Salmon Quiche

Photo by King Pacific Lodge

How about “Boat and Breakfast?”

Surely the standard “tropical paradise” honeymoon would be far too tame.  Perhaps they’ve hired a narrow boat  to cruise the canals in Europe?  Or, if navigating and cooking at the same time is too much work, they may have booked a room in a “floating wilderness lodge” moored in the remote Canadian waters of Prince William Sound, where salmon flourish.  Two slices of salmon quiche served with a compote of fresh fruit would be a lovely breakfast for a couple of lovebirds to order via room service. – Almostgotit

CRUST
1 c. whole wheat flour
2/3 c. shredded sharp cheddar cheese
1/4 c. chopped almonds
1/2 tsp. salt
1/4 tsp. paprika
6 tbsp. vegetable oil

Combine flour, cheese, almonds, salt, and paprika in a bowl. Stir in oil. Set aside 1/2 cup of mixture. Press remaining mixture into bottom and up sides of 9 inch pie plate or quiche pan. Partially bake (“blind bake”) crust in 400 degree oven for 10 minutes. Remove from oven. Reduce oven temperature to 325 degrees.

FILLING:
1 (15 1/2 oz.) can salmon
3 beaten eggs
1 c. dairy sour cream
1/4 c. mayonnaise or salad dressing
1/2 c. shredded sharp cheddar cheese
1 tbsp. grated onion
1/4 tsp. dried dill weed
3 drops Tobasco or other bottled hot pepper sauce

Drain salmon, reserving liquid. Add water to reserved liquid, if necessary, to make 1/2 cup liquid. Flake salmon with a fork and set aside. Blend together eggs, sour cream, mayonnaise, and reserved salmon liquid. Fold in salmon, cheese, onion, dill weed, and pepper sauce. Pour into crust. Sprinkle with reserved crust mixture. Bake in 325 degree for 45 – 60 minutes or until firm in center.