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Ingredients
| frozen pie crust: 1 crust |
| pink salmon: 6 oz |
| white wine vinegar: 2 Tbl |
| bay leaf: 1 |
| peppercorns: 5 |
| fresh dill weed (sprigs): 1 Tbl (finely chopped) |
| parsley: 2 Tbl (finely chopped) |
| shallot onions (chopped): 1 Tbl (chopped) |
| salted butter: 1 1/2 tsp |
| eggs: 3 |
| light whipping cream |
| Dijon mustard: 1 1/2 tsp |
| salt: 1/2 tsp |
| ricotta cheese (whole milk): 6 oz |
| cheddar cheese: 2 oz (grated) |
Salmon and Dill Quiche
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- Place the salmon in a shallow pan. Add enough water to just cover the fish. Season with vinegar, bay leaf and peppercorns. Poach gently until the salmon tests just done. Do not overcook! Flake the salmon into pieces, and mix in herbs.
- Saute shallots in butter until lightly browned. Remove from the heat and mix with salmon and herbs.
- Beat eggs with the half and half, mustard, and salt. Put salmon mixture in the pie shell. Add the ricotta followed by the egg mixture. Sprinkle the cheddar cheese over the top.
- Bake 10 minutes at 450°F then turn the oven down to 350°F., bake until the filling is firm (about 20 minutes longer). Let the pie cool for a few minutes before slicing.