April 10, 2010

Salmon Quiche

6 oz of freshly baked salmon.
6 mushrooms, sliced.
4 medium eggs.
Nine-inch pie crust.
¼ lb of grated dill Havarti cheese.
2 cups of whipping cream.
2 tablespoons of butter and 1 tablespoon of butter.
2 tablespoons of green onions, minced.
1 tablespoon of dill, fresh.
1 teaspoon of salt.
Pinch of pepper.
Juice of half a lemon.
Worcestershire sauce.

Preheat your oven to 425°F (215°C).

Spread one tablespoon butter into the pie crust.

Mix the whipping cream, eggs, and salt until they are blended well.

Stir in the havarti cheese; then set aside.

Saute with two tablespoons of melted butter with the minced green onions and sliced mushrooms for about 5-6 minutes. When tender, add to cream mixture.

Bake the salmon at 350°F (175°C) for about 20-25 minutes with melted butter, juice of half a lemon, and a squirt of Worcestershire sauce.

Flake the salmon into the cream mixture.

Add the dill and a pinch of pepper; then pour into the pie crust.

Bake at 425°F (215°C) for about 15 minutes, then at 350°F (175°C) degrees for about 30-35 minutes.

Serve as desired.

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