salmon quiche

My dad loves, loves, loves salmon so I made a salmon quiche for father's day brunch. It is really delicious and I think even better as leftovers (can that be?). I ate it for lunch with some beets and raspberries.

Salmon Quiche

Prepare one olive oil whole wheat crust. I used the C&Z recipe with fresh oregano and rosemary in the crust. Blind bake crust (10 minutes at 350 deg F).

Filling:

1 1/2 c. chard, chopped (or other green)

1-2 T. shallots, sliced thinly

1 T. butter

1 c. feta cheese, crumbled

3 eggs

1 1/2 c. whipping cream

2 t. Worcestershire sauce

2 cloves garlic, minced

1/2 t. sea salt

1/8 t. black pepper

3/4 c. salmon, crumbled (mine was pre-cooked, but cut into small pieces if raw)

In small skillet, cook chard and shallots in butter, over medium heat until soft. In a large bowl combine remaining ingredients. When chard is cool add to mixture. Pour into tart shell. Try to distribute filling evenly.* Bake for 40 minutes or until knife inserted into center comes out clean. Remove and let stand for 5-10 minutes before serving.

*Because I prepared this several days in advance for ease on father's day I covered the quiche and placed in freezer. The night before serving I moved to the fridge and baking time was similar to fresh made. If you're moving straight from freezer to oven expect to increase baking time by at least 20 minutes.