Saturday, April 29, 2006


Sometimes all you have in the kitchen is a piece of this and some of that. Derrick asked me to find a use for that stale bread in the panetiere.

I “freshened” the bread by drying it even further to a golden color before crushing into crumbs. I added a pinch of dried dill weed and some melted butter and patted it into a pie pan for crust.

A piece of flaked, smoked salmon and some eggs, cream, sauteed onions and more dill weed poured into the crust made for a very tasty quiche. Bake in a slow oven until center is set.

Serve cold with sour cream and more dill.

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