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

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.

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.

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.

Foods of Norway

Norwegian Recipes after Smoked Salmon Quiche

Search It Here