The rain and the wind had me in the mood to create something in my kitchen. When these moments strike, as they often do, I try to start with knowing what ingredients I have on hand, because nothing frustrates me more than wanting to make something, getting all excited about it, then realizing I do not have all of the ingredients. Has this every happened to you? If so, I'd like to hear about it so please feel free to leave me a comment. Well today was different. I quickly thought about what I knew was already in my refrigerator, and with great optimism, I had received a clear sign that I was in the mood for quiche. My mind did a quick inventory, knowing that these items sat waiting for me in the frig: Eggs. Check. Half-n-half. Check. Pie crusts. Check. Broccoli. Check. Cheese. Check. Yes! I was on my way.
The readymade pie crusts I use come in a 2 pack. And I always use the deep dish style, and always try to use both at once. That said, the basic mix recipe will need to doubled for 2 pies.
BROCCOLI AND SALMON QUICHE
Basic quiche mix:
3 lg. eggs
1 c. half-n-half
Dash of nutmeg
Salt & pepper to taste
Filling:
Roasted broccoli tops, cut into bite sized pieces
Chunks of smoked salmon (I used re-purposed baked salmon from a dinner I had previously during the week.). This is optional.
Sliced onions
Slivers or small chunks of cooked potatoes
2 cups of grated cheese (swiss, cheddar, monterey jack, asiago, mozzrella or any other type of firm cheese of your liking)
DIRECTIONS: Preheat oven to 400 degrees. On a large cookie sheet, spread the broccoli evenly. Lightly coat with olive oil, salt and pepper, and mix in about one quarter of thinly sliced onions. Roast for 15-20 minutes, or until vegetables begin to slightly brown.
For quiche pie:
Line a large cookie sheet and place both pie crusts on it. Sprinkle a light layer of cheese on the bottom of each pan. Place a thin layer of potatoes on top of the cheese layer. Add more cheese. Lightly crumble the salmon over the next layer of cheese. Finally, when the broccoli is done roasting, place a layer over the salmon. Top it with the final layer of cheese. Pour the mixture evenly into each pie crust, carefully making sure to fill them evenly, just to the bottom of the "crimped" edge. Do not overflow it. Bake at 375 for 45 minutes, then lower heat to 350 and finish baking it for another 30 minutes or until toothpick comes out clean from the center of the pie. You will see the sides edges of the pies rise up slightly and begin to take on a golden brown color. This is good. Cool for at least 20 to 30 minutes to allow the pie to set. Serve with a side salad and enjoy! This pie is great for any meal.
