Smoked Salmon Quiche
Total TimePrep: 30 min. Bake: 35 min. + standing
This quiche is absolutely amazing! (If I could give it more than 5 stars, I would!) I substituted drained, canned tomatoes for the fresh plum tomatoes and Colby-Jack cheese for the Swiss. My husband and I thought it was great and I can't wait to make it again!
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.