There is a lot of salmon that happens on Zodiac, almost every Friday night we have a salmon dinner sail, I’m tried of making it and tired of eating it. I’ve made every flavor I can think of, but it’s always a large fillet covered in sauce and baked, it’s kind of the only option. I don’t think passengers would want a salmon cake, salmon salad or flakes of salmon in a taco, they are expecting a large hunk of salmon. So trips like the Seafood and Wine Tour allow me to play a little with salmon, explore using it in another form. This time I went for a quiche playing on flavors of another favorite quiche of mine that I made last year, crab with shallots and asparagus.
I always use this same crust recipe when I make a quiche, it’s so easy, mix it in the pie pan, press it out, bake and you’re done. It doesn’t have the same flakiness of a regular pie crust, but the crust is not the important part of a quiche. This has just enough crust for you to know that it’s there, give you that toasted pastry flavor and make making quiche that much faster.
1cfresh spinach or blanched asparagus roughly chopped
¾ c flaked cooked salmon filet
½ tsp. salt
Press in crust
Preheat the oven to 375F.
Put all of the crust ingredients into a pie pan, mix and mash them around with a fork until it forms a thick dough. If there is still some dry flour add more milk.
Use your fingers to press the crust out onto the bottom of the pie pan and slightly up the sides. This crust is not intended to have a tall fluted edge so if you only press it half way up the sides of the pan that’s fine.
Bake the crust at 375F for 7-10 minutes, just until it has a little color.
In a medium pan, sauté the sliced shallots until they start to caramelize, add the spinach and toss it around until the spinach has wilted, toss in the flaked salmon. Place this mixture in the bottom of the quiche crust.
In a 2 cup measuring cup add the milk, eggs and salt, whisk until smooth. Slowly pour over the fillings in the crust.
Bake at 375F for 30 minutes or until just set, to check cut into the filling, there should be no pooling egg liquid, it should all be set, but moist.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me”…