Smoked Salmon Quiche

9 INGREDIENTS • 8 STEPS • 1HR 20MINS

Smoked Salmon Quiche

Recipe

4.6

10 ratings

Community Pick

Community Pick

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

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Smoked Salmon Quiche

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

Sweet and Savory by Shinee

Hi, I'm Shinee. I create finger food, bite-size desserts, cakes, and cocktails, in short, party food!

http://www.sweetandsavorybyshinee.com/

1HR 20MINS

Total Time

$3.23

Cost Per Serving

Ingredients

Servings

6

us / metric

1

Pie Crust, chilled

3/4 cup

2

Sponsored

Eggland's Best Classic Eggs

2/3 cup

Heavy Cream

or Milk

1 tsp

Dried Dill Weed

1/4 tsp

to taste

Ground Black Pepper

8 oz

1/3 cup

Nutrition Per Serving

VIEW ALL

Calories

338

Fat

22.0 g

Protein

13.5 g

Carbs

20.2 g

Love This Recipe?

Smoked Salmon Quiche

Save

Sweet and Savory by Shinee

Hi, I'm Shinee. I create finger food, bite-size desserts, cakes, and cocktails, in short, party food!

http://www.sweetandsavorybyshinee.com/

Cooking Instructions

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step 1

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

step 2

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.

step 2 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.

step 3

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

step 3 Blind bake for 15 minutes, then remove the foil with beans and bake for another 10-15 minutes, until the surface is slightly brown.

step 4

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.

step 4 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.

step 5

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.

step 5 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.

step 6

Flake the Smoked Salmon (8 oz).

step 6 Flake the Smoked Salmon (8 oz).

step 7

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.

step 8

Let it rest for 10 minutes before serving.

step 8 Let it rest for 10 minutes before serving.

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