Smoked Salmon Quiche

Delicious smoked salmon quiche, anyone? This quiche will not only impress, but will make everyone come back for seconds. Better make two.

For a great breakfast or brunch, give this recipe a try.

Smoked Salmon Quiche

Ingredients
4 green onion stalks, chopped.
1-tablespoon olive oil
8 ounces smoked salmon, thinly
sliced and cut into strips.
4 eggs
1-cup heavy cream
1/2 cup sour cream
2 tablespoons chopped dill.
1/2-tablespoon chopped fresh rosemary.
1/4 cup sliced black olives.
1/2 tablespoon pimentoes for garnish.
1/4 cup chopped almonds or other nuts
on hand for garnish.
Freshly ground pepper
Salt to taste.

Preparation:
Sauté onions in olive oil
Whisk cream and sour cream together with herbs and spices.
Place salmon with sautéed onions into crust.
Pour in cream & herb mixture.
Add sliced black olives
Garnish with chopped almonds. Place mix into prepared crust.
Bake quiche for 20 to 25 minutes in 350° F. and serve.


Quiche Crust:
Makes 2 double crusts or 3-4 single crusts.
Bake crust for 10 minutes at 400°F. (200° C.) in lowest shelf in oven.

Ingredients:
3 cups flour
1-1/4 cups vegetable shortening or butter
1 egg well beaten
5 tablespoons cold water
1 tablespoon vinegar
1-teaspoon salt

For one quiche, divide the dough in four parts freeze the rest for making pies.

Preparation of Crust:
Bake crust for 10 minutes at 400° F. (200° C.) in lowest shelf in oven.

Sift flour and salt together. Cut in shortening/butter. Mix beaten egg, water and vinegar and combine gradually with flour mixture. Roll out dough and place into baking dish.

Dough will freeze well or keep in refrigerator for 4 to 5 days.

For brunch, serve with spring mix salad and baguettes or garlic bread, and it is fabulous for breakfast or anytime.

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