Fresh Salmon Quiche

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Fresh salmon quiche

1/2 pound salmon fillet

2 tablespoons butter

4 green onions, thinly sliced

1/2 teaspoon dried dill weed

Pastry for a 10-inch quiche or tart pan

1 cup grated Swiss cheese

3 eggs

1 cup milk or half-and-half

3/4 teaspoon salt

1/2 teaspoon dry mustard

Pinch white pepper

Yield: 8 servings

Fresh salmon, lightly steamed, makes this splendid quiche an ideal choice

for a brunch, lunch or supper menu. The quiche is fairly rich, so the

portions can be small. A green salad with a lemony vinaigrette or sliced

papaya sprinkled with lime juice would complement the colors and flavors of

this quiche. Use your favorite homemade pie or tart pastry (unsweetened) for

the crust or purchase frozen pastry.

Place salmon on a rack over about 1/2 inch of water in a medium skillet.

Heat water to a boil, cover; reduce heat, and steam until salmon flakes when

tested with a fork (6-8 minutes). Remove and discard skin; flake salmon

gently.

Melt butter in a medium skillet over medium heat. Add green onions; cook

until limp and bright green, about 3 minutes. Remove from heat; mix in

salmon and dill weed.

Heat oven to 450 degrees. Line greased quiche pan with pastry, pressing

and trimming to fit. Distribute salmon mixture evenly over bottom of pastry

shell. Sprinkle with cheese. Beat eggs with half-and-half, salt, dry mustard

and white pepper in small bowl; pour over cheese.

Bake quiche 10 minutes; reduce heat to 350 degrees and continue baking

until crust is nicely browned and filling is set, 20-25 minutes longer; a

knife inserted into the center should come out clean. Let stand at least 5

minutes before cutting into wedges. Serve warm.

225 Calories, 14g Fat, 120mg Chol, 11g Carbs, 14g Protein, 374mg Sodium, 0.2g

Fiber