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Recipes:
Santorini Smoked Salmon Quiche
Blend eggs with cream and combine with a sautéed mixture
of crumbled Smoked Salmon (Echo Falls Hot Smoked
Scottish or King Salmon), zucchini, mushrooms, onions, spinach, and kalamata
olives. Top with crumbled feta cheese
and bake.
Ingredients:
Quiche shell, frozen, 10" deep dish - 1 each
Olive oil - 1 tablespoon
Onions, yellow - 3/4 cup
Garlic, fresh chopped - ½ tablespoon
Mushrooms, sliced thin - 3/4 cup
Zucchini, chopped - 1/4 cup
Lemon juice - 1 tablespoon
Spinach, frozen, chopped, drained - 1/4 cup
Olives seeded, sliced - ¼ cup
Echo Falls Hot Smoked Traditional or King Salmon - 8 ounces
Salt - ½ teaspoon
Pepper, black - ½ teaspoon
Oregano, dried leaf - ½ teaspoon
Basil, dried leaf - ½ teaspoon
Cream, whipping - 1 cup
Eggs, whole - 8 each
Cheese, feta, crumbled - ¼ cup
Cheese, parmesan, grated - 3/4 cup
Tomato diced - 1/2 cup
Method:
Heat olive oil in sauté pan and sear onions and garlic until golden.
Add mushrooms, zucchini, olives and spinach that have been squeezed
dry and continue cooking.
Add flaked salmon, lemon, all herbs, half of the salt and pepper and
reserve.
Mix egg, cream, ½ parmesan cheese and remaining salt and pepper; reserve.
Place vegetable sauté mixture in bottom of pastry shell, top with
½ feta and diced tomato.
Pour in egg mixture evenly.
Top with the remaining feta, parmesan cheeses and tomato.
Bake covered with foil at 375F for 35-40 minutes. Uncover and bake
for additional 10 minutes until golden.
Chef's Note: Serve with Greek salad, tzatziki yogurt dip and fresh pita
bread. Alfalfa sprouts and Italian dressing.
Yield: Serves 6 portions
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