So we all know that Catholics don’t eat meat on Fridays during Lent, which is why everyone everywhere serves chowder and fish and chips on Fridays. But what about the other meals? What about the most important meal of the day — breakfast?

I imagine bacon, sausage and other pork products are also off the menu during the Lenten season.

So this recipe is to help you get through. It comes from “The American Lighthouse Cookbook” by Becky Sue Epstein and Ed Jackson. It’s a pretty nice cookbook, divide by coastl regions and highlighting food that surrounds a particular light house. Surprisingly, they are not all fish. Actually, they aren’t even as many fish recipes as I thought there would be, particularly for the Pacific Northwest. But there’s this one, and it looks cook.

This recipe comes from around the Cape Hinchinbrook Lighthouse in Alaska.

Dungeness Crab and Smoked Salmon Quiche

2 whole eggs

3 egg yolks

3 cups half and half or light cream

1 cup Dungeness crabmeat, drained

1/2 cup smoked salmon

1/4 cup chopped chives

1/2 teaspoon salt

1/3 teaspoon ground black pepper

1/4 cup crumbled saltines

1 9-inch pie crust

Preheat oven to 375 degrees. Beat together all the eggs and half-and-ahalf. Fold in crab, salmon, chives, salt and pepper.

Sprinkle saltines on the bottom of pie crust. This will absorb the liquid from the crab mixture. Pour crab into pie crust and bake for 45 to 50 minutes.

*Note: I haven’t made this one yet, but it screams “I need cheese!” doesn’t it? Who makes a quiche without cheese? A really nice goat cheese I think would hold up well with those flavors.