Salmon Quiche: Difference between revisions
From O'Hare Recipes
Jump to navigationJump to search
(→Yield) |
|||
| Line 1: | Line 1: | ||
==Ingredients== | ==Ingredients== | ||
*1 (9 inch) pie crust pastry | * 1 (9 inch) pie crust pastry | ||
* | * 5 oz smoked salmon, or more to taste, broken into small pieces | ||
* 5 ounces cream cheese | * 5 ounces cream cheese | ||
* | * 0.75 teaspoon dill (Optional) | ||
* | * 5 eggs, or more to taste | ||
* | * 0.5 cup milk | ||
* salt and ground black pepper to taste | * salt and ground black pepper to taste | ||
* | * 5 oz shredded mozzarella cheese | ||
==Instructions== | ==Instructions== | ||
Revision as of 16:49, 4 January 2021
Ingredients
- 1 (9 inch) pie crust pastry
- 5 oz smoked salmon, or more to taste, broken into small pieces
- 5 ounces cream cheese
- 0.75 teaspoon dill (Optional)
- 5 eggs, or more to taste
- 0.5 cup milk
- salt and ground black pepper to taste
- 5 oz shredded mozzarella cheese
Instructions
- 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.
