Salmon And Potato Quiche Recipes

Steps:

• Preheat oven to 350°. Unroll crescent roll dough into a long rectangle; place in ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal., Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onions, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining Parmesan cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes (loosely cover with foil if edges are getting too dark). Cool 20 minutes. Cut into squares.

Steps:

• In a large bowl, combine the flour and salt; cut in butter and shortening until crumbly. Stir in milk. , On a floured surface, roll dough to fit a 9-in. pie plate. Transfer pastry to an ungreased pie plate; trim and flute edges. Bake at 350° for 10 minutes., In a large bowl, combine salmon, cheese, green pepper, onion, flour, salt and pepper; spoon into crust. Combine the eggs and milk; pour over salmon mixture., Bake for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• Put the salmon in medium skillet; add enought water to cover (or use half water/half white wine); bring to a simmer, cover, and poach over low heat for about 30 minutes or until flaky.
• Transfer salmon to a plate or shallow dish; peel the skin away and discard; remove any bones and dark flesh; flake salmon and set aside.
• Put the potatoes in a saucepan; add enough water to cover.
• Bring to a boil, lower heat and cook until tender; drain.
• In a medium skillet, melt the butter over medium heat; add in scallions; cook/stir for 2 minutes; take skillet from heat.
• Sprinkle to cooked potatoes over the bottom of pie shell.
• Spoon the scallions over the potatoes.
• In a mixing bowl, stir together the flaked salmon, dill, and 1/4 cup white wine; season with salt and pepper.
• Spoon mixture over the onions and potatoes.
• In another mixing bowl, add the cream and eggs; whisk until well blended.
• Pour into pie shell.
• Bake in a 350° oven for about 35-40 minutes or until set and golden (may need to cover pie shell edges with foil to keep from getting too brown).
• Cut into pie wedges and serve.

Steps:

• Preheat oven to 220°C Line a baking tray with baking paper. Place sweet potato, in a single layer, on tray. Spray with oil and season with salt and pepper. Roast for 20 minutes or until tender and golden.
• Heat a non-stick frying pan over medium heat. Spray with oil. Add onions, garlic and spinach. Cook for 1 to 2 minutes or until spinach is wilted. Remove from heat.
• Reduce oven to 180°C Spray a 20cm (base) round springform pan with oil. Spray 1 pastry sheet with oil and fold in half crossways. Place pastry sheet in pan to line base and sides. Repeat with remaining pastry (see note).
• Spoon sweet potato over pastry base. Spoon over spinach mixture. Place salmon in a bowl and flake with a fork. Spoon salmon and feta over spinach mixture. Whisk eggs, milk and salt and pepper in a jug. Pour over filling.
• Bake quiche for 40 minutes or until set. Cool in pan for 10 minutes. Release sides of pan. Slice quiche and serve with salad.
• Note: Lining with filo pastry: Working quickly, spray 1 sheet with oil (cover remaining sheets with damp tea towel). Fold in half to form a rectangle. Place in pan. Repeat with remaining sheets, layering crossways to completely cover side of pan.

Steps:

• Preheat oven to 425 degrees F. Lightly grease a 9-inch deep-dish glass pie plate. In a bowl, combine the potatoes, 1 tablespoon of the melted butter and Essence, and toss to combine. Add the Parmesan and toss to combine. Press the potato mixture into the prepared pie plate, spreading to evenly cover the bottom and up the sides. Bake until the potatoes are golden brown, 25 to 30 minutes. Remove from the oven and cool on a wire rack. Reduce the oven to 350 degrees F. Pour the remaining tablespoon of butter into a small skillet over medium heat. Add the leeks and saute until softened, about 4 minutes. Add the garlic and cook for 30 seconds. Remove from the heat. Place the cream cheese in a large bowl and using a wooden spoon, stir in the leeks and lemon juice. Add the eggs, 1 at a time, stirring just until combined. Add the cream, salmon, dill, salt, and pepper and mix well. Pour the cream cheese-salmon mixture into the cooled potato crust and bake for about 30 minutes, until golden and the batter is set. Cool quiche for 20 minutes before serving. Serve warm or chilled.