Make Ahead

Salmon, Dill, and Greens Quiche with Cornmeal Crust

by:
March 11, 2011
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Salmon, Dill, and Greens Quiche with Cornmeal Crust
  • Serves 6-8
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

What You'll Need
Ingredients
  • Cornmeal Crust
  • 1 cup fine cornmeal
  • 1/2 cup whole wheat flour
  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon salt
  • 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
Directions
  1. Cornmeal Crust
  2. Preheat oven to 400 degrees F.
  3. Mix all of the ingredients in a food processor until combined and crumbly.
  4. Form a crust of even thickness by patting the mixture into a 9 inch pie dish.
  5. Poke holes in the crust with a fork to prevent air pockets from forming.
  6. Bake in the oven for about 20 min or until crust begins to harden.
  1. Salmon, Dill and Greens Quiche
  2. Keep oven at 400 degrees F.
  3. Saute salmon filet until mostly cooked, then break up the salmon with the spatula.
  4. Add onion and frozen spinach to the salmon and cook the mixture until all ingredients are cooked thoroughly.
  5. While that mixture is cooking, mix remaining ingredients in a large mixing bowl.
  6. Add cooked salmon mixture to the egg mixture, and combine.
  7. Pour the mixture into the precooked pie crust.
  8. Bake for 40-50 min or until set.
  9. Let quiche stand for 10 minutes (if you can stand it) and serve!
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1 Review

sl(i)m
sl(i)m April 12, 2018
While this is a rather casually written recipe, it's a good place to start! I used salmon bits which cook up a lot faster than a fillet. (Could use leftover salmon, if there ever is any, as well.) I recommend sautéing the onions first, adding in THAWED spinach, and then barely cooked salmon bits. Mixed heavy cream with whole milk. Didn't have dill Havarti, but would like to try it the next time I make this (which I will do!). Instead used a mix of parmesan and pecorino. Finally, not having whole wheat flower on hand, I rolled out a puff pastry and did not pre-cook it. I would like to try the author's dough... Family all liked it. I think this would be good with asparagus as well, other greens, or another green vegetable.