This is a great way to use your leftover cooked salmon.

Learn about the interesting Story of Pacific Salmon.

More of Linda's great Salmon Recipes and also How To Select, Buy, and Cook Fish.

---

Northwest Salmon Quiche

1 cup all-purpose flour
1 cup grated parmesan cheese, divided
1/4 cup chopped hazelnuts*
1/2 teaspoon salt
1/4 teaspoon paprika
6 tablespoons extra-virgin olive oil
1/2 cup milk
3 eggs, beaten
1 cup sour cream
1/4 cup mayonnaise
1 tablespoon finely chopped fresh chives
1/4 teaspoon Tabasco Pepper Sauce or to taste
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 to 2 cups cooked salmon, flaked and all skin and bones removed
Sour Cream for garnish

* Walnuts, almonds, or pecans may be substituted.

Preheat oven to 400 degrees F.

In a medium bowl, combine flour, 3/4 cup parmesan cheese, hazelnuts, salt, paprika, and olive oil. Press mixture onto bottom and sides of a 10-inch pie plate or quiche pan.

Bake crust for 10 minutes; remove from oven and reduce oven temperature to 325 degrees F.

In a large bowl, combine milk, eggs, sour cream, mayonnaise, chives, Tabasco, salt, and pepper. Stir in flaked salmon and remaining 1/2 cup parmesan cheese. Pour mixture  into baked crust. Bake approximately 45 to 50 minutes or until a knife inserted in the center comes out clean. Remove from oven and let cool 12 to 15 minutes.

To serve, spread a thin layer of sour cream over the top. Cut into wedges and serve.

Makes 4 dinner-size servings and 6 to 8 lunch or appetizer servings.