Succulent salmon is a new gold in Yukon rivers and streams.
If ever you cook, bake or BBQ a fillet and are fortunate enough to have some left over, this quiche is the way to enjoy it a second time around.
Alternately, you can use smoked salmon or a home/commercially canned salmon.
The flavour will vary depending on whether you use sockeye, king or Chinook.
The crust for this quiche is a simple pat-in-the-pan with the added goodness and crunchy texture of whole wheat flour and nuts.
Depending on your source of fish and or fisherman/woman, you can really be creative and use an alternative like a cooked whitefish, pickerel or trout.
Salmon Quiche
INGREDIENTS FOR THE CRUST
¼ cup toasted chopped pecans or almonds
? cup grated cheddar cheese
1 cup whole wheat flour
¼ teaspoon ground paprika
¼ teaspoon salt
3 tablespoons olive oil
3 tablespoons vegetable (canola) oil
PREPARATION FOR THE CRUST
- Toast the pecans or almonds in a 325F oven for 10 minutes; set aside to cool.
- Using a food processor, grind the nuts.
- Into the nuts in the food processor, add the grated cheese, flour, paprika and salt. Buzz to blend.
- Add in the oils and process till the crust clings together.
- Pat the crust into a 9 or 10″ pie plate.
- Bake the crust/shell in a pre-heated 400F oven for eight minutes.
- Set aside to cool.
INGREDIENTS FOR THE FILLING
¼ cup asiago cheese
2 cups cooked salmon
1 leek, sliced thinly
3 green onions, chopped finely
4 eggs
½ cup sour cream or plain yogurt
¼ cup mayonnaise
¼ cup milk, ½ or cream
? cup cheddar cheese
2 cloves garlic, minced or pressed
½ teaspoon dried dill weed or 1 tablespoon fresh dill weed, finely chopped
? teaspoon white pepper
? teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley
PREPARATION FOR THE QUICHE FILLING
- Sprinkle ¼ cup of asiago directly onto the cooked quiche crust.
- Next, break up the cooked salmon into largish chunks and place on top of the cheese. Make sure to discard any skin and small fish bones.
- Next, layer the sliced leeks and green onions.
- Into the food processor or bowl with whisk, blend together the eggs, sour cream or yogurt, mayonnaise, milk/cream, cheddar cheese, garlic, dill weed, white pepper and hot pepper sauce.
- Pour the egg filling over the salmon.
- Sprinkle the top of the quiche with fresh parsley.
- Bake in a 350F oven for 50 minutes until a knife inserted comes out clean.
- Let cool on a rack for five minutes before cutting.
