Eggs are one refrigerator staple that most households are rarely out of. While they have many uses, one of my personal favorites is always quiche. Another staple in my pantry is canned wild red salmon.
The idea for this quiche today came from an old appetizer recipe. It was for salmon tartlets with a cream cheese pastry. This type of pastry is one that seems to go either way —tender or tough. What I’ve come to find through trial and error, is that a 1:1 ratio by weight, of butter to cream cheese, ensures a flaky, tender crust. Cream cheese pastry is nice because it is so versatile. It can be used for both sweet and savory applications.
Since I am in ‘gourmet mode’ today, I decided to kick it up a notch and use a little exotic medley of fresh mushrooms. My choice is enoki, crimini, oyster, portabellini and button. For cheese, I’m going with Gorgonzola dolce. If I were to describe the end result, it would be, a tender, cream cheese pastry filled with an earthy mushrooms, red salmon and tangy Gorgonzola cheese. Hard to beat that flavor combination, but of course, only if you like those ingredients.

Servings |
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- 125 grams cream cheese, softened
- 125 grams salted butter
- 1 1/4 cups flour
- 2 Tbsp margarine
- 6 individual (1 cup) green onions, sliced
- 454 grams wild mushroom blend, sliced
- 2 cloves garlic, minced
- 213 grams canned, wild red salmon
- 120 grams Gorgonzola dolce cheese, grated
- 3 eggs
- 1/2-3/4 cup milk
- 1/2 tsp EACH dill weed, dry mustard, onion powder & garlic powder
- salt & pepper to taste
Ingredients
Cream Cheese Pastry
Quiche Filling
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- In a bowl, beat butter & cream cheese; blend in flour to form pastry consistency. Press into a deep dish 8-inch quiche pan. Set aside in refrigerator until filling is prepared.
- In a skillet, saute sliced green onions, mushrooms & garlic in margarine until moisture has evaporated. Remove from heat. Preheat oven to 400 F.
- Grate cheese. In a container, whisk together eggs, milk & seasonings. Sprinkle about 1/2 of the Gorgonzola cheese in the bottom of the quiche shell. Top with mushroom mixture & salmon chunks then with remaining cheese.
- Bake at 400 F. for 10 minutes, adjust heat to 350 F. & continue baking for another 30 minutes. When filling is set, remove from oven & cool at least 10 minutes before cutting. It tastes great just out of the oven, but even better the next day.