I learned recently that quiche originated in the medieval kingdom of Lothringen, Germany. But when that area became French territory, the French renamed the region Lorraine, thus the name quiche lorraine. I remember the first time I had salmon quiche, It was in college when I was visiting my grandparents. Grandma Sabin was a big fan of pacific salmon and she made an excellent quiche with it. Quiche is great way to use practically any type of leftovers. For a seafood quiche, I have also used shrimp and cream cheese (instead of swiss). There are a few reasons I like quiche. First, it is light and delicious. And you can make this ahead of time and even freeze the cooked quiche. When ready to use, remove from freezer and pop into a 350-degree F oven for 20 minutes. I also like taking frozen quiche to our boat as it heats up well in the galley oven. One final tip, if using leftover salmon, be sure to take in account what spices were used on the rub. Then you can vary the remaining spices in the quiche. Bon appetit!
Pre-heat oven to 350 degrees. Bring pie pastry to room temperature. Roll out into a glass pie pan and crimp edges.
In a sauté pan, melt the butter and olive oil. Add the onion and sauté for 4 minutes or until translucent. In the bottom of the pie pan, layer the salmon, onion and cheese. In a bowl, beat the eggs, cream mixture, spices, and herbs. Using a medium sized ladle, pour the egg blend over salmon mixture in the pan.
Bake for 45 minutes until the egg mixture is set and the crust is brown. I like to serve this with an arugula and bib salad using a lemon mustard vinaigrette. For the vinaigrette, mix the last three ingredients. This meal serves 4. Enjoy!
Ingredients
Directions
Pre-heat oven to 350 degrees. Bring pie pastry to room temperature. Roll out into a glass pie pan and crimp edges.
In a sauté pan, melt the butter and olive oil. Add the onion and sauté for 4 minutes or until translucent. In the bottom of the pie pan, layer the salmon, onion and cheese. In a bowl, beat the eggs, cream mixture, spices, and herbs. Using a medium sized ladle, pour the egg blend over salmon mixture in the pan.
Bake for 45 minutes until the egg mixture is set and the crust is brown. I like to serve this with an arugula and bib salad using a lemon mustard vinaigrette. For the vinaigrette, mix the last three ingredients. This meal serves 4. Enjoy!