Smoked Salmon Quiche

Creamy, colorful and delicious smoked salmon quiche with asparagus is perfect for a special occasion brunch, or a light dinner.

Total Time

1hr 20min

4.6

10 Ratings

Author: Sweet and Savory by Shinee

Servings:

Ingredients

•

Pie Crust , chilled

•

3/4 cup

Asparagus

•

Eggland's Best Classic Eggs

•

2/3 cup

Heavy Cream

or Milk

•

1 tsp

Dried Dill Weed

•

1/4 tsp

Salt

•

to taste

Ground Black Pepper

•

8 oz

Smoked Salmon

•

1/3 cup

Cheddar Cheese

Cooking Instructions

Preheat the oven to 375 degrees F (190 degrees C).

On a floured surface, roll the Pie Crust (1) into a 10-inch circle. Place the dough on 9-inch quiche pan, cut the excess dough and pierce with fork everywhere. Place aluminum foil over the pie crust and add dried beans or rice.

Blind bake for 15 minutes, then remove the foil with beans and bake for another 10-15 minutes, until the surface is slightly brown.

Bring a pot of water to boil. Wash the Asparagus (3/4 cup) and cut 1-2 inches off the end. Blanch them in boiling water for 3 minutes. Cut into 2-inch pieces.

In a medium bowl, whisk together the Eggland's Best Classic Eggs (2) , Heavy Cream (2/3 cup) , Dried Dill Weed (1 tsp) , Salt (1/4 tsp) , and Ground Black Pepper (to taste) until smooth.

Flake the Smoked Salmon (1 cup) .

Sprinkle half of the Cheddar Cheese (1/3 cup) on the bottom of the pie crust. Place smoked salmon and asparagus over the cheese. Pour the egg mixture and sprinkle the remaining cheese on top. Bake for 40 minutes.

Let it rest for 10 minutes before serving.

Nutrition Per Serving

CALORIES

338

FAT

22.0 g

PROTEIN

13.5 g

CARBS

20.2 g