Quiche Me, Dahling!

Like Chinese food, I like the IDEA of eating quiche, but I don’t like to make it. I don’t know why that is, but I think it has something to do with the eggs. It just sounds so high-maintenance, like soufflés or custards. Eggy things that need tempering and beating and folding. And then I’m disappointed and always think, this is just an egg dish. I spent all that time and high expectation on an egg dish! Bah!

BUT, (there’s always a but!) sometimes I think all that extra effort is worth it. Like homemade ice-cream or this dish. My Jedi Masters promised it to be good, and deliver they did!

SALMON QUICHE WITH WALNUT CRUMB CRUST
Recipe source: The Cooking Forum (Thanks Annie!)

Preheat oven to 375 degrees F

Pastry:
Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate.

1 - 1/2 cups flour
1/2 teaspoon salt
1 cup cheddar cheese (grated)
1/2 cup butter
1/2 cup walnuts finely chopped – I used a food processor

Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl:

Filling:
3 eggs beat till frothy
3/4 cup sour cream
1 cup mozzarella cheese (grated)
1/2 onion, chopped
1 can salmon (7 3/4 ounces) – Or use some fresh, baked salmon
1/4 cup mayonnaise
Pour the filling ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean.

**Note: The crust for this was AMAZING; however, I felt the quiche "needed something" like maybe some dill or a sour cream dill sauce.