Preparation:
Preheat the oven to 400 degrees. Mix the potatoes, 1/2 cup of the onion, 1
of the eggs, the flour, salt, and papper. Grease a 10-inch pie pan and
press the potato mixture into the pan to make a crust. Brush the crust with
oil and bake for 20 minutes. In a saute pan, heat 1 T. of the vegetable oil
and saute the remaining 3/4 cup onion until translucent, 3-5 minutes.
Remove the skin and bones from the salmon and break it up. Beat together
the three remaining eggs, cream, and dill. When the crust is done, remove
from the oven and reduce the heat to 350 degrees. Sprinkle the sauteed
onion over the bottom of the pie. Arrange the salmon over the onion. Pour
the egg mixture over the salmon. Cover with cheese and sprinkle with
paprika. Brush the edge of the crust with oil, and bake the pie for 30-40
minutes or until it is set. Allow the pie to sit 10 minutes before serving.
*The potato crust that forms the base of this dish can be used for any
quiche.
Sandy |
