Salmon Quiche

CharmingPixieFlora's video: http://www.youtube.com/watch?v=G6LkRtRodSE

For a nine-inch pie dish, I used 1.5 cups of cream, 4 eggs, and 1 cup of shredded Parmesan cheese. The pie crust recipe is one I adapted from Betty Crocker, substituting about 3/4C + 3T whole wheat flour for the 1C + 1T of all-purpose flour. I also added some salt (too much, it seemed, because of the smoked salmon ... although it was perfect for me, lol), black pepper, dill weed, and parsley.

Also, my boyfriend (a baker) said that I just needed to weigh down the crust when I was pre-baking it to keep it from sliding down. He said to put an aluminum pie tin inside the dish on top of the crust, along with something heavier like a pyrex dish or a mug to weigh it down. This would also keep it from bubbling up.

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[CharmingPixieFlora]

Yay!!! Yummy!!!