I had a little bit of canned salmon and a lot of eggs to use up, so I used this recipe for the filling, and this recipe for the crust, and it turned out great. Hubby didn’t like it as much as I did, because he doesn’t like the texture of quiche, but even he agreed that it smelled delicious, and the company we had over loved it. I will definitely make it again. I chose to make the crust by hand because I don’t like store-bought crusts. I think it made the recipe even better.
Approximate Cooking Time:
1 c. flour
5 T. butter
3 T. shortening
1/4 c. milk
16 oz. salmon
1 small yellow or white onion
1 T. lemon juice
2 T. parsley
1 3/4 c. milk
salt and pepper
Mix the flour and shortening with 2 T. butter, 1/4 t. salt and 1/4 c. milk. Work into a pie crust, roll out flat in flour, and transfer to a pie dish. Fold the edges and poke a few holes in the crust with a fork to prevent shrinkage. Put the crust in a 350 degree Fahrenheit oven for 10 minutes.
Meanwhile, chop the onion into small pieces and mix all remaining ingredients. When the crust is ready, remove it from the oven, add the filling, and return it to the oven for at least 45-50 minutes. The filling is done when an inserted knife comes out clean and the egg looks entirely cooked. Once removed from the oven, the quiche needs a few minutes to set before being served.
I’m sorry I don’t have any pictures – this got eaten up before I had the chance!
As a side note, don’t be afraid to cook this quiche a little longer than the recommended time. If you keep cooking it to make sure the inside is not runny, check it often. Try not to open the door too much though, or it will take even longer to cook.
Also, I used both leftover smoked salmon and canned salmon for this recipe. Either works. Finally, BE CAREFUL to choose a big pan for this. I used a 10-inch pie pan. This recipe makes a lot of filling and it will create quite a mess in your oven if it runs over.