Post by April B. on Oct 27, 2003 9:21:10 GMT -6
Salmon Quiche
2 Tbs butter
1 shallot, finely chopped
1 lb flaked cooked or canned salmon,
skin and bones removed
3 Tbs chopped fresh dill
Salt and freshly ground pepper to taste
1 9-inchpie shell
4 eggs, lightly beaten
1 1/4 cup heavy cream, half-and-half, or milk
Melt the butter in a skillet over moderate heat and saute the shallot until tender but not brown, about 5 minutes. Add the salmon, dill, salt, and pepper and transfer to the pie shell.
Combine the eggs and cream and pout over the salmon mixture.
Bake in a preheated 375F oven for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
Serves 4 to 6.
2 Tbs butter
1 shallot, finely chopped
1 lb flaked cooked or canned salmon,
skin and bones removed
3 Tbs chopped fresh dill
Salt and freshly ground pepper to taste
1 9-inchpie shell
4 eggs, lightly beaten
1 1/4 cup heavy cream, half-and-half, or milk
Melt the butter in a skillet over moderate heat and saute the shallot until tender but not brown, about 5 minutes. Add the salmon, dill, salt, and pepper and transfer to the pie shell.
Combine the eggs and cream and pout over the salmon mixture.
Bake in a preheated 375F oven for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
Serves 4 to 6.
