Salmon Quiche
Ingredients
- 1 9-inch frozen pie crust
- 1 tablespoon unsalted butter
- 1 leek white part only, thinly sliced
- 3 garlic cloves minced
- 8 asparagus spears trimmed; chop stems and reserve tips
- 6 ounces smoked salmon cut into pieces
- 5 large eggs
- 1 1/3 cups heavy cream
- 1/2 teaspoon salt
- Pinch of black pepper
- 1 1/2 tablespoons fresh dill chopped (plus more for garnish)
- 3/4 cup shredded Gruyère cheese
Instructions
- Preheat your oven to 350°F. Place the frozen pie crust in a 9-inch pie dish. Poke a few holes in the bottom with a fork and bake for 10 minutes to firm up the crust.
- In a skillet, melt the butter over medium heat. Add the sliced leek and minced garlic, and cook for 2 minutes until softened. Stir in the chopped asparagus stems and cook for another minute. Remove from heat.
- Evenly spread the sautéed leek, garlic, and asparagus stems over the pre-baked crust. Then, scatter the smoked salmon pieces across the crust.
- In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and chopped dill. Sprinkle the shredded Gruyère cheese over the salmon and vegetables.
- Pour the egg and cream mixture evenly over the filling. Arrange the reserved asparagus tips on top for a decorative touch. Bake for 35-45 minutes, or until the center is set and the top is lightly golden. Let the quiche rest for 10 minutes before slicing and serving. Garnish with additional dill.
Nutrition
Calories: 386kcalCarbohydrates: 16gProtein: 14gFat: 30gSaturated Fat: 15gSodium: 555mgFiber: 1g
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