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
