Story submitted by Nancy Hartman; I have lived in Cleveland my whole life, with the exception of college at The Ohio State University and Ohio University where I graduated with a BSEd. My husband and I are members of Park Synagogue, where we are actively involved in the Park Social Action Committee; pre-pandemic we volunteered annually at the Cleveland International Film Festival. I am also a mentor through College Now Cleveland.
The Story Behind the Recipe:
This recipe comes from Tyee Lodge, Oceanfront Bed and Breakfast in Newport, Oregon, a wonderful place where we stayed during the summer of 1999. They served this quiche for breakfast one morning with rave reviews from all the guests and they kindly shared the recipe with us. Every time I make this dish, it reminds me of the area and our delightful hosts. This quiche is so versatile that I change not only the quantities to fit the number of guests, I have altered the ingredients to fit various dietary restrictions (gluten free, dairy free, Egg Beaters instead of eggs) and it’s still delicious every time! Before the Pandemic of 2020, this quiche has been a highly anticipated annual dish at a friend’s Break Fast gathering for Yom Kippur. I am hopeful that it will make a comeback next year.
Recipe:
Savor the “Mighty Chinook” Salmon This is a delightful crustless quiche that is quick and easy to make. It can be done in large or individual dishes to accommodate numbers and timing.
Ingredients:
4 eggs
1/4 cup butter, melted
1/2 cup buttermilk baking mix (can be buttermilk pancake mix)
1 & 1/2 cups skim milk
1 cup three cheese blend, grated
3/4 cup smoked salmon, flaked or chopped (I try to use smoked salmon from the Pacific Northwest in keeping with the recipe’s source)
Instructions:
Preheat oven to 350 degrees.
Beat the eggs, baking mix and melted butter together.
Some lumps will remain.
Add the milk and stir together.
Spray a large pie pan or quiche dish with fat free cooking spray; pour in mixture.
Sprinkle the mixture with the salmon and cheese; press in so it sinks.
Bake for 45 minutes. Individual dishes may take a little less time.
Let it rest a minute or two; slice and serve. This reheats well. The egg mixture can be made up ahead of time. Serve with fresh sliced tomatoes.
Ingredients:
4 eggs
1/4 cup butter, melted
1/2 cup buttermilk baking mix (can be buttermilk pancake mix)
1 & 1/2 cups skim milk
1 cup three cheese blend, grated
3/4 cup smoked salmon, flaked or chopped (I try to use smoked salmon from the Pacific Northwest in keeping with the recipe’s source)
Instructions:
Preheat oven to 350 degrees.
Beat the eggs, baking mix and melted butter together.
Some lumps will remain.
Add the milk and stir together.
Spray a large pie pan or quiche dish with fat free cooking spray; pour in mixture.
Sprinkle the mixture with the salmon and cheese; press in so it sinks.
Bake for 45 minutes. Individual dishes may take a little less time.
Let it rest a minute or two; slice and serve. This reheats well. The egg mixture can be made up ahead of time. Serve with fresh sliced tomatoes.