wild sockeye salmon quiche
Last night, I had slim pickings for dinner ingredients. I threw together some of the remaining items in my fridge along with some leftover salmon and made this wonderful quiche. My children had seconds and thirds. And this morning, I had a little piece on toast for brunch. It was so delicious. The dill adds a delightful flavor and the vidalia onion brings a touch of sweetness. Lucky for me there is another piece left for brunch tomorrow ! I love when the most unlikely of dishes turns out to be a deliciously satisfying meal.
In a glass bowl, place
3 eggs, lightly beaten
1/4 cup coconut milk
1 tsp fresh dill (or 2 tsp dried)
1/2 cup leftover wild Alaskan Sockeye salmon, broken into small pieces
In a non-reactive pan, saute until translucent (about 10 minutes)
2 tblsp grapeseed oil or ghee
1/2 vidalia onion, minced
1 or 2 small shallots
1/4 cup flat leaf parsley (not packed)
salt and pepper
Let the onion mixture cool slightly and then spread out in a greased quiche/pie dish. Pour the egg mixture over the top of the onion mixture. Bake at 350 degrees for 35-40 minutes until center is set.