Salmon quiche for Fourth of July
Because they used to be seasonal, it has become traditional to serve fresh salmon and peas on Fourth of July but rather than planning an expensive meal, it is sometimes easy to serve salmon as the ingredient in a main dish or as an appetizer.
If you're especially fond of salmon you've probably already discovered salmon pieces or bits, sold in a plastic container.
They are more economical than a larger steak or whole fish. They are not always available but if you are lucky enough to find them you might try the following quiche.
The salmon bits are also excellent mixed with cream cheese for a very special dip or spread. smoked Salmon Tart or Quiche 1 unbaked 9-inch pastry shell 1 egg white, lightly beaten 1/2 cup smoked salmon bits 1 cup grated Swiss cheese 4 eggs 1 1/4 cups half milk, half cream 1 tablespoon fresh dill, chopped, or 1 teaspoon dried dill 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper Red caviar for garnish (optional)
Preheat oven to 400 degrees F. Brush pastry shell lightly with egg white and bake for 5 minutes. Cool slightly.
Preheat oven to 450 degrees F. Distribute salmon over crust then sprinkle with cheese. Beat all remaining ingredients together except garnish and pour over cheese.
Bake 15 minutes. Reduce oven temperature to 350 degrees F. and continue baking until top is golden, about 15 minutes. Garnish with caviar.