Crabmeat Quiche

I've been making this delicious quiche for years, after receiving the original recipe from my Aunt Claire. Her version called for a pie crust, but my variation is a bit lighter.

• 1/4 c bread crumbs
• 1 T olive oil
• 4 scallions
• 8 oz Swiss cheese
• 2 T flour
• 1/2 c light mayonnaise
• 2 eggs
• 1/2 c milk
• 1 T dried parsley
• 1 small can of crabmeat*

Preheat oven to 350 degrees.

In place of a pie crust, I hand mix bread crumbs and olive oil in the pie plate, then press them into a thin flat layer on the bottom and slightly up the sides. This is enough to make the quiche easy to remove from the plate, and give some added flavor and texture.

For the filling, a food processor makes this recipe easy. Pulse the scallions to chop. Cut the cheese into chunks then process into small pieces without removing the scallions from the bowl. Add the remaining ingredients, except the crabmeat, into the food processor bowl, then process until mixed. Open and drop in the crabmeat, breaking it up with your fingers as you add it, since sometimes there are pieces of shell or cartilage you'll want to discard. Stir the crabmeat in with a spatula, then pour the entire contents into the prepared pie plate.

Bake for 45 minutes, until the top is golden. Turn off the oven and leave the quiche in it for another 15 minutes to set the filling.

OPTIONS: For the cheese, you can use Swiss mixed with cheddar or feta for a flavor variation. Also, a vegetarian version is easily made by eliminating the crabmeat and adding 1 cup of mixed veggies, such as chopped fresh spinach, sundried tomatoes, sauteed mushrooms, sliced zucchini, etc.

* I had stopped buying canned crabmeat because of the additives but then I discovered Dungeness Crab from Sportsmens Cannery in Oregon. It is pricey, about $9-10 for a 5.5 oz can, but to me the quality, taste, and USA origin make it worth the extra cost.

Salmon Bisque

• 14 oz  boneless, skinless wild salmon (canned or foil pouch)
• 1 c each chopped onions, chopped celery, chopped carrots
• 2 cloves garlic, minced
• 3 T olive oil
• 4 c chicken or other stock
• 2  13-oz cans fat-free evaporated milk
• 1 tsp chopped thyme
• minced parsley to garnish

Drain and flake salmon. Saute onions and celery in olive oil. Add carrots and garlic and saute. Add broth and thyme. Simmer, covered, 20 minutes or until veggies are nearly tender. Add salmon, evap milk. Heat thoroughly. Serve garnished with parsley.

Smoked Salmon Dip

• 8 oz smoked salmon
• 8 oz cream cheese, softened
• 1/3 c chopped onion
• 1 tsp dried dillweed or 1 T fresh dillweed
• 1 T capers, drained

This can be made by hand or in a food processor. Chop onion, then mix in salmon, cream cheese, and dillweed. If mixture is too thick, it can be thinned with a little milk or sour cream or yogurt. We like it in a "spreadable" consistency. Stir in the capers by hand. Serve with veggies or crackers for dippers.

Shrimp Bisque

(Serves 6-8)

• 1 c white wine
• 4 c chicken, fish, or vegetable broth
• 2 bay leaves
• 1 tsp dried thyme or 1 T fresh thyme
• 1 lb. fresh shrimp, shells on, rinsed and drained
• 4 T olive oil
• 3 ribs celery, chopped
• 3 carrots, chopped
• 1 medium onion, chopped
• 2 T tomato paste
• 4 T all purpose flour
• 12 oz evaporated fat-free milk
• 2  T chopped chives
• 1/2 tsp hot pepper powder
• 1/2 c grated parmesan cheese

Combine in a large saucepan: wine, broth, bay leaves, thyme. Bring to a boil. Add the shrimp. Cover, remove from heat, and let stand 10 minutes. Reserving the broth, strain. Peel the shrimp and discard shells and tails. Chop the shrimp.

Saute the vegetables in oil until onions are translucent. Separately, put about 1/2 c of the reserved broth in a cup and mix in the flour. Add this flour mixture and the tomato paste to the vegetables, stirring. Add all the remaining reserved broth. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Add the evaporated milk, simmer 5 more minutes. Add hot pepper powder, shrimp, and chives. Ladle into bowls, sprinkle with cheese and serve.