|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||44%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A true quiche is the quiche Lorraine which originated in northeastern France in a region known as Alsace-Lorraine, hence its name. This rich, savory egg custard and bacon pie with gruyère cheese is baked in a pastry crust.
Over the years, however, the original recipe has been adapted to include a variety of ingredients, including, in this case, salmon to make a filling meal for a special lunch when eaten with a side salad and artisan bread and butter. For an even heartier meal, serve it with a simple soup or consommé.
Typically, fish and cheese are not complementary flavors so the latter is left out here, but you will see seafood and cheese combined in the same dish in other recipes.
- Pastry for 9-inch pie (purchased or homemade, unbaked)
- 1 (14.75-ounce) can salmon
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 1 onion (minced)
- 2 tablespoons fresh parsley (chopped)
- 6 large eggs (beaten)
- 1 1/2 cups milk
- 1 teaspoon seasoned salt
- Dash pepper (white or black)
Gather the ingredients. Heat the oven to 450 F.
Bake the crust in the heated oven for 5 minutes. Remove the crust from the oven and reduce the temperature to 350 F.
Drain salmon liquid into a cup and set aside. Put salmon in a bowl and remove bones and skin. Flake the salmon.
Add the salmon to the cooled pastry and then sprinkle with lemon juice.
In a skillet over medium heat, melt the butter. Cook the onion until translucent. Spoon the onions over the salmon and sprinkle with parsley.
In a medium bowl, whisk the salmon liquid with eggs, milk, seasoned salt, and pepper. Pour over salmon.
Bake the quiche at 350 F for 45 to 50 minutes, or until firm. Remove from oven and let rest for 5 minutes before slicing and serving.
Serve this salmon quiche hot with a tossed salad and bread and butter if desired.
Quiche is the type of dish that lends itself to experimentation and variation with all types of proteins. To maintain a seafood theme, consider these ideas or make up your own. It's important to remember that any ingredient you add must not have a significant water content otherwise, your quiche will be soupy.
- If you like a richer egg custard, use 3/4 cup milk and 3/4 cup half-and-half.
- Instead of canned salmon, use smoked salmon.
- Use crab meat in place of the salmon and add 3/4 cup Swiss cheese along with a pinch of nutmeg.
- Try 1 pound of peeled and deveined cooked shrimp in place of the salmon and add 1/2 pound blanched asparagus cut into 1-inch pieces.