PARMESAN CRUST
1 1/2 c Flour
1/2 c Parmesan cheese,
-grated
3/4 c Shortening
3 tb Water (more as needed)
FILLING
15 1/2 oz Salmon (1 large can)
1 lg Onion, diced
1 Garlic clove, minced
2 tb Butter
2 c Sour cream
4 Eggs
1 1/2 c Gruyere cheese,
-shredded
1 ts Dill weed
1/4 ts Salt
Preheat oven to 375 degrees F. Make parmesan crust: Combine flour and
parmesan cheese. Cut in shortening until mixture resembles size of small
peas. Sprinkle with about 2 T water. Form into a dough, adding more water
as needed. Press into an 8-inch springform pan. Bake at 375 degrees F. for
10 minutes.
Make filling: Saute onion and garlic in butter until onion is soft.
Beat sour cream and eggs until blended. Drain salmon and break into
bite-size pieces. Stir into sour cream mixture along with vegetables, about
1 cup gruyere, crumbled dill weed and salt. Pour into baked crust; top with
remaining gruyere. Bake at 375 degree F. oven for 65 to 70 minutes. Cool
15 minutes in pan. Remove sides of pan and serve.
NOTES:
* A salmon and cheese pie flavored with sour cream — This is a country
cousin to the quiche, even real men will eat it. My mother says this is
called “country” salmon pie because it uses canned salmon, which is the
only kind you can catch out in the country.
: Difficulty: Easy.
: Time: 20 minutes to prepare, 1 1/4 – 1 1/2 hours to bake and set.
: Precision: Measure the ingredients.
: Moira Mallison
: Organization: Tektronix, Inc. Beaverton, Oregon, USA
: tektronix!moiram
:
Yields
8 Servings
