There is a lot of salmon that happens on this boat, almost every Friday night we have a salmon dinner sail, I’m tried of making it and tired of eating it. I’ve made every flavor I can think of, but it’s always a large fillet covered in sauce and baked, it’s kind of the only option. I don’t think passengers would want a salmon cake, salmon salad or flakes of salmon in a taco, they are expecting a large hunk of salmon. So trips like the Seafood and Wine Tour allow me to play a little with salmon, explore using it in another form. This time I went for a quiche playing on flavors of another favorite quiche of mine that I made last year, crab with shallots and asparagus.
I always use this same crust recipe when I make a quiche, it’s so easy, mix it in the pie pan, press it out, bake and you’re done. It doesn’t have the same flakiness of a regular pie crust, but the crust is not the important part of a quiche. This has just enough crust for you to know that it’s there, give you that toasted pastry flavor and make making quiche that much faster.
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