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Post by :sjpower
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :1371
Click below to download : Fishandseafood - Salmon Quiche (Format : PDF)
Fishandseafood - Salmon Quiche
1 Deep Dish Pie Shell1 can (8 oz.) skinless, boneless red salmon (well drained and flaked)
8 slices bacon, crisply cooked and crumbled
1/2 cup tomato, seeded and diced
3 eggs
1 cup cream
salt and pepper to taste
1/2 tsp. paprika
2 Tbsp. chopped green onion (green part)
1 Tbsp. grated Parmesan cheese
Preheat oven to 450 degrees.
Arrange salmon evenly in pastry shell, sprinkle with bacon and tomato bits.
In a small bowl, beat together eggs, cream, salt, pepper, paprika, green onion and Parmesan cheese. Pour egg mixture carefully over the back of a spoon into the pie shell. Bake for 10 minutes. Reduce heat to 350 degrees and continue to bake a for 30 to 35 minutes more. Let stand 5 minutes before slicing.
Serves 6.
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Sauce: 1/4 cup salad oil 1 tablespoon mirin* 1/2 cup soy sauce 1 tablespoon sesame seeds or sesame oil Salad: 1 block firm tofu, drained & cut into cubes 1 firm tomato, cut into cubes 1/2 round onion, thinly sliced 1 (8-ounce) can salmon (or tuna), drained, boned & separated into bite-size chunks 1/2 cup green onions, chopped Combine sauce ingredients and set aside.Fold tofu, tomato, and onions over slowly, just until mixed.Sprinkle salmon (or tuna) over mixture; top with green onions and sesame seeds, if desired. Refrigerate until ready to serve. Pour on sauce just before
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1 cup smoked salmon 8 frozen tart pastry shells or 1( 9") pie shell 1/2 Cup grated Swiss cheese 1 Tbsp. finely chopped onion 4 eggs, slightly beaten 1 Tsp. Salt 1 Tsp. Pepper Paprika Bake pastry shells at 350 degrees for 5 minutes or until slightly browned. Remove from oven. Combine all other ingredients. Pour into shell. Sprinkle with Paprika. Bake at 350 degrees for 20 minutes.
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