Saturday, May 23, 2015

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)

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