MAY RECIPE OF THE MONTH
We have the Webmaster's Mom to thank for this month's recipe. While visiting last month, she cooked some of her favorite recipes that will appear as future Recipes of the Month. This one is simplicity itself - great for a lunch, accompanied by a nice crisp salad.
SALMON QUICHE
Quantities are for 4 lunch or dinner servings or 6 appetizer servings.
Your favorite shortcrust pastry
7 oz can red salmon
1 small onion, finely chopped
2 beaten eggs
1 TBSP tomato puree (or tomato sauce, or ketchup)
1 tsp sugar
Salt & pepper to taste
Preheat oven to 400*
Line a 10" flan dish with short crust pastry (on bottom and up sides)
Bake blind in oven for about 15 - 20 minutes. Don't let it get too brown.
Reduce oven to 325*
Remove bones from salmon, and drain. Mash with chopped onion, beaten eggs, tomato puree, sugar, salt and pepper.
Put mixture into blind baked pastry case. You can pattern the top of the filling with a fork. Return to oven at 325* for 10 - 15 minutes until the eggs are cooked or "set." Feel the top with your finger to see if the mixture is set.
Decorate top of quiche - e.g. with tomato and cucumber slices. Serve with lemon slices and a salad.
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Last Updated: September 14, 2003
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Questions/Comments? Contact the Webmaster Betty Calzada.
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