Smoked Salmon Quiche Recipe
Delicious served with cheddar biscuits or savory scones.
I make this about once a week for B&B guests, using smoked salmon that neighbors give us (since I don’t get away from the B&B to go fishing during the summer). The rich flavor comes through just great. My neighbor Lennie piles the fish high into her pie crust, making a very hearty quiche. I go a little lighter on the fish since not all guests are sure whether they will like it or not. The empty plates tell us that it’s a hit!
- 1 prepared frozen pie crust
- 6 eggs
- 1 cup milk
- 1/2 cup Half and Half
- 1/4 to 1/2 cup smoked salmon, flaked to thumbnail size pieces
- Salt to taste
- Dried dill weed
Preheat oven to 375 degrees. Lay down a piece of aluminum foil on the bottom rack or bottom of the oven for any spills.
Beat eggs and add in milk and half and half. Whisk until fully combined and fluffy. Add salt if desired. Pour into frozen pie crust (using them still-frozen helps maintain the shape of the pan as you try to set it carefully on the oven rack without spilling!). Add the flaked salmon evenly. Sprinkle dried dill weed on top.
Bake for 40-55 minutes, depending on your oven, until there is no “jiggle” in the middle and an inserted straw or toothpick comes out clean. Let rest for 10 minutes at least, before serving.