Friday, 30 November 2012

Super Salmon Veggie Quiche

Yeah, yeah - I know "real men don't eat quiche" except, mine will and do. A quiche make a light dinner or a hearty lunch. It goes well with a tossed salad or a plate of raw veggies and dip. This can also be combined with a light soup for supper.
I came up with this idea to use left over salmon, because every time I bake a salmon, I have some left over. You can add almost anything to a quiche, kind of like the leftover rice pancake dish I posted earlier. You can use homemade pie pastry or frozen pie shells. They work equally well. If you are gluten free, you will have your own type of pastry shell. I confess I have never made a gluten free pie dough.

Preheat oven to 450F

What you need:1 unbaked pie shell; about 1 and 1/2 cups cooked salmon, broken into bite size pieces, or flaked; 4 whole eggs, (or 2 whole eggs and 1/4 cup egg whites); about 1 cup of milk( for extra richness you can use 1/2 milk and 1/2 cream); 1 cup of shredded veggies, (carrots, zuchinni, broccoli); 1 tbs minced onion, 1 tbs minced garlic, salt and pepper to taste; 1 tbs parsley flakes, and 1 tbs snipped chives; 1 cup of your favourite grated cheese, ( cheddar, edam, or gouda work well).

What you do: Spread the salmon over the bottom of the pie shell. Add grated vegetables and cover with grated cheese. In a medium mixing bowl, lightly beat the eggs, then add seasonings, herbs, and milk. Stir well. Pour carefully over the cheese. It will fill nearly to the top of the pie shell.

Bake 15 minutes at 450 F,then reduce heat to 350 F and continue baking for 30 - 35 minutes, or until the egg is completely set. Cut in wedges, and serve warm. Can also be eaten cold the next day, -(or reheated gently).

 As always - enjoy.

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