Salmon Quiche

Preparation

1. Preheat oven to 400 degrees.

2. On a clean and floured surface, roll out the pie dough to a ¼ inch thick (if not
using a prepared crust) and fit into a pie tin, cutting off the extra dough. Poke a
few holes in the crust with a fork. Bake crust in the preheated oven for 5 minutes.
Once par-baked, remove it from the oven and let cool slightly. Turn the oven
down to 350 degrees.

3. Drain salmon liquid into a cup and reserve. Put salmon in a bowl and remove
large bones and skin; flake salmon.

4. Spread salmon evenly in the baked pie crust; sprinkle with lemon juice.

5. Cook onion in the butter until translucent; transfer to the pie crust and sprinkle
with parsley.

6. Mix 3 tablespoons of the salmon liquid with eggs, milk and cheese. Stir in the chives. Season with salt and pepper; pour over salmon and onion. Sprinkle with some extra gruyere.

7. Bake quiche for 45 to 50 minutes, or until firm.

Julianne Scott, Drexel Food Lab