Last month I decide to be a little creative when my friend came over for lunch. I often make a quiche for her when she visits because it is super easy and tasty. This time I wanted to make one that was a little more “out there”.
I’d had a smoked salmon dish recently and thought hmm. I wonder how smoked salmon would be in quiche? What kind cheese should I put with it? I decided a cheese reasonably strong was necessary so as to not be overpowered by the salmon. Gruyere seemed a like a appropriate choice. A little green onion because well that seemed like it would add texture and be mild enough to add some different flavor without interfering with the flavor of the fish. Below is the final recipe
- 1 pie crust
- 4 beaten egs
- 1 1/2 cups milk – I like 2% or fattier to give a richer taste
- 4 green onions diced
- 2 oz smoked salmon cut into thin strips
- 3 oz shredded gruyere cheese
- Grease pie plate and put in crust
- Whisk together until fluffy the eggs and milk. Should be good a frothy
- Mix together salmon, cheese and green onions. Put in pie crust
- Pour egg mixture into crust. Make sure filling is covered
- Bake at 325 for 35 – 40 minutes. A knife inserted into the center should come out clean