Wednesday, March 21, 2018

Salmon-Veggie Mini Quiches

Years ago, I came across a Pesach recipe for a salmon loaf. I was smitten. But I never got around to actually making it. There is little time to experiment before yuntiff, and I had to prioritize actual favorites, like sponge cake and strawberry fluff. 

Yet some bee entered my bonnet a few months ago, and I attempted it. Here was the curious thing: Han, who officially does not like fish, loved them, and is so far not sick of them.

It took some time to perfect. The original recipe called for breadcrumbs, and I like to keep Shabbos meals low in carbs because of all that challah. Then the muffin tin was utilized. You can also chuck everything into a pan instead, though. It should stay nice and firm.

For the carrots and zucchini, which are shredded, I use the large hole side of a grater. It takes no time at all. 


Salmon-Veggie Mini Quiches
(makes approx. 18)

1 onion, finely diced 
3 stalks celery, finely diced
1 carrot, shredded
1 medium zucchini, shredded and squeezed of water
2-3 cloves garlic, minced
2 six oz. cans salmon, drained (a little more is fine)
1 tablespoon dried parsely 
dill, fresh or dried, amount based on preference (I love dill)
juice from half a lemon
generous squirt of mustard (for Pesach, make that ketchup or omit)
black pepper (I don't add salt since canned fish has plenty)
3 eggs

Heat a little oil and saut√© the onion. When translucent or whatever, scooch it over to the side of the pan and add the celery in one end, carrots the other. Let them go a little. When sufficiently limp, shove everyone over, then add the zucchini. Make sure to cook out whatever residual liquid there is in the zucchini. Add the garlic last, not to the pan, but to the vegetables, and cook a few minutes more, just enough to take the sharpness out of it. 

Scrape out the canned salmon into a bowl and mash 'em up. Add the vegetables, herbs, lemon juice, mustard, black pepper, mixing well. Beat the eggs in a separate bowl, then mix them in last.

Spoon mixture into muffin tins. I like silicone muffin liners even though they can be a pain to clean. If not, make sure tins are greased well. 

Place into 350 degree oven. 

Here, note the difference between actual muffin tins and disposable ones. Disposable tins will need an hour; actual muffin tins about 45 minutes. You can tell when the quiche are ready when they are firm to the touch.

Han likes them at room temp. Keeps very well in the fridge. 

6 comments:

Anonymous said...

Very timely, while going through my pantry last night/aka pesach cleaning, I came across a bunch of canned items I had forgotten, including a large can of salmon, and had mostly bought on impulse with no specific recipe in mind. I don't want to throw food out, but was wondering how to use them!
Any ideas for canned hearts of palm?? Not sure why I even bought it, except I was excited to see a Gefen product in Walmart, and couldn't resist putting it in my cart.

Altie said...

For hearts of palm a great salad is cherry tomatoes, alvocado and hearts of palm. For dressing you can do oil, lemon juice, salt and pepper.

Anonymous said...

Thanks, Altie! I'm just not one of those intuitive creative cook types, I need specific directions to follow. I'm assuming the avocado would be raw and cut into chunks?

Altie said...

No problem! Here's a recipe you can follow: https://www.kosher.com/recipe/avocado-tomato-and-hearts-of-palm-salad-351

Anonymous said...

Thank you!!

Princess Lea said...

Thanks Altie! I got no recipes for hearts of palm.