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Author Notes: My mom makes many wonderful meals, but the one dish that she has mastered is the quiche! She spends time picking out the perfect cheese and even befriends the cheesemongers at all the local grocery stores in order to get the best deal and the best advice. My mom knows exactly how long to pre-bake the crust, exactly how long to bake the quiche before she needs to put tin foil on the outer crust to keep it from burning, and of course exactly how long to cook the quiche for the perfect consistency.
The only thing I never liked about quiche night is that making a perfect quiche takes time. I remember coming home from sports practice in high school ready to eat anything in sight, and finding out that mom had just barely started the quiche. This caused mixed emotions. I was starving, but her quiches were something to wait for. I quickly learned on quiche nights to have a snack, but not too big, so I could fully enjoy the beauty of the quiche.
This quiche is inspired by Joy of Cooking's Pat-in-the-Pan Butter Dough and their basic Quiche Lorraine. I wanted to try something new and use typical salmon flavor pairings in a new medium. - ContinuingMyEducation
- 1 cup fine cornmeal
- 1/2 cup whole wheat flour
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
- Preheat oven to 400 degrees F.
- Mix all of the ingredients in a food processor until combined and crumbly.
- Form a crust of even thickness by patting the mixture into a 9 inch pie dish.
- Poke holes in the crust with a fork to prevent air pockets from forming.
- Bake in the oven for about 20 min or until crust begins to harden.
Salmon, Dill and Greens Quiche
- 3/4 pound salmon filet
- 1 diced onion
- 1 cup frozen spinach, or other greens
- 1 cup milk
- 3 eggs
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 2 tablespoons Dijon or brown mustard
- 1 cup shredded dill havarti cheese
- Keep oven at 400 degrees F.
- Saute salmon filet until mostly cooked, then break up the salmon with the spatula.
- Add onion and frozen spinach to the salmon and cook the mixture until all ingredients are cooked thoroughly.
- While that mixture is cooking, mix remaining ingredients in a large mixing bowl.
- Add cooked salmon mixture to the egg mixture, and combine.
- Pour the mixture into the precooked pie crust.
- Bake for 40-50 min or until set.
- Let quiche stand for 10 minutes (if you can stand it) and serve!
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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