Courtesy of PureZing

Serves 6-8

INGREDIENTS:

1 ½ cups all-purpose flour
1 Tablespoon lightly toasted sesame seeds
½ cup extra virgin olive oil
2 Tablespoons cold, whole milk
2 Tablespoons butter
¼ cup chopped green onions, (white and green part)
½ cup chopped mushrooms
2 Tablespoons fresh parsley, finely chopped
2 teaspoons fresh dill, finely chopped
1 teaspoon fresh tarragon, finely chopped
1 lb. canned salmon, drain and reserve liquid
1 1/3 cups organic half and half
4 eggs lightly beaten
Freshly grated nutmeg

DIRECTIONS:

Preheat oven to 425 degrees.

In a pie or quiche pan, place the flour and make a well in the middle of it.

Mix the milk and oil together and pour it into the flour well. With a fork, blend the flour into the liquid, mixing well. With your fingers, press the dough evenly in the pan, pressing up the sides and fluting the edge.

In a skillet over medium heat, melt the butter and sauté the green onions and mushrooms till soft. Flake the salmon over the bottom of the pastry and evenly spread the mushroom mixture over it. Sprinkle with chopped fresh herbs.

In measure, pour 1 1/3 cups half and half. Add the reserved salmon liquid to the cup so that the measurement is 1 ½ cups of liquid. If there is not enough salmon liquid, add more half and half.

Heat the cream, and lightly beat the eggs, add ¼ cup hot cream to eggs and beat. Add eggs to hot cream and beat well. Pour cream egg mixture over herbed salmon. Sprinkle top with a pinch of freshly grated nutmeg.

Place pan on foil to catch any drips. Bake for 10 minutes and then lower heat to 350.
Continue baking for 40-45 minutes till custard is set in the middle.
Serve warm or cold.