Ryan makes the most FANTASTIC salmon than any chef, no doubt! Most of the time, only the skin is left, but on the rare occasion we have leftovers we use it in a quiche. It turns out the quiche is pretty darn fantastic too, so now we make sure we have leftovers. This quiche recipe started from one we found on Simply Recipes, which calls for smoked salmon. So, if you don't have leftover salmon, try that version or cook some up. As for us, we stick with this one- very fresh. I'm bringing this to Easter brunch to show off. Enjoy!
Salmon and Goat Cheese Quiche
1 refrigerated pie crust
1 tablespoon olive oil
1 small onion, chopped
4-6 ounces cooked salmon, flaked
4 ounces goat cheese
1 cup milk
1/2 cup heavy whipping cream
2 tablespoons chopped parsley or dill
1 teaspoon lemon zest
1/4 teaspoon salt *omit if you use smoked salmon
1/8 teaspoon black pepper
Line a pie pan with the pie crust and poke air holes on the bottom and sides using a fork. Partially bake the crust for 10 minutes in a 350 degree oven. After 10 minutes remove the pie pan from the oven and allow to cool.
While the crust is baking, cook the onion in the olive oil until translucent (about 5 minutes) and remove from heat. In a medium bowl, whisk together the eggs, milk, cream, parsley, lemon zest, salt and pepper.
Place the onions on the bottom of the pie crust, layer the flaked salmon, and crumbled goat cheese. Pour the egg mixture over the top. Bake about 35 minutes until the center of the quiche is set/firm. Remove and cool for 10 minutes before serving... if you can wait 10 minutes! Ryan and I never manage.