Nancy's Fresh Salmon Quiche Pie
Recipe: #16586
January 04, 2015
Categories: Salmon, Pacific Northwest, Brunch, Mothers Day, Oven Bake, more
"First time I made this quiche was for a friend who came over for lunch many years ago. She still remembers it and it's been over 20 years ago. I guess it's good. This quiche matches well with a side salad of crisp greens and a tangy dressing. It's also meant to be served for brunch or breakfast to spruce-ya-up!"
Original is 7 servings
Ingredients
- CRUST
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- FILLING
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Nutritional
- Serving Size: 1 (205.9 g)
- Calories 595.8
- Total Fat - 44.8 g
- Saturated Fat - 28.1 g
- Cholesterol - 207.3 mg
- Sodium - 632.2 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 2 g
- Sugars - 1.4 g
- Protein - 19.3 g
- Calcium - 455.5 mg
- Iron - 1.7 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg
Step by Step Method
FOR CRUST
Step 1
Combine flour, butter and cream cheese in a food processor or place flour in a bowl and cut in butter and cream cheese by hand, being careful to not over-work it, working quickly so as not to melt butter with warmth of hands. Form dough into a ball. Chill dough for at least 30 minutes (can also be made a day ahead).
Step 2
Roll out onto a floured surface to fit a 9" quiche or pie pan.
Step 3
Fit pie crust in pan and refrigerate until ready to use. (Can be refrigerated a day ahead, making sure to cover with plastic wrap).
FOR FILLING
Step 4
Preheat oven 375 degrees Fahrenheit.
Step 5
Sprinkle breadcrumbs over bottom of unbaked crust.
Step 6
In a medium bowl, mix Parmesan and Swiss cheese. Distribute the cheeses evenly over breadcrumbs.
Step 7
Arrange salmon over cheeses.
Step 8
In a bowl, mix eggs, half-and-half, salt and pepper until blended and pour over contents in pie shell.
Step 9
Sprinkle chopped dill over top.
Step 10
Bake in middle of oven until quiche is set and golden brown, about 35 - 40 minutes. Allow to cool slightly, decorate with dill sprigs and serve.
Tips
No special items needed.
0 Reviews
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