I’ve been having a salmon craving lately so I decided to satisfy it with a quiche. One could substitute canned salmon in this recipe, but I decided to go all out and use fresh. I was going for a really creamy kind of quiche, which is why I used sour cream and half & half in my egg mixture. To get it even creamier, you might add some shredded cheese, like a Gruyère. I was hesitant, because I didn’t want to overpower the salmon and the dill with a sharp cheese, but you might give it a try anyway. Another creamy melted cheese that words well in quiche is Monterrey Jack. Since it’s a little less powerful than a Gruyère, it might be a good alternative.
1 salmon fillet (8-10 oz)
1 Tbsp olive oil
Salt & pepper to taste
A few squirts of fresh lemon juice
1/2 medium onion, diced
1 Tbsp butter
2-3 Tbsp fresh dill, chopped finely
2/3 cup sour cream
1/2 cup half & half
1/4 cup freshly grated Parmesan cheese
Preheat oven to 450˚F
To prepare the crust:
1. Allow pre-packaged pie crust to come to room temperature before unrolling it and pressing it into pie plate. Bake in preheated oven for 5 minutes.
2. Remove from oven and allow to cool.
Lower oven temperature to 350˚F.
To prepare the salmon:
1. Season the fillet with salt and pepper. Heat olive oil in a heavy-bottomed, non-stick skillet over medium-high heat. Add fillet to pan, skin-side down. Sautée for about 3 minutes and then flip carefully with a fish spatula. Sautée for another 3 minutes or until fillet is almost cooked through. Allow center to remain slightly undercooked.
2. Allow salmon to cool and then break apart into bite-size pieces and transfer to bowl to continue cooling. Squeeze lemon juice onto salmon.
To prepare the filling:
1. Melt butter in a heavy-bottomed, non-stick skillet over medium heat. Add onion to pan and sautée until golden, stirring occasionally, about 7 minutes. Add fresh dill to pan and mix. Remove from heat and allow to cool completely.
2. In a separate bowl, beat together, eggs, sour cream, and half & half.
To assemble the quiche:
1. Spread salmon evenly on the bottom of the crust. Add onion and dill mixture and toss a little to mix evenly. Pour egg mixture over salmon/onion mixture. Sprinkle Parmesan cheese on top.
2. Place in preheated oven and bake for 45-50 minutes. Center should still be slightly jiggly when you remove the quiche from the oven. It will continue to cook as it cools. Allow to cool for 5 minutes before serving.
This entry was posted on Thursday, January 15th, 2009 at 3:12 pm and is filed under Fish & Shellfish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.