Smoked Salmon Quiche with Dill
ID © Maite Lohmann | Dreamstime.com
- 1 pie crust, thawed
- 5 large eggs
- 1 cup half-and-half
- 1⁄4 tsp salt
- 1 1⁄2 cup grated Gruyere cheese
- 4 oz smoked salmon, sliced into approximately 1 1⁄2-inch-long strips
- 2 Tbsp fresh chopped dill
- Preheat oven to 375°. Roll crust out into a tart pan. Using a fork, poke holes over bottom of crust. Bake crust for 25 to 30 minutes, until crust is pale in color. Reduce oven temperature to 350°.
- Whisk eggs, half-and-half, and salt together in a large bowl. Stir in cheese, salmon, and dill.
- Carefully pour egg mixture into pre-baked crust. Bake until center is set and a knife inserted in center comes out clean, about 30 minutes.
Per serving: 488 Calories, 22 g Protein, 202 mg Cholesterol, 24 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 1 g Fiber, 34 g Total fat (17 g sat), 621 mg Sodium, ★★★★★ Vitamin B12, Phosphorus, ★★★★ Calcium ★★★ Vitamin B2 (riboflavin), ★★ Vitamin A, D, Zinc, ★Vitamin B6, Iron
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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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