If there are still some men in your life who won't eat quiche, you can call this a salmon and egg pie.
Salmon Quiche
2 Tbs butter
1 shallot (or tiny onion), finely chopped
1 lb flaked canned salmon, skin and bones removed
3 Tbs chopped fresh dill
Salt and freshly ground pepper to taste
4 eggs, lightly beaten
1 1/4 cup half-and-half, or milk
Melt the butter in a skillet over moderate heat and saute the shallot until tender but not brown, about 5 minutes.
Add the salmon, dill, salt, and pepper and transfer to a greased 9 inch pie pan.
Combine the eggs and cream and pour over the salmon mixture.
Bake in a preheated 375 F oven for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
Allow to rest for 15 minutes before slicing.
Cook's Notes: If you have some left over salmon this is a great way to use it up, but it's hard to beat the convenience of opening a can.
Salmon Quiche
2 Tbs butter
1 shallot (or tiny onion), finely chopped
1 lb flaked canned salmon, skin and bones removed
3 Tbs chopped fresh dill
Salt and freshly ground pepper to taste
4 eggs, lightly beaten
1 1/4 cup half-and-half, or milk
Melt the butter in a skillet over moderate heat and saute the shallot until tender but not brown, about 5 minutes.
Add the salmon, dill, salt, and pepper and transfer to a greased 9 inch pie pan.
Combine the eggs and cream and pour over the salmon mixture.
Bake in a preheated 375 F oven for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
Allow to rest for 15 minutes before slicing.
Cook's Notes: If you have some left over salmon this is a great way to use it up, but it's hard to beat the convenience of opening a can.
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