Write a blog post about your search for the quiche of yore, and your mother’s inability to help you recreate it. Have your dad find out about the problem because he reads your blog. Suddenly, the old recipe appears:
Apparently it was right there, in the old avocado green metal recipe box, filed under Q. Mom probably looked for it under S.
Here’s the recipe typed, for ease of reading… (I think it might be more accurately described as Salmon Pie, so I will do so here. Also, I have no idea what OC onions are. I’m sure French’s will do. Not sure about proportions of crumbled onions on crust vs. on top. Is it 1/2 cup total, split evenly or…? A similar-ish recipe says to use 3/4 of a 2.8 oz can in the crumbling, 1/4 on top — per pie.):
Salmon Pie
1 lb salmon drained and flaked
1 c mayonnaise
2 eggs slightly beaten
1 T mustard
1/2 c half-and-half
juice of one lemon
1/2 c of OC onions
2 frozen Morton pie shells
Crush onions and sprinkle over crust. Add salmon mixture. Sprinkle remaining onions on top. Bake 325 degrees 35 -40 minutes.
* * *
My mom meant canned salmon, though she didn’t write that on the card.
I can’t seem to find a Morton brand crust anywhere; of course, any ready-made will do.
The mustard, mayonnaise, and lemon juice account for the texture and tartness I’d been missing!
But, now I’m considering baking fresh salmon for the pie — as I very recently came across this article about Bisphenol-A in canned goods.
Sigh.
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