Salmon Quiche with Preserved Lemon for #SundaySupper

Print This Post Salmon Quiche with Preserved Lemon on Shockingly Delicious. Recipe: https://www.shockinglydelicious.com/?p=11375

If we travel in the Wayback Machine*, we might recall we were treated to a lot of nonsense in the 1980s.

Chief was a best-seller titled “Real Men Don’t Eat Quiche,” which satirized stereotypes of masculinity. The problem was, some didn’t quite get the satire, and they really thought that manly men didn’t eat egg and bacon pie because it wasn’t…manly.

Pshaw. Manly men have always eaten savory pies, and whether you Frenchify it and call it quiche, or just call it a lunch pie, it’s a darn fine meal, and that’s all there is to it. Slap some salad alongside, and you can call me or my husband for lunch or dinner, anytime.

I have updated the version we used to make in the 1980s to include salmon instead of bacon, leftover veggies from the night before, and a bright spark from preserved lemon. If you have never made or used preserved lemon before, you are in for a treat! It’s also called lemon pickle.

I like to think that in today’s world, these changes make it even more manly. Or womanly. Or whatever “ly” you need it to be. How about deliciously satisfying?

Recipe: Salmon Quiche with Preserved Lemon

Summary: A ready-made crust, some canned wild salmon and a few veggies leftover from last night’s dinner make an easy, perfect savory pie, sparked by salty preserved lemon. Brunch or lunch, anyone?

Ingredients

1 (10-inch) ready made pie crust (Pillsbury Pie Crust is perfect)
2 (6-ounce) cans skinless, boneless wild salmon (Bear & Wolf Skinless & Boneless Pink Salmon from Costco is wild caught and dandy!)
1/2-3/4 cup diced onion
1 cup chopped steamed broccoli
1 cup chopped roasted Idaho potato
3 ounces (3/4 cup) shredded cheese
1/2 cup milk
1/4 cup cream
2 eggs
2 garlic cloves, crushed
2 teaspoons minced preserved lemon rind
½ teaspoon dried dill
¼ teaspoon salt
Grinding of fresh pepper
Garnish: a couple of strips of preserved lemon rind, if you wish

Instructions

Heat oven to 375F. Fit crust into 10-inch pie plate and crimp the top edge.
To the raw pie shell, add the drained salmon, onion, broccoli, potato and cheese.
In a 2-cup measure, add all remaining ingredients (milk through pepper), and whisk to combine. Pour over ingredients in pie shell.
Bake for 50-60 minutes. Remove from oven, cool 5 minutes, cut and garnish with strips of preserved lemon rind, if you like.
Serves 6 as a main dish.

*What is the Wayback Machine?

“The name Wayback Machine is a reference to a segment from ‘The Rocky and Bullwinkle Show’ (1959-1964) in which Mr. Peabody and Sherman use a time machine called the ‘WABAC machine’ (pronounced ‘Wayback’) to witness, participate in, and, more often than not, alter famous events in history.” This, from Wikipedia, the new source of all knowledge in the universe.

Preserved Lemons

These are absolutely worth your while to make. Check out the recipe here, for the homemade version. Or buy a jar in a Middle Eastern market (much more expensive).

Source

Recipe created by Dorothy Reinhold/ShockinglyDelicious.com.

Preparation time: 10 minutes
Cooking time: 1 hours
Diet type: Pescatarian
Number of servings (yield): 6
Culinary tradition: USA (Nouveau)
My rating 5 stars: ★★★★★

Does Sunday Supper bring you back to your childhood? Does it bring back memories of a favorite dish? Time around the family table has a way of creating the most memorable moments. It is amazing how we can smell or just think of a favorite food and immediately be transported back to the moment we enjoyed it.

This week’s Sunday Supper is all about “Retro Recipes,” those food memories that immediately take us back in time. Some of us enjoyed them so much that we will never change mom or grandma’s recipe. Others were ready to reinvent and update their favorite Retro Recipe.

Join us around the family table this Sunday at 4 p.m. Pacific Time and share your favorite Retro Food memory with us!

Sunday Supper Retro Sides and Veggies:

Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
Classic Corn Casserole by The Foodie Army Wife
Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
Classic Green Bean Casserole Redux by The Wimpy Vegetarian
Mem’s Broccoli Casserole by Momma’s Meals
Tator Tot Casserole by Neighbor Food Blog

Sunday Supper Retro Desserts and Cocktails:

Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
Old School Boozy Rum Cake by Webicurean
Individual Baked Alaskas by That Skinny Chick Can Bake
Rainbow Jello by Cravings of a Lunatic
Pineapple Upside Down Cake by Noshing with the Nolands
Pineapple Bars by Peanut Butter and Peppers
Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz
Refrigerator Strawberry Cheesecake by There and Back Again
Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
Boston Cream Pie by Gotta Get Baked
Coca-Cola Cupcakes by Daily Dish Recipes
Jello Poke Cake by Flour On My Face
Devil’s Food Cake by Maroc Mama
Bread Pudding with Pecans by Basic and Delicious
Victoria Sponge Cake by The Lovely Pantry
A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
Post War Apple Pudding by My Cute Bride
Spaghetti with Currywurst Sauce by Masala Herb
Layered Mini Chocolate Banana Cakes by Big Bears Wife
Raspberry Jam Cakes by Pippis in the Kitchen Again
Cocktail: Moscow Mule by Crazy Foodie Stunts

Join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4 p.m. PT and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Tagged as: #SundaySupper, broccoli, dill, dinner pie, lemons, lunch pie, Pillsbury Pie Crust, Potatoes, preserved lemons, salmon, salmon quiche, savory pie

{ 36 comments… read them below or add one }

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Sarah January 23, 2013 at 7:07 am

This dish is my Sunday brunch dream! Can you come over to my house and make it for me please. I can’t get over how gorgeous this dish looks and sounds.

Dorothy January 24, 2013 at 6:41 am: Sarah,
Thanks! I really, really liked it. In fact, reading your words makes me want to make it again today!

Renee January 22, 2013 at 5:05 pm

Yep, I had my first quiche in the 80’s. It was at a Bennigan’s restaurant. My husband has liked quiche ever since he tried it way back then too. Both of us will eat it anytime and I make them to this day. Nice version of yours with the salmon and lemon.

Dorothy January 22, 2013 at 5:41 pm: Thanks, Renee. I remember Bennigans!

Nancy @ gottagetbaked January 22, 2013 at 4:00 pm

Lol – what a silly notion that real men don’t eat quiche! People who believed it needed a sarcasm detector. This quiche looks gorgeous – so golden and crusty on top, filled with delicious ingredients. I love the use of salmon. I’ve never had preserved lemon and I definitely want to try making it now. Thanks for the inspiration, Dorothy!

Dorothy January 22, 2013 at 5:42 pm: Nancy,
You MUST make the preseerved lemon. I just used it again today in a salad. It is an all-purpose fixer!

Bea January 22, 2013 at 2:46 pm

This “lunch pie” sure looks fantastic 🙂

Dorothy January 22, 2013 at 5:42 pm: Bea,
Lunch, dinner…I would even eat it for breakfast, but that might just be me.

Brandie January 22, 2013 at 4:35 am

I’ve never had a quiche with salmon but this sounds delicious, Dorothy!

Dorothy January 22, 2013 at 12:55 pm: Brandie,
It IS! Try it!

Paula @ Vintage Kitchen January 22, 2013 at 4:12 am

We eat so many tarts here, just like this one. It sounds like a perfect lunch, and I love that it has preserved lemons! I´m making my first batch this week and can´t wait to try them.

Arlene @FlourOnMyFace January 21, 2013 at 8:47 am

Your quiche looks so good. I love quiche but yep I’ve got one of those men who would never eat it.

familyfoodie January 20, 2013 at 10:14 pm

Oh my goodness! This is my kind of quiche… I love salmon… On my must try list!

Dorothy January 21, 2013 at 12:02 pm: Family Foodie,
If you love salmon, you MUST make this!

DB-The Foodie Stuntman January 20, 2013 at 7:33 pm

I like your narrative. Better yet, your quiche looks delicious.

Dorothy January 21, 2013 at 12:05 pm: DB,
Thank you! I’ve been a professional writer for 35 years. Nice to know it shows!

Surfer Girl January 20, 2013 at 5:12 pm

What kind of cheese do you recommend?

Dorothy January 21, 2013 at 12:06 pm: Surfer Girl (Lori!),
I used a mixture of mild cheeses like Jack and Mozzarella. You can use whatever you like, such as Cheddar, too. Use what you have!

Conni Smith January 20, 2013 at 3:23 pm

Oh my goodness! I seriously want to RUN to my kitchen and make this right now! I still have a little salmon in the freezer, left from our fishing trip this summer 🙂

Dorothy January 20, 2013 at 4:03 pm: Connie,
Then you MUST! If the salmon is on hand, you are halfway there!

Erin @ Dinners, Dishes and Desserts January 20, 2013 at 2:07 pm

What a great recipe for retro week. Love the salmon twist – very updated!

Dorothy January 20, 2013 at 2:13 pm: Thanks, Erin! Salmon feels very 2013, doesn’t it? I love that all the canned salmon is wild-caught, as well.

Tara January 20, 2013 at 1:13 pm

Loved Rocky and Bullwinkle and your quiche is divine!!

Dorothy January 20, 2013 at 1:16 pm: Thanks Tara!

Sarah January 20, 2013 at 11:29 am

I bet that lemon really bumped up the flavour!

Dorothy January 20, 2013 at 1:11 pm: Sarah,
Oh yeah, baby!

Katie January 20, 2013 at 10:03 am

I’ve never had salmon in a quiche before, but it definitely sounds delicious! Love the addition of preserved lemons…

kirsten@FarmFreshFeasts January 20, 2013 at 8:57 am

I’m happy to see a recipe with canned salmon. I tried some for the first time for my Salmon In the Company of Good Oranges but was not impressed–I preferred a fillet. I’ll check out Bear & Wolf at my next Costco run!
Thanks!