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.

Cottage Cheese Pancakes

This weekend I made my favorite pancake: cottage cheese. I had the [mis]fortune as a kid that my dad made pancakes every Saturday morning. By my teens I decided that I didn't like pancakes (although I still loved french toast and waffles). As an adult, I found two recipes for pancakes that I do like (the other is a swedish pancake). 

Cottage Cheese Pancakes:

6 eggs, separated

2 c. small curd cottage cheese

2/3 c. flour

2 T. sugar

1 t. salt

dash cinnamon

1/8 t. cream of tarter

oil spray for cooking

Garnish: sour cream, preserves, honey, powdered sugar

Beat together egg yolks, cottage cheese, flour, sugar, salt, and cinnamon. In another bowl beat the egg whites with cream of tarter until stuff, but not dry. Fold the beaten egg white gently into cheese mixture.

Drop the batter by large spoonfuls onto an oiled griddle or skillet. Fry the pancakes until golden brown on both sides until puffy. Serve at once with garnish. Serves 4 generously.