My son fishes for salmon on the Kenai River in Alaska and smokes much of what he catches. My mother passed this recipe on to me to help me find new ways to cook with salmon. Regular salmon also works in this quiche, but the smoked flavor can't be beat! —Rose Marie Cherven, Anchorage, Alaska
- 1 sheet refrigerated pie pastry
- 1 cup (4 ounces) shredded reduced-fat Swiss cheese
- 1 tablespoon all-purpose flour
- 3 plum tomatoes, seeded and chopped
- 2 tablespoons finely chopped onion
- 2 teaspoons canola oil
- 3 ounces smoked salmon fillet, flaked (about 1/2 cup)
- 4 large eggs
- 1 cup whole milk
- 1/4 teaspoon salt
- On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
- In a small bowl, combine cheese and flour. Transfer to pastry.
- In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture.
In a small bowl, whisk the eggs, milk and salt. Pour into pastry. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.
Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°. Yield: 8 servings.
Originally published as Smoked Salmon Quiche in Healthy Cooking October/November 2012, p33
Enjoy this recipe with a sparkling wine.
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