Northwest Salmon Quiche

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

Check out all of Linda's great Salmon Recipes.

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 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.