Salmon Quiche
Ingredients
1 uncooked quiche crust
4 oz. shredded sharp cheddar cheese
1/2 large can sockeye salmon, drained and all bones removed
3 scallions
4 eggs
1 cup heavy cream
1 cup whole milk (or heavy cream)
1/2 tsp sugar
1/2 tsp salt
1/2 tsp cayenne pepper (optional)
Cornstarch (optional)
Instructions
Preheat oven to 400 degrees. Put cheese, followed by salmon on bottom of uncooked piecrust. Cover with chopped scallions. Beat eggs with cream, milk, sugar, salt, and cayenne. Pour over salmon.
Bake at 400 degrees for 15 minutes. Then bake an additional 45 minutes at 300 degrees.
Mel's Notes
Substituting heavy cream for milk makes this richer. Less dairy makes things eggier, if using more dairy, add a bit of cornstarch.
Notes from Mom
After you have prepared the quiche crust, there are three steps to make the quiche. First is the cheese, second is the filling, and third is the custard.
The first step is to put grated cheese directly on the crust. When it melts, it forms a moisture-resistant barrier in between the filling and the crust. This keeps the crust from getting soggy. Recommended types of cheese: Swiss and medium or sharp cheddar. Recommended amount: about 1/4 to 1/3 lb.
The second step is to put the filling over the cheese. Types of filling include chopped cooked bacon, cubed cooked ham, drained and chopped artichoke hearts, sautéed mushrooms (1/2 lb sliced) cooked with butter, scallions, and thyme, chopped steamed broccoli (1 large stalk) with lemon juice and garlic, tomato slices (1-2 medium tomatoes) sautéed gently in olive oil or butter with basil and dill, etc.
After you apply the filling over the cheese, beat together 3 eggs and 1 cup whole milk (4 eggs and 1½ cups milk for a straight-sided quiche pan). Pour it over the top. Bake 35-40 minutes at 375 degrees.
Love,
Mom
