| Salmon Zucchini Quiche
1 unbaked 9 inch deep dish pie shell
1 egg white, lightly beaten
1 tablespoon of butter
1 1/2 cups of thinly sliced zucchini
1/2 cup of chopped onion
one 7 3/4 ounce can of salmon, skin & bones discarded, flaked, reserve liquid
2/3 cup of grated Swiss cheese
3 eggs
1 1/2 cups of half and half
1/2 teaspoon of salt
1 teaspoon of minced fresh dill or 1/4 teaspoon of dried dill
freshly ground pepper |
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Preheat oven to 375ºF. Brush pie shell with egg white. Melt butter in medium skillet over medium high heat. Add zucchini and onion and sauté until crisp tender, about 2 minutes. Let cool slightly. Layer salmon, zucchini mixture and cheese on bottom of pie shell. Beat eggs in medium bowl. Gradually beat in half and half, reserved salmon liquid and seasonings. Pour into shell. Bake until set, about 40 minutes. Cool slightly before serving. 4 - 6 servings
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