Seattle Dinner in 20 Miles or Less

By: Wes Simons | August 11 2010
Posted in Seattle - Cook It - Seattle

The Goal

In my quest to create a meal from foods made within the city limits, I wanted to make something that could be associated with Seattle, but that could also stand on its own and be made in almost any city. The main dish was salmon quiche, accompanied by bread, a salad that grew in my garden, locally made beer and dessert made with blueberries from nearby.

Photo: Wes Simons

The Market

Though some food was grown out back, I had to buy a few things:

First stop: Pike Place Market. This local landmark attracts over 10 million visitors a year.

Bought: Local eggs from the Pike Place Market Creamery. Vegetables from the vendors. Smoked salmon, to put the “Seattle” in my meal. Beecher’s Cheese caught my eye on the way out, and since they make all of their cheese right in the store, it made the list.

Next stop: Seattle’s Baron Brewing from the store.

Lastly: A loaf of bread from Schwartz Brother’s Bakery, a bread that I hadn’t seen before but was interested in trying.

The Plan

Putting together my meal turned out to be much easier than lugging all the groceries up the hills in Seattle. I haven’t had the pleasure of traveling to San Francisco, but it’s hard to imagine hills being much steeper.

Once in the kitchen, I started assembling ingredients for the salmon quiche. Get the recipe here.

Main Dish

Ingredients
7 eggs
1/2 large onion
2 tbsp Greek yogurt
15 ounces spinach
2 cups smoked salmon
Salt and pepper
6 ounces cheese
2 teaspoons baby dill

Directions
To make Salmon Quiche, the main course in my meal, greases an oven safe skillet, and sprinkle corn meal on the bottom of the pan to form a thin crust. In a separate dish, beat eggs with Greek Yogurt, I used Zoi Yogurt from Auburn, WA. Add onion, chopped, spinach, cooked, the smoked salmon and the cheese. To season add salt and pepper, and baby dill. Pour the egg mixture into the pan and bake it for 40 minutes at 350 degrees, or until you can stick a knife in it and it comes out clean.

Sides and Drink

Photo: Wes Simons

I served the quiche with a salad made from my garden; it doesn’t get more local than that, and with the bread and beer. I chose Baron’s Schwarzbier, which had a roasted flavor that I thought went well with the breakfast for dinner theme. My mom also brought dessert, a blueberry kuchen, made from blueberries that grow across the street from her house.