Smoked Salmon Quiche
Smoked Salmon Quiche
The flavor of an everything bagel, smoked salmon and all the fixings come together in this egg dish.
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45 min
Prep Time
02 hrs 30 min
Total Time
8
servings Ingredients
Crust
1 cup all-purpose flour
1 teaspoon dried minced onion
12 teaspoon poppy seed
14 teaspoon dried minced garlic
14 teaspoon salt
13 cup cold Land O Lakes® Extra Creamy Butter, cut into chunks
3 to 4 tablespoons buttermilk
Filling
2 cups Land O Lakes® Half & Half
14 teaspoon salt
18 teaspoon pepper
Dash hot pepper sauce, if desired
4 ounces smoked salmon fillet, flaked into bite-sized pieces
Topping
1 (8-ounce) package cream cheese, softened
2 tablespoons chopped fresh dill
Garnish
Arugula
Finely chopped tomato
Finely chopped red onion
Capers, drained
How to make
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STEP 1
Combine all crust ingredients except butter and buttermilk in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough buttermilk with fork until flour is just moistened. Shape dough into ball; flatten slightly. Wrap in plastic food wrap; refrigerate 30 minutes.
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STEP 2
Heat oven to 375°F.
-
STEP 3
Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Carefully place pastry into ungreased 9-inch glass pie pan. Unfold pastry, pressing firmly against bottom and sides of pie pan. Trim crust to 1/2 inch from edge. Crimp or flute edge. Bake 10 minutes.
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STEP 4
Combine all filling ingredients except salmon in bowl; beat with whisk until well mixed. Sprinkle salmon over crust. Pour egg mixture over salmon. Bake 35-40 minutes or until center is just set. Cool at least 15 minutes.
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STEP 5
Combine cream cheese and dill in bowl; beat at medium speed until smooth. Place into piping bag or plastic food bag with corner cut off. Pipe around edges of quiche. Garnish with arugula, tomato, red onion or capers, as desired.
Tip #1
Quiche can be served warm or at room temperature. Store refrigerated.
360 Calories
28 Fat (g)
170 Cholesterol (mg)
650 Sodium (mg)
16 Carbohydrates (g)
0 Dietary Fiber
11 Protein (g)
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