Whether smoked salmon or canned, fresh dill or fresh parsley, cream or evaporated milk, smoked cheddar or sharp cheddar, with crust or without – these similar yet very different and distinctive Salmon Quiche recipes are luxuriously delicious.
SALMON, SMOKED CHEDDAR AND DILL QUICHE
refrigerated pie crust
5 ounces cream cheese, room temperature
1/2 cup finely chopped red onion
3 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
8 ounces smoked salmon, flaked
1 cup grated smoked cheddar cheese
2/3 cup half-and-half
1/3 cup cream
1 tablespoon flour
Place crust in a pie dish that has been sprayed with cooking spray. Heat oven to 375F.
Combine the cream cheese, red onion, dill, mustard and plenty of black pepper in a small mixing bowl. Mash well, then dollop the mixture in the pie shell. Scatter the flaked salmon around the cream cheese. Sprinkle the cheddar cheese evenly over the top.
Whisk the eggs in a mixing bowl until frothy. Whisk in the half-and-half, cream and flour and season with salt and pepper. Evenly pour the custard into the pie shell.
Bake until the quiche has puffed a bit and the top is golden brown, about 40 minutes.
Recipe adapted from Dinner Pies, Ken Haedrich, 2015
1 (12-ounce) can evaporated milk
2 1/2 cups shredded cheddar cheese
8 ounces cream cheese
1/4 cup diced onion
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
2 tablespoons chopped fresh parsley
1/4 teaspoon dried sage
15-ounces canned salmon
Heat oven to 350F. Spray a 9-inch pie dish with cooking spray.
Mix evaporated milk, eggs, 2 cups cheddar cheese, the cream cheese, onion, salt and spices until smooth.
Gently mix in salmon. Pour into prepared pie dish and top with remaining cheese.
Bake until quiche has puffed and toothpick inserted into center comes out clean, about 35 minutes.
Recipe adapted from allrecipes, November 2016