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Dilled Salmon Quiche

Source of Recipe


From "The Glory of Southern Cooking" by James Villas



List of Ingredients



• 1 recipe Basic Pie Shell
  
• ¾ pound cooked salmon, picked over and flaked
  
• 1 cup grated Swiss cheese (preferably Emmenthaler)
  
• 1 cup milk
  
• 4 large eggs
  
• 2 tablespoons all-purpose flour
  
• 2 tablespoons chopped fresh dill
  
• 1 tablespoon fresh lemon juice
  
• Salt and freshly ground black pepper to taste
  
• Snipped fresh dill for garnish
  






Instructions



1. Preheat the oven to 425° F. Grease a 9-inch tart pan and set aside.
   
   
2. Place the chilled dough on a lightly floured surface and roll it out from the center with a lightly floured rolling pin to a â…›-inch thickness. Fit the dough into the prepared tart pan and crimp the edges. Prick the bottom and sides with a fork, place on a heavy baking sheet, bake about 12 minutes or till golden, and let the shell cool. Reduce the oven to 375° F.
   
   
3. Spread the salmon evenly in the shell and sprinkle the cheese over the top. In a bowl, whisk together the milk, eggs, flour, chopped dill, lemon juice, and salt and pepper till well blended, pour the mixture over the cheese, and bake about 40 minutes or till a knife inserted in the center comes out clean. Let the quiche stand about 10 minutes before serving in wedges with snipped dill sprinkled over the top.
   
   Makes 6 servings
   
   
   Basic Pie Shell:
   
   â—¦ 1½ cups all-purpose flour
   â—¦ ½ teaspoon salt
   â—¦ ½ cup vegetable shortening, lard, or butter
   â—¦ 4 to 5 tablespoons ice water, as needed
   
   In a large mixing bowl, combine the flour and salt, then cut in the shortening with a pastry cutter or two knives till the mixture resembles coarse meal. Mixing with a wooden spoon, gradually add enough of the water so that a ball of dough is formed. Wrap the dough in plastic wrap and chill for 1 hour (or up to 1 day).
   
   Grease a 9- or 10-inch pie plate and set aside.
   Place the chilled dough on a lightly floured surface and roll it out from the center with a lightly floured rolling pin to a â…›-inch thickness. Carefully fold the pastry in half, lay the fold across the center of the prepared pie plate, unfold it, and press it loosely into the bottom and sides of the prepared plate. Prick the bottom and sides with a fork, trim and crimp the edges, and place on a heavy baking sheet.
   
   To partially bake, preheat the oven to 425° F and bake till the shell is just firm and slightly golden, 6 to 8 minutes.
   
   
   Makes one 9- to 10-inch pie shell
   
   






Final Comments


• I don't recommend substituting canned salmon for the fresh in this quiche; it lacks flavor and is just too soft for my taste (poached salmon that is still slightly firm is ideal.) It is not absolutely necessary to make your own pie shell if you're in a hurry and have a frozen one on hand. Do, however, make the effort to find genuine Emmenthaler cheese.