Smoked Salmon Quiche Lorraine

Discover our unique twist on the classic Quiche Lorraine with smoked salmon and dill, perfect for brunch or any special occasion. The savory combination of ingredients offers a delightful flavor profile that is sure to please.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6

Ingredients

1 unbaked pie crust (9-inch)

4 oz smoked salmon, cut into small pieces

1 tbsp fresh dill, chopped

4 large eggs

1 cup heavy cream

1 cup whole milk

1/2 tsp salt

1/4 tsp black pepper

1/2 cup grated Gruyère cheese

1/4 cup chopped green onions

Instructions

1. Preheat the oven to 375°F (190°C) and place the pie crust into a 9-inch pie dish.

2. Evenly spread the smoked salmon over the bottom of the pie crust.

3. Sprinkle the chopped dill over the salmon.

4. In a mixing bowl, whisk together the eggs, heavy cream, and milk until well combined.

5. Add salt and pepper to the egg mixture and stir.

6. Pour the egg mixture over the salmon and dill in the pie crust.

7. Sprinkle the grated Gruyère cheese and chopped green onions on top.

8. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden.

9. Allow the quiche to cool for a few minutes before slicing and serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat slices in the oven at 350°F (175°C) for about 10 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.