg substitute (equivalent of two eggs) instead of 4 large eggs.
Ingredients:
2 tablespoons butter or margarine
1/2 cup chopped onion
1 clove garlic, minced
1 cup canned salmon, drained and flaked
1 (9-inch) unbaked pie crust
4 large eggs
1 cup milk
1 tablespoon all-purpose flour
1 teaspoon dried dill weed
1/3 teaspoon salt
1/4 teaspoon ground black pepper
Preparation:
Preheat oven to 350 degrees
Melt butter in a medium nonstick skillet over medium-high heat
Add onion and saute until translucent, about 3 minutes. Add garlic, saute 1 more minute, or until pale golden. Add salmon and stir until heated.
Spoon into prepared pie crust and set aside.
Whisk together the eggs, milk, flour, dill, salt and pepper. Pour over salmon and bake for 45-50 minutes until knife inserted near center comes out clean. Let stand 10 minutes before serving.
Makes 8 servings
Recipe courtesy of www.cooksrecipes.com
[...] while back, I posted a recipe for a salmon quiche. Recently, I came across this recipe for Ratatouille Tart in the Worcester Telegram & Gazette [...]