Recipe

Northwestern Salmon Quiche Recipe

Add Step-by-Step Photos	Smurfetta / All my dishes 2 years, 2 months ago Great for leftover grilled salmon Prep:20m Cook:60m Servings:8	Smurfetta
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Ingredients

1 cup all-purpose flour

1 cup grated parmesan cheese, divided

1/4 cup chopped hazelnuts (walnuts, almonds, or pecans)

1/2 teaspoon salt

1/4 teaspoon paprika

6 tablespoons extra-virgin olive oil

1/2 cup milk

3 eggs, beaten

1 cup sour cream

1/4 cup mayonnaise

1 tablespoon finely chopped fresh chives

1/4 teaspoon Colgin's Smoke flavoring

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 to 2 cups cooked salmon, (ok to used canned) flaked and all skin and bones removed

Sour Cream & fresh dill for garnish

Directions

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.

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Comments

invisiblechef 1 year, 8 months ago said:
I think this would go really well with smoked salmon.. I am lucky enough to make my own as my husband fishes like crazy during salmon season. I'm for sure going to try this out really soon using smoked salmon.

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