Smoked Salmon Quiche Recipe
- 1 sheet refrigerated pie pastry
- 1 cup (4 ounces) shredded reduced-fat Swiss cheese
- 1 tablespoon all-purpose flour
- 3 plum tomatoes, seeded and chopped
- 2 tablespoons finely chopped onion
- 2 teaspoons canola oil
- 3 ounces smoked salmon fillet, flaked (about 1/2 cup)
- 4 large eggs
- 1 cup whole milk
- 1/4 teaspoon salt
- 1. On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
- 2. In a small bowl, combine cheese and flour. Transfer to pastry.
- 3. In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture.
In a small bowl, whisk the eggs, milk and salt. Pour into pastry. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.
Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°. Yield: 8 servings.
1 piece: 235 calories, 13g fat (5g saturated fat), 122mg cholesterol, 348mg sodium, 17g carbohydrate (4g sugars, 0 fiber), 12g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch.
Reviews for Smoked Salmon Quiche
"This recipe caught my eye simply because I have "slimed" salmon in a fishery on the Kenai Peninsula! I will tweak the recipe quite a bit, though: I'll use a grated-potato-crust rather than a pastry crush; also, will use regular salmon with just a splash of liquid smoke in order to reduce cost of salmon! I'm eager to try this as I've often made a similar quiche but it had ground beef in it and using salmon appeals to me far more. Thanks for the recipe, but especially thanks for the memories of Alaska it brought back to me!"
"Do you use cold smoked or hot smoked salmon? I used hot smoked from my trip to Ireland and it was really good. We topped it with a slightly warm sauce of horseradish, mayo and Greek yogurt, salt and pepper and it was great. Leftovers with a bit of sirracha was also tasty."