Salmon Souffle Quiche (1976)

• 1 pastry shell
• 8 oz salmon, fresh or canned
• 3 eggs, separated
• 1/2 cup heavy cream
• 1 cup small-curd cottage cheese
• 1 tspn lemon juice
• 1 tbspn chopped chives
• 1/2 tspn salt
• 1/2 tspn black pepper

Garnish with:

• 2 stuffed ripe green olives, thinly sliced
• 2 stuffed ripe black olives, thinly sliced
• Several sprigs of parsley
• Sprinkling of paprika

Put the salmon into a large mixing bowl, break up, and beat with a heavy wire whisk until smooth.  Slowly beat in the cottage cheese, egg yolks. cream, salt, pepper, chives, and lemon juice.  Blend until smooth. In a separate bowl, beat the egg whites until stiff, and fold into the salmon mixture. 

Set the pastry shell on a cookie sheet and carefully pour in the salmon-custard mixture. Preheat oven to 400 degrees.  Bake on the center shelf of the over for 35 to 40 minutes, or until the top is puffed up and browned, and a knife inserted in the center of the custard comes out clean.  Remove from oven, and carefully slide onto a wire rack for 5 to 10 minutes to let custard set. Garnish and serve hot.

(Origin - "the Quiche Cookbook" by Edie and Tom Hilton. Published by the Ward Richie Press of Pasadena, California, 1976.)

More Quiche Recipes

Quiche Alsace Lorraine (1976)

Bacon and Ripe Olive Quiche Tart (1951)

Oyster Quiche with Dark Beer (1976)