Smoked Salmon Quiche
A delightful quiche featuring smoked salmon and creamy filling, perfect for brunch or any gathering.
Ingredients
For the quiche
- 1 piece pre-made pie crust Store-bought or homemade
- 4 large eggs Core of the filling, adds richness
- 1 cup heavy cream Substitute with half-and-half for a lighter option
- 1 cup smoked salmon, chopped Can be substituted with crab or tofu
- 1 cup spinach, chopped Alternatives: kale or asparagus
- 1/2 cup cheese (Swiss or feta) Try goat cheese for a tangy twist
- Salt and pepper to taste Essential seasonings
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare the pie crust: Fit your crust into a pie dish, trimming any overhang, and prick the bottom with a fork.
- In a mixing bowl, whisk together the eggs until well combined.
- Add the heavy cream to the eggs, season with salt and pepper, and mix.
- Gently fold in the smoked salmon and chopped spinach.
- Sprinkle in the cheese and mix.
- Pour the mixture into the prepared pie crust.
Cooking
- Bake for 35 minutes, or until the quiche is set and lightly golden.
- Let it cool for about 10 minutes before slicing.
Notes
Add fresh herbs, use different veggies, or experiment with various cheeses. Consider making mini quiches for bite-sized servings.