Smoked Salmon Quiche
Ingredients
Pastry for 9-inch pie (I use Pillsbury, but you could make your own if desired)
8 ounces smoked salmon, flaked or cut into small pieces
3 eggs
3⁄4 cup half and half
3⁄4 cup milk
1⁄2 cup parsley, chopped
1⁄4 cup Parmesan cheese, grated or shredded
1 bunch green onions, chopped
1 tablespoon flour
1⁄2 teaspoon salt
1⁄4 teaspoon fresh ground pepper
Instructions
1. Preheat oven to 425*F.
2. Roll the pastry into an 11-inch circle. Line a 9-inch pie dish with the rolled dough. Weigh down the pastry using pie weights or dried beans to prevent the crust from rising or just poke it with a lot of holes and press it down after it pre-bakes. Bake 10 minutes. Remove from oven and remove weights.
3. Decrease oven temperature to 325*F.
4. While crust is baking, in a large bowl beat eggs, add milk, half and half, parsley and salmon. Add cheese, flour, salt and pepper and mix well. Pour into baked pie crust and bake quiche 45 to 60 minutes or until completely set. Cool for 10 minutes before serving.
Comments
This recipe is from Miss in the Kitchen and it’s a delicious quiche variation for someone who is craving smoked salmon all the time. Like me. I have no idea why I’m on this smoked salmon kick. I can go for years without eating it and then, BAM, I want it every day. So strange. Smoked salmon quiche is fantastic – great for brunch, dinner, breakfast or lunch! My only regret is that I didn’t go ahead and make two like I usually do when I make quiche.
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