Salmon and Potato Quiche

1. 1

   Put the salmon in medium skillet; add enought water to cover (or use half water/half white wine); bring to a simmer, cover, and poach over low heat for about 30 minutes or until flaky.

2. 2

   Transfer salmon to a plate or shallow dish; peel the skin away and discard; remove any bones and dark flesh; flake salmon and set aside.

3. 3

   Put the potatoes in a saucepan; add enough water to cover.

4. 4

   Bring to a boil, lower heat and cook until tender; drain.

5. 5

   In a medium skillet, melt the butter over medium heat; add in scallions; cook/stir for 2 minutes; take skillet from heat.

6. 6

   Sprinkle to cooked potatoes over the bottom of pie shell.

7. 7

   Spoon the scallions over the potatoes.

8. 8

   In a mixing bowl, stir together the flaked salmon, dill, and 1/4 cup white wine; season with salt and pepper.

9. 9

   Spoon mixture over the onions and potatoes.

10. 10

    In another mixing bowl, add the cream and eggs; whisk until well blended.

11. 11

    Pour into pie shell.

12. 12

    Bake in a 350 oven for about 35-40 minutes or until set and golden (may need to cover pie shell edges with foil to keep from getting too brown).

13. 13

    Cut into pie wedges and serve.

* Per serving · 4 servings · Values may vary.