Salmon Hazelnut Quiche

It is good to be home, sleeping in my own bed.  The last month has been a whirlwind and so much fun but I’m ready for a little downtime.  At least until the end of the month when I fly to Minneapolis for a Creative Memories convention.  Can’t wait to spend some time with my friend Deb who is my kindred spirit!

Today’s recipe is one of the dishes I served at my mother’s 80th birthday luncheon a few weeks ago – Salmon Hazelnut Quiche.

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It was the hit of the party.

The recipe was given to me by my friend Lisa.  I was taking a bit of a risk with this recipe.

First, I had never made it before.  Always a bit of a risk but I do that a lot.  Try new recipes for parties!

Second, I don’t like salmon so I knew I wasn’t going to be eating it.

I have tried several of Lisa’s recipes before and they were wonderful so I put my trust in Lisa and went ahead with it.  She assured me it was awesome.

I am so glad I did because everyone raved about it!

The thing I liked best about the recipe was the crust – no pastry crust.  The crust is made out of hazelnuts, flour and cheese and just pressed into the pie pan – so easy and so delicious!  I can’t wait to try the crust with other types of quiche – ones I will actually eat.  I think it would be yummy with almonds or pecans too.

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I bought a piece of fresh salmon at the grocery store and my husband grilled it for me but you could probably use canned salmon also.

Thanks to Lisa who shared the recipe.  I hope you enjoy it too!

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Salmon Hazelnut Quiche

Ingredients

    Crust
  • 1 cup whole wheat flour
  • 1 cup grated sharp Tillamook cheddar cheese or white Tillamook cheddar
  • ½ cup chopped hazelnuts
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • 1/3 cup oil
  • Filling
  • 2 cups leftover grilled Salmon
  • 1 cup grated sharp Tillamook cheddar cheese or white Tillamook cheddar
  • ½ cup onion, finely chopped
  • 3 eggs, beaten
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 tablespoon dill weed
  • 5 drops Tabasco
  • 1 garlic clove, minced

Instructions

  • Preheat oven to 400 degrees
  • To prepare crust, combine all ingredients except oil
  • Slowly pour oil over tip and continue mixing
  • Press crumb crust into bottom and sides of fluted round mold
  • Bake 10 minutes
  • Remove from oven and reduce heat to 325 degrees
  • Filling
  • To prepare filling, remove bones and skin from salmon
  • Break salmon meat into small flakes
  • Add grated cheese and chopped onion
  • Mix well
  • Combine beaten egg with sour cream, mayonnaise, dill, and Tabasco
  • Mix well and add to salmon mixture
  • Pour into baked crust and bake 45-60 minutes or until set
  • Let cool for 10 minutes before cutting
  • Serves 8. (Unmold or use straight side of cake server knife to cut.)

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. Barbara says

    Leigh Anne, I so want to make this Quiche, sounds delicious and would like to try it before I volunteer to make it for our “Cooks & Books” nite at church, but it has taken me a week to find Hazelnuts, FINALLY I did find a supermarket that carries them and cannot find Tillamook cheddar cheese, do you think any cheddar will work?

  2. DeLia CA says

    I don’t care for hazelnuts, but maybe another nut would work?? How about using smoked salmon?? I love quiche and this recipe is such an inspiration!!

  3. says

    How nice that you were able to have such a fine celebration for your mom! You were smart to have your husband grill the salmon, I’m sure it was better that way. The crust does sound really good with the hazelnuts, paprika, and cheddar cheese in it. I’ll bet the cheese helped it be moist and stick together really well. I’m seeing a lot of cream cheese crusts which are kind of the same idea. Thanks for sharing!

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