Salmon and Kingfish Quiche Salmon and Kingfish Quiche

Salmon and Kingfish Quiche

So I’m into quiches and fancy baked pies, what can I say?

Here’s another one:

Fish quiche


3-4 ounces smoked salmon
3-4 ounces king fish (may use all salmon or another fish–this is what I had in the house!)
1 & 1/2 cups blanched peas
1 sliced onion wilted
in 2 tablespoons of butter
a little vino
a little cognac
pimento, cheese
2 cups mozzarella
1 tablespoon of shaved parmigiano
1 tablespoon of shaved Swiss

For the custard:
4 eggs and 1 & 1/2 cups of milk

Wilt the onions in the butter and add the vino and Cognac–the alcohol burns off and the taste is sublime!

Mix together: cut up fish–but not the outside smoked part, add pimento, onions, peas, cheese (2 cups mozzarella). Place this in the bottom of a deep dish pie shell

Mix the custard of 4 eggs and 1 & 1/2 cups of milk. Pour this over the fish mixture.
Sprinkle with the shaved cheeses.

Bake 35 minutes in a heated oven at 350 and in case, another 5 minutes at 400 to make it golden on top.