Subject: Salmon Quiche
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 14 2003 - 05:14:22 EDT
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FOOD FUNNY
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Anna Welander ask the culinary question:
Do chickens think rubber humans are funny?
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TODAY'S RECIPE
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If there are still some men in your life who won't eat quiche, you can
call this a salmon and egg pie.
Salmon Quiche
2 Tbs (30 ml) butter
1 shallot, finely chopped
1 lb (450 g) flaked cooked or canned salmon,
skin and bones removed
3 Tbs (45 ml) chopped fresh dill
Salt and freshly ground pepper to taste
1 9-inch (23 cm) pie shell
4 eggs, lightly beaten
1 1/4 cup (310 ml) heavy cream, half-and-half, or milk
Melt the butter in a skillet over moderate heat and saute the shallot
until tender but not brown, about 5 minutes. Add the salmon, dill,
salt, and pepper and transfer to the pie shell. Combine the eggs and
cream and pout over the salmon mixture. Bake in a preheated 375F
(190C) oven for 35 to 40 minutes, until a toothpick inserted in the
center comes out clean. Serves 4 to 6.
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