Salmon-Mushroom Quiche

A quiche, or ‘salmon pie’, is often brought to potlucks (potlatches) in Alaska. We often have ‘feeds’ to celebrate birthdays, holidays, or to commemorate anniversaries. My husband’s auntie Mary used to bring the most delicious Salmon Pie to every feed. This is not the recipe for it, she wouldn’t give it out, but this is the closest I could come to it.

Salmon-Mushroom Quiche

1 10-inch baked pie crust


1 Tbsp. butter
1 cup thinly sliced mushrooms
1/2 cup thinly sliced onion
1 Tbsp. flour
2 cups cooked salmon, flaked
1/2 cup cream cheese (or other creamy, fresh cheese)
2 Tbsp. finely chopped chives


2 cups half-n-half (or evap. milk)
4 large eggs
1/2 tsp. salt
pinch cayenne1/2 cup shredded Parmesan cheese


1. Preheat oven to 325°F.
2. Heat butter in a small pan over medium heat. When is gone, add mushrooms and onions. Stir and cook till wilted. Stir in flour and combine well. Remove from heat.
3. Distribute salmon evenly in pie shell. Dot with fresh cheese and add the mushrooms and onions mixture, as well as the chives.
4. In a large bowl, whisk together the milk and eggs. Add salt and cayenne and pour over filling and sprinkle with Parmesan cheese.
5. Bake for 40 minutes or until quiche is golden on top and slightly puffed. REmove from ove, cool 15 minutes, then slice.

Serves 6



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