Salmon and Dill Quiche
"One of my favorite fishes and one of my favorite dishes.
You can make a lower calorie quiche by replacing the half and half with the same amount of milk plus 3 Tablespoons of flour."
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
1 pie
ingredients
- 1 pie shell
- 6 ounces salmon fillets
- 2 tablespoons white wine vinegar
- 1 bay leaf
- 5 peppercorns
- 1 tablespoon dill, finely chopped
- 2 tablespoons parsley, finely chopped
- 1 tablespoon shallot, chopped
- 1 1⁄2 teaspoons butter
- 3 eggs
- cream
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄2 teaspoon salt
- 6 ounces ricotta cheese
- 2 ounces cheddar cheese, grated
directions
- Place the salmon in a shallow pan. Add enough water to just cover the fish. Season with vinegar, bay leaf and peppercorns. Poach gently until the salmon tests just done. Do not overcook! Flake the salmon into pieces, and mix in herbs.
- Saute shallots in butter until lightly browned. Remove from the heat and mix with salmon and herbs.
- Beat eggs with the half and half, mustard, and salt. Put salmon mixture in the pie shell. Add the ricotta followed by the egg mixture. Sprinkle the cheddar cheese over the top.
- Bake 10 minutes at 450°F then turn the oven down to 350°F., bake until the filling is firm (about 20 minutes longer). Let the pie cool for a few minutes before slicing.
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Reviews
-
So easy to make! My family loved it!
RECIPE SUBMITTED BY
In my world a recipe is a guideline to cooking and can be altered to suit one's taste.
I collect cookbooks for a hobby and have made at least one recipe from each one.
And i am not that other Smurf.
