|Canned Salmon Quiche ... Easy and delicious!|
This is a great little recipe to keep in your back pocket. To make this as a main course, use the whole wheat crust recipe below or use leftover pie pastry. For a tasty appetizer, buy frozen tart shells at the supermarket, adjusting the baking time for the crust in this recipe as your experience directs. If it’s tarts you’ll be making, keep an eye on the salmon filling, checking it after 15-to-20 min.
Canned Salmon Quiche:
To Prepare the Whole Wheat Crust:
1 c. (250 mL) whole wheat flour
2/3 c. (160 mL) grated cheddar
1/4 c. (60 mL) chopped toasted almonds or walnuts
1/4 tsp. (1.25 mL) paprika
2/3 c. (160 mL) canola oil
Preheat oven to 400 deg. F. Set 9-in. (23 cm) quiche dish (see Note) to one side. In medium bowl, mix together dry ingredients until well combined. Stir in oil, doing final mixing with fingers so oil is well distributed. Press evenly into quiche dish. Taking time and care with this step will make your quiche look good and cut well. Bake 8-to-9 min.
|Taking time with the crust will improve your results!|
To Prepare the Filling:
One - 7-1/2 oz. (213 g) can salmon with juice
3 eggs, beaten
1/2 c. (125 mL) sour cream
1/2 c. (125 mL) plain yogurt
1/4 c. (60 mL) mayonnaise
1/2 c. (125 mL) grated cheddar
1 small green onion (“spring onion”), chopped
1/4 tsp. (1 mL) dill weed
3 or 4 drops hot pepper sauce
Preheat oven to 325 deg. F. Drain salmon, reserving juice. Flake salmon with fork and set aside. Combine eggs, sour cream, yogurt, mayonnaise, and salmon liquid.
|In separate bowls, combine your liquid ingredients ...|
In separate bowl, mix together flaked salmon, cheese, onion, dill, and hot pepper sauce.
|And your dry ingredients. Pour the liquid into the dry.|
Stir in liquid ingredients. Turn into baked, cooled pastry shell. Bake about 45 min. for 9-in. (23 cm) quiche dish, and about 30 min. for the 7-in. (18 cm) dish I used. My dish is small enough that I baked this quiche in the toaster oven. Quiche will be slightly liquid at the center. Cover loosely and let rest 10 min. Serves 4.
Further Note: If you make this quiche in advance, fill the baked crust with the unbaked filling just before needed.
Once More, with Feeling Note: Also see Peony’s No-Roll Pie Crust indexed under Pies: Pastry.