Salmon Quiche

I tried this recipe once in a big pie form and then again in my muffin form.
It features cheese and almond meal in the pie crust and refreshingly little instructions. I changed it a little bit, adding more cheese and baking the crust at a lower temperature. Despite the crust being so brittle before baking it comes out great and is quite easy to get out of the pan.

Crust:
1 cup flour
1 cup cheddar, grated
1/4 cup almond meal
1/4 tsp paprika
6 tbsp oil
1/2 tsp salt
Combine all ingredients and set aside 1/2 cup. Press the rest of crust into bottom and sides of 9 inch pan, bake 10 minutes at 350 degrees.

Quiche:
1/2 lb frozen salmon
3 beaten eggs (I used 1 egg and 1/2 cup of egg whites to get rid of some of the egg whites that had piled up in our fridge after all the Tiramisu we enjoyed)
1/4 tsp dill weed and/or other herbs
1 cup sour cream
1/2 cup cheddar, grated
1/2 chopped onion
chives
paprika, salt and pepper
Thaw, fry and flake the salmon. Add all other ingredients. Put in baked shell. Sprinkle reserved 1/2 cup crust over top. Bake at 325 F for 45 minutes (or less when using the muffin form) until the tops are golden.

Eggnog and Mini Mushroom Quiches with Potato Crust

Great thing about Christmas is that I can try out all those christmassy recipes. Something I always wanted to make from scratch is eggnog. The recipe I used won me over with its title: "Amazingly good Eggnog".
As before, I substituted sugar with coconut sugar. I also left out the cloves and nutmeg and used spiced rum instead. The result tasted very good, but I must have done something wrong (probably during the heating process) and the eggnog wasn't smooth.
Great thing about not getting yummy things right the first time: There's going to be a next time!

Accompanying the eggnog was a vegetarian dinner that I have been exited about for several days!
I am a big fan of my newly acquired muffin pan. I haven't made a single muffin yet, but I thoroughly enjoy all the non-muffin recipes I can make with it. Like Mini Quiches!!

The idea for the potato crust I got from this recipe. But I used fresh potatoes and also added an egg and a tablespoon of flour to my crust "dough". It turned out wonderful and I am a big fan of it!
The filling was made from this Mushroom Quiche recipe. I did add more cheese (Gruyere AND Compté!) and parsley. Some quiches got a little bit of salmon as well which turned out to be a great addition!