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Thursday, February 7, 2013

A Recipe from Gigi

Last week I was visiting with soccer girl (aka goalie daughter) who had come down with the flu - I was planning to meet Mom (aka Gigi) for a dinner out, but between S.G.'s doctor's visit, stopping by for some comfort food she could enjoy when I took her home, and filling her script for Tamiflu (and loading her up with a supply of kleenex, water, anti-viral goodies, and Cheez-its...yep, Cheez-its) - I found myself calling Mom around 7:15 pm to say, "Just leaving now," not exactly the best timing for a dinner out on a cold winter night when I still had a 30 minute drive to her house. 

I pulled into the driveway half an hour later, expecting to leave in a few minutes and head to one of the area restaurants open at that hour (and not looking forward to going out again).  But, when I walked into the house, the most amazing aroma told me I wasn't going anywhere! Mom had "whipped up" this incredible quiche in just the time I had called, and it was finishing off in the oven, giving us time to relax over glasses of chardonnay.  With the quiche, she served a wonderful green salad with feta cheese, clementines, dried cranberries, and sugared pecans.  Who needs to eat out when you've got a Mom who'll just "throw this together"?  Thanks, Gigi ;) (Note:  recipe calls for cream and whole milk - Mom used half & half and 2% milk. Tasted great)


One 9-inch baked pie crust
2 tablespoons butter                                    3 eggs
1 shallot, finely chopped                             1/2 cup whole milk
4 ounces mushrooms, thinly sliced          1/4 cup cream
4 ounces smoked salmon, chopped          1/4 teaspoon salt
1 tablespoon chopped fresh dill or            1/4 teaspoon ground black pepper
   1 teaspoon dried dillweed                        1/2 cup grated swiss cheese

Preheat oven to 400 degrees. Melt the butter in a heavy medium skillet over medium heat.  Add the shallot and mushrooms.  Saute until mushrooms give off their liquid and it evaporates, about 5 to 8 minutes.  Remove from heat and cool.

Whisk the eggs, cream, salt and pepper in a medium bowl.  Stir in salmon, cheese and mushroom mixture.  Pour into crust.  Bake until top is set, about 20 to 25 minutes.  Cool slightly.  Serve warm or at room temperature.  Makes 4 - 6 servings.


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