It seems logical, since new potatoes and fresh dill are available, to make some of these special little quiche.
When I think of salmon, dill immediately comes to mind. One of the few herbs you can purchase fresh in the supermarkets year round. Dill is a very pretty herb with its feathery leaves or fronds. It has a fresh, grassy flavor that is often referred to as anise-like. A member of the parsley family, it can bring out the flavors of other herbs.
Dill is a commonly used herb in Middle Eastern and North African cuisine. Fresh dill is often added to seafood dishes, yogurt sauces, vinegars, potato salads, fresh baked breads and soups as well as making a very gourmet looking garnish.
Quiche had become popular in England after WWII, but it wasn’t until the 70’s and 80’s that it really caught on in North America. Today we have many variations in our quiche fillings. There are also crustless recipes of quiche but some would argue that those can only be classed as ‘baked custard’.
Hot or cold, I have always enjoyed quiche. Brion probably could take it or leave it but I think this SALMON, NEW POTATO & DILL QUICHE will be real tasty.
| Servings |
|
- 2 1/2 cups flour
- 1/8 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 170 grams (6 ozs) white Crisco vegetable shortening
- 110 grams (4 ozs) yellow Crisco vegetable shortening
- 1 small egg
- 1 1/2 tsp vinegar PLUS COLD WATER to make 1 cup
- 4-6 small new potatoes, cooked (boiled Or microwaved)
- 907 grams fresh, wild salmon fillets, cut in 1/2" cubes
- 2 Tbsp fresh dill, chopped
- 6 green onions, finely chopped
- 85 grams Gouda cheese, shredded
- 4 eggs
- 3/4 cup milk
- 1/2 tsp EACH dry mustard, fresh basil
- 1/4 tsp EACH garlic powder, onion powder & vegetable salt
Ingredients
Quiche Pastry
Filling
|
Rate this recipe!
|
- In a large bowl, sift together flour, baking soda, baking powder & salt. Cut in white & yellow Crisco shortening until it resembles small peas. In a 1 cup measure, place egg & vinegar; combine. Add enough COLD water to fill cup. Pour all at once over flour mixture, mixing quickly, until dough pulls away from sides of bowl. This should only take a couple of minutes; DO NOT OVER MIX PASTRY.
- Preheat oven to 400 F. Roll pastry out on a lightly floured surface. Cut 8 circles about 5 3/4" in diameter (providing your mini tart shell pans are 4 3/4" size). Line mini tart pans with pastry & place them on a baking sheet. Place a piece of parchment in each shell, fill it with dry beans & 'blind' bake pastry crust for 6-8 minutes. Decrease oven temperature to 325 F.
- Divide grated cheese between tart shells; slice cooked new potatoes over cheese. Top with cubed salmon fillet, green onions & fresh dill. In a small bowl, combine eggs, milk & spices; beat well. Carefully pour equally over each tart. Place in oven & bake for 35-40 minutes or until filling is set & slightly golden. Cool in tin before removing to serve. If desired, sprinkle tops with a little bit more shredded Gouda cheese.
- Smoked or fresh raw, ground salmon can be used instead of salmon fillet.