Crustless Salmon Quiche
|Skinless boneless salmon||3⁄4 Pound, cut into 1-inch cubes (Fresh Fish)|
|All purpose flour||3 Tablespoon|
|Dried dill/1 tablespoon snipped fresh dill||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Dijon mustard||1 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Scallions with green stem||1⁄2 Cup (8 tbs), sliced|
|Chopped parsley||2 Tablespoon|
|Shredded sharp cheddar cheese||2 Ounce (1/2 Cup)|
|Lemon||1 , cut into 6 wedges|
1. Bring 1/2 cup of water to a boil in a medium skillet. Add the salmon, reduce the heat and cover; poach until almost cooked through, about 3 minutes. Remove with a slotted spoon. Discard the poaching broth (salmon is a fatty fish so much of the fat will be in the broth). Cool slightly.
2. Preheat the oven to 350°. In a large bowl, stir together the flour, dill, salt and pepper. Whisk in the eggs, 2 at a time, and then the mustard. Gradually whisk in the milk. Stir in the scallions and parsley and all but 2 tablespoons of the cheese. Stir in the salmon.
3. Lightly spray a 9-inch glass pie pan or porcelain quiche pan with vegetable cooking spray (or lightly brush with oil). Pour in all of the filling and distribute the salmon evenly. Sprinkle the top with the paprika and the reserved 2 tablespoons cheese. Bake in the center of the oven until puffed and set, about 45 minutes. Cool for 15 minutes. Cut into 6 wedges and serve hot, with lemon wedges.