I don’t know how many times we’ve had this delicious quiche at Herb and Christel’s house (our neighbors in Tahoe). At some point, I know I had asked for the recipe but for some reason, I cannot find it. So I did the next best thing and searched the internet. There were millions of different variations (okay, maybe hundreds…) using different ingredients, I decided to rely on my memory to recreate this wonderful food. This can be served as an appetizer or main dish with a side of salad. Seen here as served at our French-themed party last summer.
- 1 can (8 oz) pink salmon drained OR left over cooked salmon OR fresh salmon fillet shredded or sliced into 2 inch pieces
- 4 eggs
- 1 1/2 cups milk (or fat-free half and half)
- 4 oz cheese (cheddar, monterey jack, swiss or any strong cheese — or whatever you have in your refrigerator!)
- 1 tsp fresh dill chopped
- 1 tbs flour
- salt and pepper to taste (approximately 1 tsp each)
1. Preheat oven to 350 degrees. Coat quiche pan with vegetable spray or oil.
2. Break up salmon, sprinkle with flour (This will prevent salmon from sticking to the quiche pan.) and distribute evenly at bottom of pan. Actually, I have skipped the flour part so many times and the quiche still turned out okay. Top with cheese.
3. In medium bowl, beat eggs, milk, dill, salt and pepper. Blend well and slowly pour mixture over cheese.
3. Bake until quiche is set and top is brown (about 55 minutes in my oven in San Diego).
4. Allow to set and cool before slicing. Serve with salad on the side if using as main dish.