SALMON AND POTATO QUICHE

Salmon and Potato Quiche image

Provided by ratherbeswimmin

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

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1/2 lb center cut salmon fillet
1/2 lb small red potato, peeled and finely diced
2 tablespoons butter
2 scallions, minced (white part only)
1 unbaked 9-inch deep dish pie pastry
3 tablespoons minced fresh dill
1/4 cup white wine
salt and pepper
1 cup heavy cream
4 large eggs

Steps:

Put the salmon in medium skillet; add enought water to cover (or use half water/half white wine); bring to a simmer, cover, and poach over low heat for about 30 minutes or until flaky.
Transfer salmon to a plate or shallow dish; peel the skin away and discard; remove any bones and dark flesh; flake salmon and set aside.
Put the potatoes in a saucepan; add enough water to cover.
Bring to a boil, lower heat and cook until tender; drain.
In a medium skillet, melt the butter over medium heat; add in scallions; cook/stir for 2 minutes; take skillet from heat.
Sprinkle to cooked potatoes over the bottom of pie shell.
Spoon the scallions over the potatoes.
In a mixing bowl, stir together the flaked salmon, dill, and 1/4 cup white wine; season with salt and pepper.
Spoon mixture over the onions and potatoes.
In another mixing bowl, add the cream and eggs; whisk until well blended.
Pour into pie shell.
Bake in a 350° oven for about 35-40 minutes or until set and golden (may need to cover pie shell edges with foil to keep from getting too brown).
Cut into pie wedges and serve.