Northwestern Salmon Quiche
From smurfetta 16 years agoIngredients
- 1 cup all-purpose flour shopping list
- 1 cup grated parmesan cheese, divided shopping list
- 1/4 cup chopped hazelnuts (walnuts, almonds, or pecans) shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon paprika shopping list
- 6 tablespoons extra-virgin olive oil shopping list
- 1/2 cup milk shopping list
- 3 eggs, beaten shopping list
- 1 cup sour cream shopping list
- 1/4 cup mayonnaise shopping list
- 1 tablespoon finely chopped fresh chives shopping list
- 1/4 teaspoon Colgin's Smoke flavoring shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon pepper shopping list
- 1 1/2 to 2 cups cooked salmon, (ok to used canned) flaked and all skin and bones removed shopping list
- sour cream & fresh dill for garnish shopping list
How to make it
- Preheat oven to 400 degrees. In a medium bowl, combine flour, 3/4 cup parmesan cheese, hazelnuts, salt, paprika, and olive oil. Press mixture onto bottom and sides of a 10-inch pie plate or quiche pan. Bake for 10 minutes; remove from oven and reduce oven temperature to 325 degrees.
- In a large bowl, combine milk, eggs, sour cream, mayonnaise, chives, liquid smoke, salt, and pepper. Stir in flaked salmon and remaining 1/2 cup parmesan cheese. Pour mixture into baked crust. Bake approximately 45 to 50 minutes or until a knife inserted in the center comes out clean. Remove from oven and let cool 12 to 15 minutes.
- To serve, spread a thin layer of sour cream over the top. Cut into wedges and serve.
- Makes 4 dinner-size servings and 6 to 8 lunch or appetizer servings.
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments