Name: Smoked Salmon Quiche
Total time: PT4800.0S
Yield: 6
Ingredients: 1 Pie Crust; 4 ounce Asparagus; 2 Egg; 2/3 cup Heavy Cream; 1 teaspoon Dried Dill Weed; 1/4 teaspoon Salt; to taste Ground Black Pepper; 8 ounce Smoked Salmon; 1/3 cup Cheddar Cheese

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

Low-Fat

Peanut-Free

Tree Nut-Free

Cheese

Main Dish

Baked Goods

Eggs

American

Oven

Stove

Pies

Sugar-Free

Intermediate

Low Salt

Nut-Free

Soy-Free

Tomato-Free

Low-Sugar

Pescatarian

Brunch

Lunch

Date Night

Fish & Seafood

Fish

Shellfish-Free

Dinner

Easter

French

Salmon

Mother's Day

Vegetables

Smoked Salmon Quiche

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Pie Crust

Asparagus

ounce

Heavy Cream

Dried Dill Weed

teaspoon

Salt

Ground Black Pepper

to taste

Smoked Salmon

Cheddar Cheese

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

On a floured surface, roll the {@0:} 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.

On a floured surface, roll the Pie Crust (1 N/A) [Chilled] 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.

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 {@0:} and cut 1-2 inches off the end. Blanch them in boiling water for 3 minutes. Cut into 2-inch pieces.

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

Bring a pot of water to boil. Wash the Asparagus (4 oz) 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 {@4:}, {@2:}, {@1:}, {@3:}, and {@0:} until smooth.

In a medium bowl, whisk together the Egg (2 N/A), Heavy Cream (2/3 cup), Dried Dill Weed (1 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper ( to taste) until smooth.

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

Sprinkle half of the {@0:} 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.

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.

Smoked Salmon Quiche

1HR 20MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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