Salmon Quiche with Preserved Lemons

It started with a conversation about comfort foods. I made the mistake of opening my mouth and mentioning Moroccan food being "soul food" for a friend, and therefore the obvious choice to repay him for helping move a couch. Next thing I know, someone is laughing about the time she and her husband visited a country elsewhere in the Med, and she kept having to remind him that he'd officially never been there before when he mentioned places near their path of travel that had great food. 

And then said husband heard me discussing tagines, and turned puppy dog eyes on his wife. Next thing you know, I'm loaning her my Food of Morocco cookbook, and she's ordering a proper tagine... and rather than order preserved lemons off Amazon like I did, because we're way out away from big cities here where our men can have clear fields of fire and nobody breathing their air, she decides to go whole hog and make the preserved lemons. 

Did a good, job, too. But this temporarily left me with an embarrassment of riches in the form of preserved lemons, and without my cookbook that had the recipes to use them. So, I poked the internet, and it delivered. Some suitable modifications later, Calmer Half really wants me to record this for making again.

Ingredients:
1 premade pie crust. (I actually used phyllo sheets sprayed with olive oil, because I had them and didn't have a pie crust. Worked great, and will do again. But a pie crust is less effort!)

2 7-ounce cans salmon, drained (The cats were thrilled.)
1 diced onion (I actually used 1.5 cups blanched leeks, chopped, because I had it. Next time, onion.)
1 steamable bag broccoli & cauliflower mix, microwaved, drained, and rough chopped
1 cup shredded cheese (I used an asiago / parmesan blend)
1 cup milk
4 eggs
3 cloves garlic, minced
1 preserved lemon rind, minced (At least 2 Tbsp of minced rind. Rinse before mincing!)
1 tsp dried dill
1/2 tsp salt
1 tsp black pepper

Pop the steamable veggie bag in the microwave, so it has time to cook & cool during the next step. 

Pull out 8" casserole dish. Hit the phyllo sheets with olive oil spray, layer into a crust all around the casserole dish until thick enough for you. Or make your life easy and just spread a premade pie crust in the dish. If it doesn't cover, oil the sides where it might stick to prevent that.

Preheat the oven to 425F. 

Chop salmon, dice onion, and rough chop drained veggies. Add to casserole dish, layer with cheese.

Mix everything else in a bowl, pour on top. Stick a loose layer of aluminum foil on top to prevent crust/phyllo from burning, stick in oven for 50 minutes. After about 30 minutes, if you want browned bits on top, just pull the oven door open long enough to yank the aluminum sheet off. 

Let cool 5 minutes, cut & serve.