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Judith's Garden B and B Salmon and Dill Quiche
short crust pastry for 1 pie shell
6 oz. of salmon fillet
2 T. white wine vinegar
1 bay leaf and 5 peppercorns
1 T. fresh dill, finely chopped
2 T. fresh parsley, finely chopped
1 T. chopped shallots
1 1/2 t. butter
3 eggs
1 C. half and half cream
1 1/2 t. Dijon style mustard
1/2 t. salt
6 oz. of cottage cheese
2 oz. Vermont cheddar cheese, grated
Roll out the pastry and put it into a 9 inch ceramic pie dish. Bake the pastry
shell blind in a 400�F. oven until lightly cooked.
Place the salmon in a shallow pan. Add enough water to just cover the fish.
Season with vinegar, bay leaf and peppercorns. Poach gently until the salmon
tests just done. Do not overcook! Flake the salmon into 1/2 inch pieces, and mix
in the herbs.
Saute the shallots in the butter until lightly browned. Remove from the heat and
mix with the salmon and herbs.
Beat the eggs with the half and half, mustard, and salt. Put the salmon mixture
in the pie shell. Add the cottage cheese followed by the egg mixture. Sprinkle
the cheddar cheese over the top.
Bake for 10 minutes at 450�F. then turn the oven down to 350�F. and bake until
the filling is firm (about 20 minutes longer). Let the pie cool for a few
minutes before slicing.
Note
You can also make a lower calorie version of this pie by replacing the half and
half with the same amount of milk plus 3 Tablespoons of flour.
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