Salmon Zucchini Quiche
1 unbaked 9 inch deep dish pie shell
1 egg white, lightly beaten
1 tablespoon of butter
1 1/2 cups of thinly sliced zucchini
1/2 cup of chopped onion
one 7 3/4 ounce can of salmon, skin & bones discarded, flaked, reserve liquid
2/3 cup of grated Swiss cheese
3 eggs
1 1/2 cups of half and half
1/2 teaspoon of salt
1 teaspoon of minced fresh dill or 1/4 teaspoon of dried dill
freshly ground pepper
Preheat oven to 375ºF. Brush pie shell with egg white. Melt butter in medium skillet over medium high heat. Add zucchini and onion and sauté until crisp tender, about 2 minutes. Let cool slightly. Layer salmon, zucchini mixture and cheese on bottom of pie shell. Beat eggs in medium bowl. Gradually beat in half and half, reserved salmon liquid and seasonings. Pour into shell. Bake until set, about 40 minutes. Cool slightly before serving. 4 - 6 servings
I found a great recipe for Miso Soup which I thought would make a great lunchtime idea and a nice hot cup of green tea goes great along with it.
Miso Soup
Ingredients
~ 2 teaspoons dashi granules
~ 4 cups water
~ 3 tablespoons miso paste
~ 1 (8 ounce) package silken tofu, diced
~ 2 green onions, sliced diagonally into 1/2 inch pieces
~ 1/4 c. Small shrimp (optional)
Directions
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving. I like to add some shrimp to mine.
(Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.)
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