When Christian was home, I fell into my old shopping habits of buying more food than Heidi and I can eat on our own. Of course, we didn't get around to cooking all the stuff we had thought to eat, so when he headed back to the last frontier (Alaska, not Space, more's the pity), we had a very sizable hunk of salmon filet waiting for us.
We gave it the old college try, but there was still a large piece of fish left over after dinner. What to do? What to do? What else but a salmon quiche?! (what ever happened to the interrobang?)
Technically, my quiches aren't really quiches. Over the years, I've developed my own hybrid entity, sitting (quite comfortably, thank you very much) between a quiche and a soufflé. It's lighter than a quiche, heartier than a soufflé, and it's my very own creation, so I like it best.
If you want to get technical, you'll just have to go hungry at my house.
So, Sunday comes along and it's time for the quiche. I blind baked a crust
(that smelled really good, by the way), and got the rest of the fixings ready. Sautéed onions received the broken-up salmon to bring the fish up from refrigerator temperature, along with some nice little capers - after all, capers make everything savoury just that much better. Into the crust went most of the fish/onion/caper mixture, followed by a blend of havarti and (European style) farmer's cheese, the rest of the fish stuff, the last of the cheese, and then my secret egg mixture to complete the filling.In the oven at 450F for 13 minutes, immediately drop the temp to 350F and continue for another 15 minutes and it's all ready for brunch. Spectacular enough to eat again for lunch on Monday (and I did), but delicious enough to want another piece on Sunday (but I didn't).
Just plain delicious.
