13
Submitted by Galley Wench
"A perfect dish for a special brunch or light dinner!To insure that the crust does not get soggy and the custard is fully cooked, besure to add the filling to a warm, partially baked crust."
photo by Jonathan Melendez 
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6-8
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ingredients
- 1 (9 inch) prepared pie crusts
- 4 ounces smoked salmon, chopped
- 1 small shallot, minced
- 1 cup gruyere cheese, shredded (4 oz.)
- 1 tablespoon flour
- 1⁄4 cup parmesan cheese, grated
- 1 cup milk
- 1 cup cream
- 4 large eggs
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
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directions
- Preheat oven to 375º Farenheit.
- Bake pie crust shell for 10 minutes.
- Reduce oven temperature to 350º.
- In a large bowl whisk together eggs, milk, cream, nutmeg, salt and pepper.
- In small bowl mix together, Gruyere, Parmesan, shallots and flour.
- Sprinkle the cheese mixture and salmon over the bottom of the WARM pie shell.
- Pour egg mixture into warm pie shell.
- Bake on middle shelf until quiche is lightly browned and knife inserted 1 inch from the edge comes out clean, 40 to 50 minutes.
- The center should be set, but soft like gelatin (it will set up after removing from the oven).
- Transfer to a baking rack and cool.
- Serve warm or at room temperature.
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Reviews
-
I followed other's suggestion of only using 3 eggs and 1 cup of liquid as well, and it turned out great. The flavors were spot on and I loved the bits of smoked salmon throughout. It's a great brunch recipe!
Jonathan Melendez
-
Both hubby and I really enjoyed this. I used a store-bought pie crust, and there was too much custard for it. If you do the same, cut the custard in half. Next time, I'll make my own crust and use my deeper pie dish. I used milk instead of cream, as I had no cream. It tasted great anyway. Be sure to use dry smoked salmon. I don't think wet smoked salmon would work very well. I served this with steamed/buttered asparagus, and the combo was great. This is a keeper for sure.
Cook In Northwest
-
Yum! I found this recipe because I had some smoked salmon in the freezer and needed to use it up. I did the same tweaks as others, 3 eggs and 1 cup of liquid. I used all Jersey cow milk cream. I made a cauliflower crust as I am now grain free and even with my limited daily carb limit I could have eaten the entire pie. It was hard to wait for it to cool it smelled so good. The crust was a bit moist. I did not dry out the cauliflower. Next time I might try an almond flour crust but with a 6 carb piece of quiche a bit of moisture is not a problem. My 10 inch pie plate was very full. Great recipe!
ravengrrl53
-
Delicious! Because of the warnings in this section and the shrinkage of my prebaked shell, I halved the amount of milk and cream and added only three eggs.
eorosfb
-
No doubt, it is now my standard from which I make all other quiches. I made it as a Christmas gift for several neighbors to their delight. someone said "something from the heart and hearth" and I thought that was nice. I did find as someone else said that there was a lot of liquid so I increased the size of my quiche dish. It rose like a souffle - and the author is right - it's more like a custard. I would serve fresh as it deflates after awhile. The recipe as it was phenomenal. Thanks very much.
Bunny H.
see 8 more reviews
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Tweaks
-
Used 2% milk for cream.
Cook In Northwest
-
Because of the warnings in this section and the shrinkage of my prebaked shell, I halved the amount of milk and cream and added only three eggs.
eorosfb
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
- 107 Followers
- 417 Recipes
- 57 Tweaks
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
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