Salmon Quiche

They call themselves Team 3rd Generation and they have been walking together to find the cure for breast cancer for over 10 years. Four of them make up 3 Generations of breast cancer survivors. Mary, Dorothy, Janet and Jill have a combined 69 years of survivorship. Jill, my niece started her battle at the tender age of 25. We are a family struck by genetic breast cancer. We dream of creating a world free of breast cancer so that our daughters and granddaughters do not ever have to hear the words “you have breast cancer”.

So, for today I will bake.

I will bake for my beloved Mary, who has battled this disease three times. Her strength, courage, and beautiful spirit inspire us all each and every day.

I will bake for Jill my niece and our advocate, who has single handedly raised tens of thousands of dollars to help find a cure. She continues to fight the good fight each and every day.

I will bake for Janet, who is our rock, even when everything around us is falling apart; she pulls us through it all.

Mostly though, I will bake for my precious mother-in-law Dorothy, who in 1976 had a breast removed because of cancer, to find out last year, at age 84, it had returned, this time in the other breast.

Last week she celebrated her 85th birthday.

If you haven’t already, do me a favor and get checked.

 

It just seems as women, we put just about everyone and everything above ourselves.

 

If you are at that age, get a mammogram. If not, do a self-check. If you don’t know how, ask your doctor.

 

It may save your life.

 

So here is my recipe.

Pink Salmon Quiche

Ingredients:

1 unbaked pie crust (I used Pillsbury)

1 small vidalia onion chopped

2 tablespoons olive oil

8 ounces Salmon

(I used leftovers from Cedar Planked Salmon)

5 large eggs

3/4 cup heavy cream

1 teaspoon nutmeg

1/2 cup Gruyere cheese

1 tablespoon salt

1 teaspoon black pepper

Directions:

Preheat oven to 350 degrees

Line the Chantal pie plate with your unbaked pie crust.

In a 9 inch skillet add onion and olive oil. Cook on medium heat until translucent.

Put the onions in a even layer in the bottom of the pan. Add the pink salmon also in a even layer.

In a medium bowl combine eggs and cream. Beat with a whisk to combine. Add nutmeg, cheese, salt and pepper. Bake in the oven for 35 to 45 minutes or until the middle is set and the top is golden brown.

 Peace be with you,

Veronica