“Almost like a soufflé, light and delicate, this easy salmon quiche recipe is delicious.”
Note that there is both a crust and quiche mixture component. For a more delicate quiche, reduce easy salmon to 8 oz. and increase cream cheese to 6 oz., milk to ½ cup, and peas to ¾ cup. For a heartier version, use full package of easy salmon.
Crust
- 1 c. whole wheat pastry flour (Bob’s Red Mill)
- 1/2 tsp. salt
- 3 tbsp. Crisco refrigerator temperature
- 3 tbsp. butter (cool, but not hard)
- 1 -2 tbsp. ice water
Mix together flour and salt. Cut in shortening and butter. Sprinkle mixture with one tablespoon ice water and use rubber spatula or fork to combine ingredients so that they stay together lightly. You may have to add another ½ to 1 tbsp. water or more. Do not add too much water – dough will become too sticky. Round dough into ball. Roll out dough onto smooth surface covered with plastic wrap and sprinkled with flour. When dough is rolled enough to cover the bottom and sides of a 9-10 inch pie plate or quiche dish lift under plastic wrap and invert into the pie plate or dish. Remove plastic wrap and finish edge.
Pre-heat oven to 375°F.
Quiche mixture
- ¼ c. finely chopped onion
- 1 tbsp. olive oil
- 1 lb. easy salmon
- 4 oz. cream cheese (reduced fat works well) at room temperature
- 3 eggs
- ¾ c. heavy cream
- ¼ c. milk
- ½ c. frozen “early harvest” peas – thawed
- 2 tbsp. fresh dill, chopped
- ¼ c. finely chopped or shredded Provolone cheese
- 1 tbsp. lemon juice
- 1 tsp. lemon shredded lemon peel
- ½ tsp. salt & pepper to taste
Defrost salmon and frozen peas. Defrost peas in a covered container so that they don’t take on water.
Sauté onion in olive oil until onion becomes translucent – set aside to cool. In a large mixing bowl beat eggs, add cream cheese, and mix well. Add chopped Provolone, then add heavy cream and milk, stir until well mixed. Fold in easy salmon, onion, peas, dill, lemon juice and rind, and salt and pepper. Pour into crust lined dish and bake 45 minutes.
Makes one quiche and serves 4-6
