I’m home in New Brunswick for a family wedding this weekend. That’s a big deal and there’s lots to celebrate as weddings are the best way for family’s to reunite. Still, as great as that is, it’s not the big things that get me excited about being home. It’s always the simple things -like this salmon quiche.
It’s simple, it’s real and it’s easy. It’s the kind of recipe that my Mom pulls out of an old cookbook or drawer filled with a hundred other recipes on loose bits of paper. She pulls a homemade pie crust lined pan from the freezer because she can! (You can too – just check out the pie-making lessons with my Mom here and here.) And, then she throws the few ingredients together and pops it in the oven while I make a salad. We sit and have a cup of tea and before we know it, time together has flown and we are eating this lovely lunch.
The recipe follows. I hope you make it and eat it with your Mom. If you are lucky enough to still have her, savour every minute with her. I sure do.
Simple Salmon Quiche
- 1 9-inch pastry-lined pie plate
- 1 1/2 cups shredded cheddar
- 2 Tablespoons grated onion
- 1 (231 gram) can sockeye salmon (crush the bones, save the liquid)
- 3 large eggs
- 1 cup milk
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Preheat the oven to 375F.
- Spread the cheese over the bottom of the pastry, sprinkle that with the onion and arrange the flaked salmon over the onion to evenly distribute right to the edges.
- Scramble the eggs with the milk and the salmon liquid in a bowl and pour evenly over the salmon, onion and cheese mixture.
- Sprinkle the top with the basil and oregano.
- Bake at 375F for about 55 minutes or until set.
- Enjoy hot in wedges with a green salad or vegetable or both.