Smoked Salmon Quiche

2.67 avg. rating (56% score) - 3 votes

Ingredients

  • 1 partially baked pie shell
  • 225 g (1/2 lb) smoked salmon, chopped
  • 250 g (1 cup) shredded Swiss cheese
  • 3 or 4 eggs
  • 375 mL (3/4 cup) Island Farms milk
  • 125 mL (1/2 cup) Island Farms by Natrel whipping cream
  • 60 mL (1/4 cup) grated parmesan cheese
  • 5 mL (1 tsp) dried dill weed
  • 15 mL (1 Tbsp) finely chopped fresh dill
  • 1 mL (1/4 tsp) pepper

Directions

  • Preheat oven to 235° C (450° F).
  • Spread salmon over bottom of pie shell.
  • Sprinkle Swiss cheese over salmon.
  • Beat eggs and mix in milk, cream, Parmesan cheese, dried dill, and pepper.
  • Blend well and pour into shell.
  • Bake for 15 minutes in pre-heated 235° C (450° F) oven.
  • Lower oven temperature to 180° C (350° F) and bake another 15 minutes or until centre is almost firm.
  • Let stand for 15 minutes.
  • Garnish with fresh dill.
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