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