Smoked Salmon Quiche

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

For a great breakfast, brunch, or dinner give this salmon 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.
5 eggs
1-cup heavy cream
1/2 cup sour cream
1/4 cup shredded Swiss Cheese
4 cups fresh baby spinach
2 tablespoons chopped dill.
1/2-tablespoon chopped fresh rosemary.
1/4 cup sliced black olives.
1/2 tablespoon pimentos for garnish.
Slivered almonds for garnish.
1/2 teaspoon chives for garnish.
Freshly ground pepper
Salt to taste.

Sauté onions in olive oil
Stir in spinach and sauté
Combine cream, sour cream and Swiss Cheese together with herbs and spices.
Place sautéed onions and spinach into the prepared crust.
Distribute the smoked salmon evenly on top.
Pour in cream, cheese & herb mixture.
Add sliced black olives
Garnish with slivered almonds, pimentos and chives.
Bake the 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.) on the lowest shelf in the 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 into four parts freeze the rest for making pies.

Preparation of Crust:
Bake crust for 10 minutes at 400° F. (200° C.) on the lowest shelf in the 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 it into a baking dish.

The dough will freeze well or keep in the 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. © Copyright 2020
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