SMOKED SALMON QUICHE
Quiche quickly became my specialty. If you like smoked salmon, this dish will both surprise you and impress your guests. Best served with Caesar salad.
Provided by Jaded
Categories Breakfast and Brunch Eggs Quiche
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.
- Bake in the preheated oven until lightly golden, 10 to 12 minutes.
- Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.
- Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.
- Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 13 g, Cholesterol 231.8 mg, Fat 24.8 g, Fiber 0.8 g, Protein 21.7 g, SaturatedFat 10.7 g, Sodium 663.7 mg, Sugar 1.8 g
SMOKED SALMON AND BRIE QUICHE
I found this in the latest (winter 2006) "Food & Drink" magazine put out by the LCBO (Liquor Control Board of Ontario). So many of their recipes are simple and so very tasty...just as this one is. I have used milk in the place of cream and it has worked out just fine. Makes a great meal with a nice green salad
Provided by Lambkyns
Categories Lunch/Snacks
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bake shell according to directions and cool.
- Whisk cream, eggs and cayenne.
- Scatter onions, cheese and salmon evenly all over bottom of pie shell.
- Carefully pour in cream mixture.
- Bake for approximately 30-35 minutes in the centre of 350 oven, until set and golden.
- Cool 5 minutes before slicing.
Nutrition Facts : Calories 162.6, Fat 11, SaturatedFat 3.6, Cholesterol 93.1, Sodium 229.9, Carbohydrate 9.6, Fiber 0.3, Sugar 0.3, Protein 6.1
SMOKED SALMON AND LEEK QUICHE
This is very rich and very decadent. For special occasions or romantic picnics. Emmenthaler cheese can be substituted for Gruyere, or use a combination of both. It is possible to use sour cream in place of whipping cream. It should not be necessary to season the filling with salt because the smoked fish is already quite salty, but do so, sparingly, if desired. Time does not include chilling the pastry. If you are concerned about calories and/or cholesterol, try substituting low fat evaporated milk for the cream - it will not taste the same, but it might make you feel less guilty! You could even use Julesong's Oil Crust Pie Shell #202023. I've not tried it myself, but it has good reviews. Moi? I think I'll stick with the original :-)
Provided by Daydream
Categories Savory Pies
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Whiz flour, butter and salt in a food processor to a crumb texture. Add vinegar, yolk and milk and whiz to a smooth dough. Shape into a disc, enclose in plastic wrap and chill for at least 1 hour.
- Roll out pastry between 2 sheets of lightly floured baking paper, to 3 - 4 mm thick, to fit a 24cm flan dish. Remove top sheet of paper, then use the bottom sheet to invert the pastry into pan. Gently press pastry into pan. Any excess pastry can be left hanging over the edge of pan. Chill 30 minutes.
- Heat oven to 200 degrees Celsius. Prick pastry base with a fork, then line with baking paper. Fill with pastry weights or uncooked rice, and bake blind for 15 minutes. Remove paper and weights or rice, then bake a further 5 to 10 minutes until base is dry. Trim overhanging pastry from edge.
- Meanwhile gently saute the sliced leek in olive oil, then add a splash of water, cover, and cook gently until water is evaporated and the leeks are soft.
- In a medium-sized bowl, hand whisk the whipping cream and eggs together. Add grated cheese and mix well, then season with freshly ground pepper and chopped dill.
- Spread leeks over pastry base, then top evenly with smoked salmon slices. Pour egg mixture into pie crust, spreading evenly.
- Reduce oven temperature to 175 C and bake for 40 to 50 minutes, until quiche is puffed and lightly browned, and knife test comes out clean.
- Allow to cool, out of oven, for 10 to 15 minutes before serving with a tossed green salad.
Nutrition Facts : Calories 927.5, Fat 72.8, SaturatedFat 41, Cholesterol 372.1, Sodium 452.5, Carbohydrate 42, Fiber 1.8, Sugar 1.8, Protein 27.4
SALMON QUICHE
My father made this while I was growing up on the holidays for family who didn't like turkey or ham. It's become a staple in my holiday dinners as well. I have never served it to someone who didn't love it and beg for the family recipe after. We always make two and freeze one for later! It is excellent paired with a side of grilled asparagus.
Provided by Stef
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 16.3 g, Cholesterol 166.2 mg, Fat 28.9 g, Fiber 1 g, Protein 28.6 g, SaturatedFat 13 g, Sodium 606.4 mg, Sugar 5.3 g
SMOKED SALMON QUICHE
My son fishes for salmon on the Kenai River in Alaska and smokes much of what he catches. My mother passed this recipe on to me to help me find new ways to cook with salmon. Regular salmon also works in this quiche, but the smoked flavor can't be beat! -Rose Marie Cherven, Anchorage, Alaska
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges., In a small bowl, combine cheese and flour. Transfer to crust., In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture., In a small bowl, whisk the eggs, milk and salt. Pour into crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 235 calories, Fat 13g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 348mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
SMOKED SALMON AND ASPARAGUS QUICHE
Make and share this Smoked Salmon and Asparagus Quiche recipe from Food.com.
Provided by josamky1063
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
- Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
- Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
- Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.
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