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In a small skillet, saute onion in butter until tender. Sprinkle cheese in the crust; top with salmon and onion. In a small bowl, whisk the eggs, half-and-half and salt; pour over salmon mixture. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired.
Melt butter in a skillet over medium heat. Add leeks and garlic, saute for 2 minutes or until leeks are translucent, don't let them go golden. Stir in asparagus stems (don't cook), then remove from stove. Cool slightly then scatter across base of quiche crust. Whisk together eggs, cream, dill, salt, pepper in a bowl.
Place crust into a deep dish 9-inch pie plate or tart pan. Sprinkle half of the mozzarella cheese over the unbaked pastry and add the spinach. Whisk together the eggs, milk, salt, pepper, dill, and red pepper flakes until creamy and pour over the spinach. Add the flaked salmon and green onions to the top and sprinkle the remaining cheese.
Directions. Preheat the oven to 375 degrees F (190 degrees C). Combine evaporated milk, cubed Cheddar, eggs, onion, salt, pepper, garlic powder, parsley, and sage in a blender; blend until smooth. Spread salmon over the pie crust and sprinkle with 1/2 of the shredded Cheddar.
Add salt and black pepper. Prepare the salmon by removing the skin, bones and cartilage. Add salmon and shredded mozzarella cheese to the egg mixture. Pour into a frozen deep dish pie crust. Bake in a preheated 350 degree oven for 45 to 50 minutes. Let rest for 10 to 15 minutes before cutting.
Place the refrigerator pie crust into a 9-inch pie pan or use the freezer type that is already in a pan. Once the pie crust is ready, sprinkle the ¾ cup of cheese evenly in the bottom, and set aside. In a medium-sized mixing bowl, thoroughly whisk together the eggs, milk, heavy cream, pepper, and salt.
Preheat and Prepare Crust: Preheat the oven to 350°F (175°C). Press the pie crust pastry into a pie dish. Bake Crust: Bake in the preheated oven until lightly golden, about 10 to 12 minutes. Add Salmon and Asparagus Layer: Arrange the smoked salmon pieces evenly in the baked pie crust.
Directions: Preheat the oven to 350 degrees. Prepare the baking dish using a brush to coat the bottom of the pie pan with a tablespoon of EVOO or melted butter. Flake one to one and a half cups of cooked salmon and set it aside. Prep the red onions, sweet red bell peppers, and cilantro.
First, spread your pastry into a quiche pan (example here) and let it harden for at least 1 hour in the freezer. 3. Remove the dough from the freezer and bake it for 8 minutes. 4. Cut the salmon into cubes. 5. In a bowl, beat the cream, eggs and dill. Add salt and pepper.
Gently stir in the salmon, dill, salt and pepper. Pour filling into the potato crust and bake for 30 to 35 minutes until golden brown. If the edge of the crust begins to brown too much before the quiche is done, place a strip of tin foil around the edge of the crust as it cooks. Allow to cool down for 20-30 minutes before slicing.