Serves 8 to 10

Salmon & Zucchini Quiche recipe

Dill Pastry Crust
1 cup all purpose flour
3/4 cup buckwheat flour
1/3 cup fresh dill leaves and some stems, chopped fine
1/2 teaspoon salt
5 tablespoons cold butter
3 tablespoons oil
1/3 cup cold water

Preheat oven to 375 degrees

1. To the bowl of a pastry mixer or food processor, add the flours, dill, and salt. Mix to combine.
2. Add the butter and oil and mix to a crumb-like consistency.
3. Slowly, add enough water until the dough begins to form a smooth clump.
4. On a lightly floured surface with a floured rolling pin, roll the dough to fit a 10 inch pan.
5. Transfer the dough to the pan. Use your fingers to form a fluted edge. Using a fork, poke tiny holes evenly over the pastry bottom. Pre-bake for 10 minutes. Remove from oven, keeping the oven on.

Filling
1 1/3 pounds salmon filet
juice of 1/2 lemon
2 tablespoons olive oil
1 1/2 cups leeks, cleaned, cut lengthwise then sliced into slivers
3/4 pound zucchini (2 medium) quartered, cut along ridge to remove seeds, and diced
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
6 1/2 ounces plain low fat yogurt (Greek style is terrific)
1 egg
1/3 cup fresh dill leaves and some stems, chopped fine
1 cup almond flakes

1. In a parchment-lined baking pan, place the salmon. Cover with the lemon juice, and roast for 20 minutes, until cooked through. Remove to a large mixing bowl and set aside.
2. In a large skilled over medium high heat, heat the oil (with an adult in charge!). Add the leeks and cook, stirring frequently for 5 minutes.
3. Add the zucchini, salt, and pepper and continue cooking, stirring frequently for another 3 minutes.
4. In a large mixing bowl using a fork, break up the salmon into shreds.
5. Add the yogurt, leek/zucchini mixture, egg, and the dill. Combine well.
6. Fill the pre-baked pastry shell with the mixture. Top evenly with the almond flakes and bake for 15 to 20 minutes, until the almonds are lightly browned.

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The post Pipper’s Recipe Pick: Salmon and Zucchini Quiche appeared first on Snoutz Adventures.