Recipe

Salmon, Dill, and Greens Quiche with Cornmeal Crust

Photo 1 of 5
by ContinuingMyEducation

Photo 2 of 5
by ContinuingMyEducation

Photo 3 of 5
by ContinuingMyEducation

Photo 4 of 5
by ContinuingMyEducation

Photo 5 of 5
by ContinuingMyEducation

This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Chef
ContinuingMyEducation's Notes: My mom makes many wonderful meals, but the one dish that she has mastered is the quiche! She spends time picking out the perfect cheese and even befriends the cheesemongers at all the local...
My mom makes many wonderful meals, but the one dish that she has mastered is the quiche! She spends time picking out the perfect cheese and even befriends the cheesemongers at all the local grocery stores in order to get the best deal and the best advice. My mom knows exactly how long to pre-bake the crust, exactly how long to bake the quiche before she needs to put tin foil on the outer crust to keep it from burning, and of course exactly how long to cook the quiche for the perfect consistency.

The only thing I never liked about quiche night is that making a perfect quiche takes time. I remember coming home from sports practice in high school ready to eat anything in sight, and finding out that mom had just barely started the quiche. This caused mixed emotions. I was starving, but her quiches were something to wait for. I quickly learned on quiche nights to have a snack, but not too big, so I could fully enjoy the beauty of the quiche.

This quiche is inspired by Joy of Cooking's Pat-in-the-Pan Butter Dough and their basic Quiche Lorraine. I wanted to try something new and use typical salmon flavor pairings in a new medium.

Expand Collapse

Preheat oven to 400 degrees F.
Ask a question about this step
Mix all of the ingredients in a food processor until combined and crumbly.
Ask a question about this step
Form a crust of even thickness by patting the mixture into a 9 inch pie dish.
Ask a question about this step
Poke holes in the crust with a fork to prevent air pockets from forming.
Ask a question about this step
Bake in the oven for about 20 min or until crust begins to harden.
Ask a question about this step

2 tablespoons Dijon or brown mustard Ask a question about this ingredient

Keep oven at 400 degrees F.
Ask a question about this step
Saute salmon filet until mostly cooked, then break up the salmon with the spatula.
Ask a question about this step
Add onion and frozen spinach to the salmon and cook the mixture until all ingredients are cooked thoroughly.
Ask a question about this step
While that mixture is cooking, mix remaining ingredients in a large mixing bowl.
Ask a question about this step
Add cooked salmon mixture to the egg mixture, and combine.
Ask a question about this step
Pour the mixture into the precooked pie crust.
Ask a question about this step
Bake for 40-50 min or until set.
Ask a question about this step
Let quiche stand for 10 minutes (if you can stand it) and serve!
Ask a question about this step