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Salmon and Dill Quiche




Source of Recipe


Internet


List of Ingredients




1 pie shell
6 ounces fresh salmon fillet
2 tablespoons white wine vinegar
1 bay leaf
5 peppercorns
1 tablespoon fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon chopped shallots
1 1/2 teaspoons butter
3 eggs
1 cup half and half
1 1/2 teaspoons Dijon style mustard
1/2 teaspoon salt
6 ounces cottage cheese
2 ounces Cheddar cheese, grated

Roll out the pastry and put it into a 9 inch ceramic pie dish. Bake the pastry shell blind in a 400F oven until lightly cooked. Place the salmon in a shallow pan. Add enough water to just cover the fish. Season with vinegar, bay leaf and peppercorns. Poach gently until the salmon tests just done. Do not overcook. Flake the salmon into 1/2 inch pieces and mix in the herbs. Saute the shallots in the butter until lightly browned. Remove from the heat and mix with the salmon and herbs. Beat the eggs with the half and half, mustard and salt. Put the salmon mixture in the pie shell. Add the cottage cheese, followed by the egg mixture. Sprinkle the Cheddar cheese over the top. Bake for 10 minutes at 450F, then turn the oven down to 350F and bake until the filling is firm, about 20 minutes longer. Let the pie cool for a few minutes before slicing. 6 servings.


Recipe