pepperhead212
Executive Chef
I made a crustless quiche for dinner tonight. I hadn't made any of these for a LONG time, but the mention of quiche somewhere, plus seeing that dish, when I was digging out something else, made me try one again, to use up some things from the fridge. I put some chunks of poached salmon in it, some sautéed mushrooms, along with some shallots, to which I added some dill butter, which, it turns out, I should have added more of. I used 6 eggs, a half cup each of milk and crema. Turned out delicious, but after the first small piece only had a small amount of dill flavor, I smeared some of that dill butter all over the remaining quiche, and the flavor was just right.
Crustless quiche w/salmon, mushrooms, and dill. by pepperhead212, on Flickr
This dill butter is very concentrated, which is why I didn't all too much, at first - I didn't want to overpower the dish with dill. I made it with just one stick of butter, and a LARGE amount of dill that I trimmed from my hydro - made over a cup of the dill butter.
Concentrated dill butter by pepperhead212, on Flickr
Crustless quiche w/salmon, mushrooms, and dill. by pepperhead212, on Flickr
This dill butter is very concentrated, which is why I didn't all too much, at first - I didn't want to overpower the dish with dill. I made it with just one stick of butter, and a LARGE amount of dill that I trimmed from my hydro - made over a cup of the dill butter.
Concentrated dill butter by pepperhead212, on Flickr