Sunday, December 21, 2008

Salmon - Spinach - Jack Cheese Pie

What to cook before or after that big Holiday meal? This recipe is from one of our local chefs. It makes a great brunch entree. It is delicious. So thank you Keith Rhodes.

1 pound cooked salmon filet [boiled, baked, poached or grilled]
1 pound drained frozen spinach
1 pound Monterey Jack cheese, shredded
2 10 inch pie crusts
4 cups heavy cream
6 eggs
1 1/2 teaspoons salt
1 teaspoon white pepper
pinch of nutmeg

With a fork, prick the base and sides of pie crusts. Mix the cream and the eggs with the salt, pepper and nutmeg. Put 1/2 pound of the spinach and 1/2 pound of the salmon in each pie shell. Pour 1/2 of the egg mixture into each pie shell, filling them to 3/4 full. Sprinkle the cheese on both pies. Bake at 375 degrees for 35-40 minutes.

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