Smoked Salmon Quiche

Smoked Salmon Quiche was one of those dishes that I wasn’t too excited about until my wife put it in front of me. It was great! I soon found out that it is a great main dish that’s a direct descendant of all that salmon I smoked in our cooker. It had me thinking of smoking more salmon.

Ingredients

• You need one 9-inch ready made pie shell, deep variety
• 1/2 sliced large onion
• 4 eggs
• 1 Cup sharp cheddar cheese
• 1/8 teaspoon chipotle ground pepper
• 1/3 cup heavy cream
• 1 teaspoon finely chopped parsley
• 1/8 teaspoon tarragon
• 2 Cups smoked salmon, broken into bite-sized pieces
• 1/2 tablespoon butter
• 1/4 C chopped mushrooms
• Salt to taste

Directions

1. Preheat the oven to 350 degrees.
2. Blind bake* the pie shell for 12 minutes.
3. Whisk the eggs, cream, parsley, tarragon and pepper and salt in a bowl.
4. Sauté the onions until translucent in butter in a small skillet.
5. Layer the onions and the mushrooms into the baked pie shell.
6. Top this with the cheese; pour the egg mixture over everything.
7. Bake until the egg mixture has set (about 30 minutes.
8. Wait ten minutes before slicing.
9. Serve with a light salad.

*Blind baking is just another term for pre-baking the pie shell. It refers to partially or completely baking the pie shell before it is filled.

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