“Spiffy” Salmon Quiche
This is another recipe I came up with during my time at the coast. Again, it’s a salmon dish, however I used a fresh “frozen” (?) salmon and pre-baked it beforehand in the oven with a little olive oil, fresh lemon juice, fresh dill, kosher salt, and black pepper. You can also substitute the same amount of canned salmon, drained, as well. Of course, the first thing I did was ask Gay if “you know who” would eat quiche, cuz you know that old saying, right??? Come to find out, he DOES eat quiche, which disproves that whole stupid saying.
I love a good, hearty quiche (as opposed to a bad, wimpy one), and usually serve it with a green salad, or a fresh fruit salad (if it’s breakfast). Quiches are such flexible menu items and are usually good with whatever ingredients you have on hand. They freeze well and can be made ahead of time for future dinners or impromptu guests. They really are blank slates, so to speak, for creative cooking. They are composed of a basic egg custard, some form of cheese, and a pie crust. So do as I do, clean out your fridge and use the ingredients to come up with a freaky quiche of some kind. (If something is old or moldy, please throw it out for goodness sake,,,ugh)!
Anyways, as I was perusing the internet for proportions of eggs to cream, etc. I came across a recipe for a Cucumber salad which looked interesting. We loved it and I made it again a few nights back for Spencer and myself. It’s fast, easy, and refreshing as a side dish. I made a few adjustments to the recipe I found, but basically it’s just the following:
1-2 cucumbers (depending on how many you are serving) peeled partially. I prefer to leave a few strips of skin on the cuke to help with integrity and aesthetics. Not like you’re ugly, wonderful cucumber, but you do tend to break down awfully fast when peeled nekkid. I meant the cuke, peeled nekkid, NOT the cuke peeled, nekkid. Amazing what a comma will do, huh?? 🙂
This is all Souldiergirl’s fault,,,,,,Just kidding,,you are a great writer, but it’s a bit distracting at times,,,ok, where WAS I???? Ahem, onto the rest of this post.
2-3 green onions, chopped fine
Sour Cream (enough to make it sloppy)
fresh dill, chopped (enough to make it dilly)
1/2 fresh lemon, juiced
fresh black pepper
Mix all together, dance a little jig, refrigerate, drink a little wine, burn yourself, cuss a little, then serve.
Salmon Quiche with Asparagus and Mushrooms
Makes two 9-inch deep dish quiches
1 lb. salmon, fresh or canned, shredded
2.5 C. half and half (or part cream)
2 garlic cloves, minced
1/4 C. dill, chopped
2 green onions, diced
8 oz. mushrooms, chopped coarsely
1/2 shallot, minced
2 Tbsp. dill, minced
4-5 C. Swiss cheese, grated
1 Tbsp. capers, rinsed and finely diced
2 deep dish pie crusts, par baked (or make your own)
13 stalks asparagus, steamed
1 Tbsp. olive oil
1 Tbsp. butter
1/2 tsp. ground nutmeg
salt and pepper
Preheat oven to 350 F. With a fork, poke holes in the top of frozen pie crusts. Place on cookie sheet and par bake for 15-20 minutes. Pop any bubbles that come to the surface. Allow crusts to cool. Steam asparagus and precook salmon; set aside. In a large skillet melt butter and add olive oil. Add shallots, garlic, mushrooms and green onions, sprinkled with a little salt and pepper, and sauté until tender. Drain any excess liquid from the mushrooms if needed.
In a large bowl, combine eggs, half and half and seasonings, mixing well. Then incorporate salmon and capers. Divide the mushroom sauté evenly between the two crusts, cover with cheese, and then egg custard, leaving 1/4 inch space at the top. Or, if preferred, salmon can be layered in after the mushrooms instead of being mixed in with the eggs. Finally, arrange asparagus spears, tips outward, in a spoke like fashion over the egg custard. Sprinkle with optional paprika. If there is leftover custard, throw it in an oven proof ramekin, with a little cheese, and cook it along with the quiche. Bake for 40-50 minutes or until set. Bake times will depend on how deep your crusts are, etc. Let rest for 15 minutes before serving or refrigerate and serve at room temperature later.