Salmon Quiche: Difference between revisions
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==Ingredients== | ==Ingredients== | ||
*1 (9 inch) pie crust pastry | * 1 (9 inch) pie crust pastry | ||
* | * 5 oz (150g) smoked salmon, or more to taste, broken into small pieces | ||
* 5 | * 5 oz (150g) cream cheese | ||
* | * 0.75 teaspoon dill (Optional) | ||
* | * 5 eggs, or more to taste | ||
* | * 0.5 cup (120ml) milk | ||
* salt and ground black pepper to taste | * salt and ground black pepper to taste | ||
* | * 5 oz (150g) shredded mozzarella cheese | ||
==Instructions== | ==Instructions== | ||
Latest revision as of 11:38, 7 January 2025
Ingredients[edit]
- 1 (9 inch) pie crust pastry
- 5 oz (150g) smoked salmon, or more to taste, broken into small pieces
- 5 oz (150g) cream cheese
- 0.75 teaspoon dill (Optional)
- 5 eggs, or more to taste
- 0.5 cup (120ml) milk
- salt and ground black pepper to taste
- 5 oz (150g) shredded mozzarella cheese
Instructions[edit]
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish.
- Bake in the preheated oven until lightly golden, 10 to 12 minutes.
- Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer.
- Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer.
- Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.
