Meet the Cook: This recipe came to me from my mother - it's the kind you request after just one bite! Unlike some quiches, it's also hearty enough that it appeals equally to both woman and men. Cooking is something that I've always liked. I pore over cookbooks the way other people read novels! In addition, I collect antique kitchen utensils. My husband and I have one son, 12. -Deanna Baldwin, Bermuda Dunes, California
- 1 unbaked pastry shell (10 inches)
- 1 medium onion, chopped
- 1 tablespoon butter
- 2 cups (8 ounces) shredded Swiss cheese
- 1 can (14-3/4 ounces) salmon, drained, flaked and cartilage removed
- 5 eggs
- 2 cups half-and-half cream
- 1/4 teaspoon salt
- Minced fresh parsley, optional
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion.
- In a small bowl, whisk the eggs, cream and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with parsley if desired. Let stand 5 minutes before cutting. Yield: 6-8 servings.
Originally published as Salmon Quiche in Country Woman March/April 1995, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Salmon Quiche
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review