Russian Salmon & Cabbage Pie

The ‘stuffing’ principle seems very predominate in Russian cooking, from pelmeni (little meat dumplings) and vareniki (dumplings with potato & cheese) golubzi (stuffed cabbage), meat or cheese blintzes and of course, blini wrapped around lox.

Then there’s kulebiaka, the ‘grand’ oblong pie, that features several fillings. Its main distinction from any other Russian pie is that the quantity of the filling should be two or three times the quantity of pastry.

The word was derived from the verb ‘kulebyachit’ meaning to make with hands, to shape, to bend and to knead. This pie contained a flavorful mixture of salmon, rice, cabbage, mushrooms, shallots, hard-boiled eggs, dill and/or visiga — a spinal marrow of the sturgeon.

The crust was classically made with a yeast dough or puff pastry, although modern adaptations often include French crepes. In the 19th century, French chefs, who had worked in Russia, brought the recipe to France and adapted it to modern cookery.

This kulebiaka has a wonderful flavor with its many layers. I wanted to make it in the authentic oblong style but it can easily be baked in a 9-inch deep dish pie pan.

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Russian Salmon & Cabbage Pie
Instructions
  1. In a skillet, melt butter & saute onion about 7 minutes over medium-low heat. Stir in mushrooms, cabbage & vinegar; increase heat to medium. Cover skillet & cook 4 minutes; uncover, toss & cook 2 more minutes. Remove vegetables from skillet, season with salt & pepper to taste; set aside.
  2. Wipe out skillet, add oil & set over medium-high heat. Add salmon & season lightly with salt & pepper. Cook salmon 5 minutes per side; remove to a plate & let cool. Flake salmon into large chunks & set aside.
  3. Spread brown rice over bottom pastry. Peel & chop the hard-boiled egg, then add to pie, followed by flaked salmon. Sprinkle with cheese, then bread crumbs. Mound vegetable mixture on top. Sprinkle with fresh dill.
  4. Preheat oven to 375 F. Roll out remaining sheet of puff pastry on a lightly floured surface until it is large enough to cover pie. Brush edge of bottom pastry with egg wash & place second sheet of pastry directly on top. Use a fork to crimp down edges so sheets of pastry will adhere. Cut a few small slits in the top of pie to allow steam to escape. Brush pastry with remaining egg wash. Bake 35-40 minutes until pastry is puffed & golden.

Seed Encrusted Ham Cordon Bleu

Many variations exist to the basic idea of the French ‘cordon bleu’ dish. It would seem that its one of those recipes that has evolved over time, starting in the late 1840’s. Veal cordon bleu was created in Paris, France to later be swapped out for chicken in Moscow.

Chicken Kiev, stuffed with an herb butter was likely the meal that inspired chicken cordon bleu. In North America, the first mention of this upscale dish was in 1967. It consists of chicken breast, pounded thin, stuffed with a slice of ham and Swiss cheese then breaded and baked or fried.

Today, a lot of interesting versions are being made using everything from bacon, avocado, spinach, onions, cheese varieties as well as numerous ways in which to prepare them.

I have chosen to kind of reverse the basic idea by using ham slices and stuffing them with turkey, stuffing and cheese. The sunflower seeds in the breading added a nice flavor dimension.

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Seed Encrusted Ham Cordon Bleu
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Course Main Dish
Cuisine American, French
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Course Main Dish
Cuisine American, French
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Instructions
Filling
  1. In a saucepan, saute mushrooms, onions & seasonings in butter until tender. Add water & bring to a boil. Remove from heat, add stove top stuffing & allow to stand, covered for about 5 minutes. Fluff with a fork; cool slightly. Grate cheese.
Breading
  1. In a food processor, pulse sunflower seeds for a few seconds ONLY. In a bowl, combine seeds, Panko crumbs, grated Parmesan & melted butter.
Assembly
  1. Preheat oven to 350 F. Butter a 9 X 13-inch baking pan. Set aside.
  2. On a work surface, lay out the ham slices & spread with mustard. Divide stuffing mixture evenly between ham slices. Top each with a turkey slice then divide the Swiss cheese between the 8 'cordon bleu'. Wrap each by laying one side over the other, securing with toothpicks. Carefully transfer each roll to the baking pan. Using your fingers, place some beaten egg on all exposed ham slices. With a spoon, sprinkle breading mixture over ham rolls, covering evenly.
  3. Place a pan of water on the bottom shelf of oven. Position the pan with ham rolls directly over your water bath. This will help to 'steam' the rolls as opposed to drying & over baking them since all ingredients are already cooked. The flavors come together nicely as a result. Bake for about 15- 20 minutes.
Mushroom Sauce
  1. In a saucepan, saute sliced mushrooms in melted butter. Whisk in flour & continue to cook, stirring frequently, for about 2 minutes. Whisk in chicken broth, continuing to simmer mixture until sauce is thickened & bubbly. If you are using cream, whisk it in now.
  2. Top baked ham cordon bleu with mushroom sauce. Serve with mashed potatoes & a hot veggie of choice.

Baked Avocado Bacon Omelette with Salmon/Dill Scones

What to call it — an omelette, frittata or quiche? While this trinity of brunch egg dishes all contain eggs, the preparation methods vary. All are delicious but here’s what defines them.

The traditional French omelette contains eggs, a splash of water and a pinch of salt and pepper. The briskly whipped eggs are cooked in clarified butter then turned out of the pan when still a little custardy and unset. These (colorless) omelettes are rolled up like a business letter and served with only a few herbs. In North America, we seem to want to ‘clean out the fridge’ so to speak, adding just about anything and everything. This version is cooked until mostly dry on top and golden on the bottom. As a rule, they are folded over once, then served.

Frittatas are generally thicker than omelettes. The ingredients are mixed in, instead of sprinkled on. While started on the stove, sometimes they are finished under the broiler then served in slices like a pie.

Quiche, on the other hand, is a savory custard baked in a pastry crust or a potato crust. Quiche gets its richness from the addition of whole milk, half & half or even heavy cream. Just to add another twist to the mix — enter the ‘crustless quiche-omelette’.

This particular meal at our house, was one of those ‘clean out the fridge’ ideas that turned out absolutely wonderful. I had posted the salmon/dill scones on a blog a number of years ago. They made an ideal compliment for this meal.

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Baked Avocado Bacon Omelette with Salmon/Dill Scones
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Instructions
Baked Omelette
  1. Preheat oven to 350 F. Spray a deep pie plate with cooking spray.
  2. In a skillet, saute bacon until cooked but not real crisp; dry on paper towel & crumble. Add onions, mushrooms & garlic to skillet, sauteing in bacon drippings until tender crisp. Chop tomato & 1 avocado. Grate cheese. In a bowl, whisk together eggs, milk, salt & pepper. Add all prepared ingredients; gently stir.
  3. Pour mixture into pie plate distributing evenly. Bake 35-40 minutes, rotating once half way through. Let omelette cool for 5 minutes. Top with remaining sliced avocado & serve.
Salmon/Dill Scones
  1. Preheat oven to 350 F. Line 8 muffin cups with paper liners. In a bowl, mix together flour & baking powder. Add grated cheese, smoked salmon & dill. In a separate bowl, whisk egg, buttermilk & oil.
  2. Place half of the wet ingredients into the dry ingredients & stir well. Then add the rest of the wet ingredients & mix until completely combined. Spoon into paper liners until each is filled halfway, then place a heaping tsp of cream cheese in the middle of each scone. Divide the rest of the batter between the 8 cups.
  3. Bake for 10 minutes, rotate pan & continue to bake for another 10 minutes or until scones are just browning on top & test done.

Stuffed Cod Rolls with Fresh Zucchini Sauce

Even if we are not quite at the peak of zucchini season, is no reason to forget about it. I love zucchini and because its such a mild flavored vegetable, you can find it in recipes from appetizers to dessert. Its versatility lets you steam, poach, saute and fry it but it also makes great cakes, bread, relish and sauce. In Canada, we use it extensively for just about anything you can imagine.

In Mexico, they prefer the flower to the zucchini bulb in soups and quesadillas.

In Italy, it is served in many ways, especially breaded and fried.

In France, it is the key ingredient in ratatouille or stuffed with meat, tomatoes and bell peppers.

In Turkey, zucchini is the main ingredient in pancakes or stuffed with ground meat, rice and herbs.

In Greece, there are numerous uses for zucchini such as fried, boiled, stuffed, hors d’oeuvers and main dishes. Sometimes the flowers are stuffed with white cheese or a mixture of rice, herbs and occasionally ground meat.

In Egypt, zucchini are cooked with tomato sauce, garlic and onions and the list goes on and on—

Today’s blog recipe uses a fresh zucchini sauce to compliment the cod fillets which have an herb and sunflower seed stuffing.

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Stuffed Cod Rolls with Fresh Zucchini Sauce
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Instructions
  1. Saute the garlic & onion in olive oil until softened but not browned. Remove from heat & toss together with the remaining stuffing ingredients. Prepare 6 fish portions in roughly 5 X 7-inch size rectangles. Overlap slightly if using two pieces of fish to prepare the portion.
  2. Squeeze handfuls of the stuffing into sausage shaped portions the width of the fish fillet and place at one end, roll the fillet rectangle all the way around the stuffing.
  3. Preheat oven to 400 F. Lay out bacon slices in 6 portions; place the prepared cod & stuffing at one end. Roll bacon tightly around the cod & place in a lightly oiled shallow baking dish. Do not crowd the portions; allow at least an inch or two between the portions for good air circulation in the oven.
  4. Bake stuffed cod for about 25 minutes. Remove from oven & serve with warm fresh zucchini sauce.
Fresh Zucchini Sauce
  1. In a skillet, saute zucchini, onion & mushrooms until tender crisp. Remove from heat; add flour & spices mixing well. Return to heat & slowly add milk & chicken broth. Cook until thickened & bubbly, stirring constantly. Remove from heat & serve over stuffed cod rolls.

Roasted Potato with Red Pepper/Asiago Sausage Quiche

Quiche always sounds fancy or ‘gourmet-ish’ but the truth is, its one of the easiest meals to prepare. The same filling can be used in any size quiche recipe. Once you have a good basic format the possibilities are endless.

Start with the pan size — for a large quiche, use a 9-10-inch pie pan. For individuals, use muffin tins and for mini appetizers, use mini muffin tins.

EGGS: – A ratio of one large egg per half cup of dairy is a good rule to create a fluffy filling. DAIRY: – Heavy cream or a blend of half & half plus cream produces a rich but calorie laden filling. One or two percent milk works just as well but needs a bit longer to set. Using a mixer or a whisk to whip egg mixture until frothy results in a stable filling with a lighter texture. ADD-INS: – Vegetables, greens and meat need to be pre-cooked before adding to egg mixture to prevent the filling from becoming runny. Tomatoes and herbs are the exception. BLIND BAKING CRUST: – This is entirely personal preference. Pre-baking your crust a bit helps to prevent filling from leaking through. I have found that putting the cheese in the crust first, add-ins second and filling last will do the same thing. A blind baked crust will always be crispier if that’s what you want to achieve. OVEN POSITION: – For a large quiche use the bottom rack. For individual or mini quiche use middle rack.

In my quiche today, I started with my favorite, simple cornmeal crust. You can either roast your own potatoes and green beans or purchase a package of the Green Giant steamers version. Use your own sausage choice. As you have probably noticed, I love the red pepper/ Asiago sausage made in-store at Save-On foods. Quiche of whatever kind, is always in my regular meal rotation.

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Roasted Potato with Red Pepper/Asiago Sausage Quiche
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed. If not add additional ice water, 1 tsp at a time. Do NOT over work the pastry.
  2. I am using an 8-inch deep dish pan for my quiche. Cut out a circle of parchment about 12-inches in diameter. Roll or pat pastry evenly over paper leaving 1/2-inch border. Lift paper with pastry into pan carefully helping it to conform to the pan shape. Place in refrigerator until filling is prepared.
Filling
  1. Preheat oven to 400 F. Rinse & pare baby potatoes & green beans (cut in to bite size pieces). Place in a plastic bag with some oil & shake well. On a foil lined baking pan, spread veggies out, season with dried rosemary, garlic powder, salt & pepper. Roast until tender. Remove from oven & cool slightly. If using frozen, cook as directed on bag for minimum time. Pour into a dish & cut up large pieces of potatoes. Adjust oven to 350 F. for quiche.
  2. In a skillet, crumble sausage; add mushrooms. Cook over medium-high heat, stirring occasionally, until sausage is cooked; drain. Add sausage/mushroom mixture to roast veggies; stir to combine.
  3. In a pitcher, whisk together eggs, cream & pepper until blended. Remove pastry from refrigerator; sprinkle cheese over bottom. Spoon filling mixture over cheese then carefully pour egg/cream combo over all.
  4. Bake 35 minutes or until eggs are set in center. If necessary, cover edge of crust with strips of foil during the last 15 minutes of baking to prevent excessive browning. If you like, sprinkle with some fresh parsley.
Recipe Notes
  • The extra border you left on the parchment when patting out the pastry will make it easy to lift the quiche out of the pan when cooled. I find you can make nice clean cuts that way.

Coconut Rice Crepes with Seafood Filling

CELEBRATING MOTHER’S DAY!

Here in Canada, we set aside the second Sunday in May to honor our Mother’s with expressions of love and gratitude.

As I grow older, I realize how many ways I unconsciously emulate my mother. I loved everything about her and as a kid I could never imagine life without her. But in the natural sequence of events, that’s not how it works. I guess along with many other things, I’m grateful for the fact that she was there through my childhood. She passed away at the age of sixty and although she is no longer on this earth, her wonderful memory will live on in our hearts forever.

It is also with love, Brion and I celebrate his mother Dolores, for all of her kind and loving ways.

In honor of these two precious women who prepared so many wonderful meals for us years ago, I like to post something special on this day. My choice this year are these unique looking crepes.

The crepe has its roots in Malaysia and is called ‘Roti Jala’ which literally translates to ‘Net Bread or Crepe’. The intricate lacy pattern is created with a special mold or ladle that has five nozzles.

Roti Jala is eaten with a chicken curry, generally a spicy one, which is the perfect accompaniment to these coconuty pancakes. Usually homemade, this crepe is served at events such as weddings or festivals in Malaysia, Sinapore and Indonesia. It has also become a popular tea time snack and street food.

There are a few methods for preparing the batter, some use coconut milk, others with regular milk. The use of rice flour in the batter produces a very light and tender crepe.

Since neither Brion or I enjoy the taste of curry, I gave these crepes a seafood/veggie filling and served them over a Gouda sauce. I think they make such a special, lacy little crepe for brunch.

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Coconut Rice Crepes with Seafood Filling
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Cuisine American, Asia, Korean
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Coconut-Rice Crepes
Gouda Sauce
Seafood Filling
Cuisine American, Asia, Korean
Servings
Ingredients
Coconut-Rice Crepes
Gouda Sauce
Seafood Filling
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Instructions
Coconut-Rice Crepes
  1. In a bowl, whisk together flour, cornstarch & salt. In another bowl or pitcher, lightly beat eggs, add coconut milk & oil; stir to combine. Pour this over flour mixture & stir until a smooth batter is achieved. Allow to stand for at least 20 minutes or as long as two hours. ( If leaving more than 30 minutes, cover & refrigerate until 10 before using.)
  2. Place an 8-inch non-stick skillet over high heat. When it is hot, lower heat to medium & rub a paper towel oiled with coconut oil over the cooking surface. Transfer the batter to a large squeeze bottle or a traditional Roti Jala maker. Squeeze the batter onto the hot pan, starting from the side of the pan, in sort of an up & down motion, then move to the top of the pan making a left to right motion to create that net look.
  3. Cook for about 45 seconds or until lightly browned on the first side, then turn the crepe over & cook for another 30 seconds. Turn out onto a rack & repeat with the remaining batter, wiping the skillet with an oiled paper towel between each one.
Gouda Sauce
  1. In a small dish, combine spices. Grate cheese & set aside. In a skillet, melt butter, stir in flour & cook until bubbly but not browned. Whisk in milk, chicken broth & spices, stirring until smooth & bubbly. Stir in grated Gouda. Cover with a piece of plastic wrap & set aside.
Seafood Filling
  1. In a skillet, heat oil & saute shrimp & scallops for a few minutes. Add zucchini, green onions, garlic, mushrooms & peppers & saute for another minute or two. Add ginger, soy sauce & water; cover & cook over low heat for several minutes until cooked. Do not overcook. Divide mixture between warm crepes, carefully roll. Ladle some Gouda sauce onto each serving plate & top with filled, rolled crepes.

Overnight Shrimp Newburg Strata

Brunch has been sometimes been thought to be distinctly North American but probably started in 16th century Vienna. At that time, the custom was to have five official meals a day. Early breakfast was mostly liquid like hot chocolate or other beverages. The mid morning meal was called ‘gabelfruhstuck’, meaning  fork breakfast. The custom of having fork food in the middle of the morning supposedly spread throughout Europe among the wealthy classes before coming to North America.

Whatever its specific origin, ‘brunch’, as it has become known as, is always the combination of breakfast and lunch foods. It seems to increase and wane in popularity but never really goes out of style. It is always open to new interpretations as well as just staying with the classics.

One such iconic brunch meal is Shrimp Newburg Strata. Evolving from the original, Lobster Newburg that was served at New York’s famed Delmonico restaurant in the United States. It became a standby of the after-theater suppers that were in vogue at the time. 

The limitless choices that can be made for brunch have always made it one of my favorite meals to prepare. Overnight strata is the perfect choice to serve for an Easter brunch. This Shrimp Newburg pairs well with a Waldorf salad and hot cross buns.


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Overnight Shrimp Newburg Strata

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Course Brunch, Lunch
Cuisine American, European

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Course Brunch, Lunch
Cuisine American, European

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Instructions
  1. In a large skillet, heat oil & saute mushrooms & onion for 3 minutes or until tender. Set aside.

  2. In a buttered, shallow baking dish, arrange half of bread slices. Peel & devein raw shrimp & coarsely chop. Top bread with half of the mushroom mixture & half of the shrimp. Arrange remaining bread slices over shrimp; top with remaining mushroom mixture & shrimp. Sprinkle strata with grated Gruyere cheese.

  3. In a bowl, whisk together milk, eggs & spices; carefully pour over casserole. Cover & chill at least 8 hours or up to 24 hours.

  4. Preheat oven to 350 F. Bake, strata, uncovered for 55 minutes or until a knife inserted near the center comes out clean.

Ham & Olive Bread with ‘Spanish’ Omelettes

About six years ago, I tasted this popular French cake au jambon et aux olives for the first time.  The word ‘cake’ in France refers to a baked savory cake made with ham, olives and cheese. They are exclusively rectangular in shape and made in a bread pan. The texture is between a bread and a cake, making it it good for picnics, cubed as an appetizer with drinks or served with a soup or salad.

This savory cake/bread has endless possibilities when it comes to ingredients. Apart from the original ham, olives and cheese, you can use cooked chicken, sun-dried tomatoes, zucchini, mushrooms, sweet corn kernels, spinach or really any personal choice you have. Well wrapped, it will keep for a few days in the fridge, reheating it or just enjoying it cold.

In this recipe I used  a mix of black and green olives, ham, bacon and a Gruyere/mozzarella cheese combo. I decided to pair it with a Spanish omelette which complimented the savory bread well. The ‘cake’ I had the opportunity of trying the first time was made by a ‘very’ French lady. It set the bar high for my own to turn out as good. We loved it so I guess this recipe is a ‘keeper’.

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Ham & Olive Bread with Spanish Omelette
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Instructions
Olive Bread
  1. In a skillet, saute finely chopped onion with bacon until slightly cooked. Drain on paper towels to avoid soggy dough. Slice olives & chop parsley & ham.
  2. Preheat oven to 350 F. Butter a 9 X 5-inch loaf pan. In a large bowl, whisk together wine, oil, eggs & salt. In another bowl, sift flour & baking powder. Stir into liquid mixture along with rest of the ingredients. Pour into prepared loaf pan & bake about 1 hour or until bread tests done.
Omelette Topping Sauce
  1. In a saucepan, heat olive oil & saute onion for 3-4 minutes. Add green pepper & garlic; continue to cook another 3-4 minutes. Add tomato sauce, salt & pepper; reduce heat & simmer about 5 minutes. Remove from heat, cover & set aside to keep warm.
Omelettes for Two
  1. Grate cheese; set aside. Slice onions, zucchini & mushrooms, On a medium-hot griddle, saute vegetables just until tender crisp in 1 tsp of butter. Remove to a dish until ready to use. In a small bowl, whisk eggs with salt & pepper. Make 2 circles of beaten eggs on griddle. Top each with 1/2 of refried beans, veggies & grated cheese. Carefully fold each omelette in half enclosing filling; add a tiny bit of water to the griddle (in between the omelettes) & cover with a large lid. When omelettes are cooked remove to serving plates & top with the tomato sauce. Serve with warm olive bread.

Pork & Pepper Quiche Cups w/ Onion Mushroom Twists

When I think of stuffed peppers, quiche never ever came to mind. I have always enjoyed quiche anytime of day, with or without crust. The idea of using a pepper as your ‘crust’ certainly puts a new twist on the traditional quiche.

I wanted to make these pepper cups for a supper meal and since there was no pastry involved here, bread sticks seemed like a good accompaniment.

Quiche is like making pizza– there are no limits to what the filling can consist of. For our meal today, I just put together a variety of items I had on hand for both the quiche and bread stick twists. It turned out to be real enjoyable and so easy.

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Pork & Pepper Quiche Cups w/ Onion Mushroom Twists
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Course Lunch, Main Dish
Cuisine American, German
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Instructions
Onion-Mushroom Twists
  1. In a skillet, saute mushrooms & onion in butter until tender. Add thyme & salt; cook 1 minute longer or until blended. Remove from heat & cool slightly. Roll pizza dough into a 16 X 8-inch rectangle. Sprinkle cheese on half of the dough, then top cheese with HALF of the mushroom/onion mixture. Fold un-topped half of dough over topped side; slice into 8 strips to form twists.
  2. Preheat oven to 375 F. Line a baking sheet with parchment paper. Carefully lift & twist each strip before placing on baking sheet. Sprinkle with garlic powder & salt to taste. Bake 12-15 minutes or until golden brown.
Pepper Quiche Cups
  1. In a skillet, place ground pork, water, salt, rubbed sage, black pepper, red pepper flakes & ground ginger. Stir-fry until no longer pink. Remove from heat & drain on paper towel. Chop sun-dried tomato pieces & shred cheese.
  2. In a large measuring cup with a spout, place 1/2 & 1/2 milk, salt & pepper. Add eggs & beat well. Remove stems, seeds & membrane from peppers & stand in a roasting dish that will hold them upright & level. Divide cooked pork, remaining mushroom/onion mixture & sun-dried tomatoes.
  3. Top each pepper with some grated cheddar, then carefully pour in the milk/egg mixture. Bake until eggs are set. If you prefer, 'float' a piece of foil over peppers for the first part of the baking time. It will help the cheese not to over bake.

Salmon / Artichoke Potato Crusted Quiche

Over the years, Brion and I have vacationed many times in the Carmel / Monterey area on the California coast. As a rule, we make Pacific Grove ‘home base’ and from there do numerous day trips. About a 20 minute drive inland from Monterey Bay is the tiny agricultural town of Castroville. It is surrounded by robust fields of artichokes. When you enter into the town you will see a sign that says ‘Artichoke Center of the World’. 

As the Italians migrated in large numbers to the United States in the early 1920’s, they brought with them some of their cherished and favorite foods. One of them was the globe artichoke. Landowner, Andrew Molera was approached to grow artichokes. The idea was encouraging because they were very expensive and looked like he could make better money than with his current crop of sugar beets.

The loamy, well drained soil and cool foggy summers were a good match for this crop. More than nine decades later, nearly 100 percent of America’s fresh artichoke supply comes from California and nearly two thirds are still grown in Castroville.

Today, I’m using artichokes in a quiche with a potato pastry. This type of pastry was very popular during WWII, as rationing was tightened. It enabled homemakers to stretch their flour ration with potatoes from their gardens. I think potato pastry makes the perfect crust for this kind of quiche. The Red Pepper Puree is the ‘icing on the cake’, as they say.

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Salmon / Artichoke Potato Crusted Quiche
Instructions
Potato Pastry
  1. In a bowl, combine potato, flours & salt. With a pastry cutter, add butter. Knead dough lightly on a floured work surface. Refrigerate for about 30 minutes then press into quiche pan. Preheat oven to 425 F. 'Blind' bake until lightly golden.
Quiche
  1. Reduce oven temperature to 375 F. Place salmon fillets on a lightly oiled foil-lined baking sheet. Bake for about 14 minutes. Flake cooked salmon & set aside. In a large skillet, saute mushrooms, onions for about 5-7 minutes. Dice artichokes into quarters & add to skillet along with garlic; cook 3-4 minutes & remove from heat. In a bowl, whisk together eggs, milk, fresh basil & spices.
Quiche Assembly
  1. Spread half if the Gruyere cheese on bottom of quiche crust. Top with flaked salmon & sauteed vegetables. Carefully pour egg/milk mixture over all. Top with remaining Gruyere & Parmigano-Reggiano cheeses. Bake for about 30-35 minutes or until quiche is 'set'.
  2. Meanwhile, place the roasted red peppers in a food processor & process until almost smooth. Season with salt & pepper to taste. Serve with quiche.
Recipe Notes
  • A nice alternate crust would be one made with cheddar cheese.