Salmon and dill quiche

Salmon and Dill Quiche recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe is for a delicious Salmon and Dill Quiche, a savory dish perfect for breakfast, brunch, or even dinner. The combination of tender salmon and aromatic dill creates a flavorful filling that is baked into a buttery pastry crust. This quiche is not only easy to make but also versatile, allowing you to customize it with your favorite herbs and spices. Serve it warm or at room temperature for a satisfying and comforting meal.

Keywords: Salmon, Dill, Quiche, Savory, Pastry

salmon and dill quiche details

Salmon and dill quiche, recipe Rating: 4.5
Number of votes:101

Ingredients:

Short crust pastry for 1 pie shell

6 ounces of salmon fillet

2 Tablespoons white wine vinegar

1 bay leaf and 5 peppercorns

1 Tablespoon fresh dill, finely chopped

2 Tablespoons fresh parsley, finely chopped

1 Tablespoon chopped shallots

1-1/2 teaspoons butter

3 eggs

1 cup half & half

1-1/2 teaspoons Dijon-style mustard

1/2 teaspoon salt

6 ounces of cottage cheese

2 ounces Vermont cheddar cheese, grated

Roll out the pastry and put it into a 9-inch ceramic pie dish. Bake the pastry shell blind in a 400-degree oven until lightly cooked. Place the salmon in a shallow pan. Add enough water to just cover the fish. Season with vinegar, bay leaf, and peppercorns. Poach gently until the salmon tests just done. Do not overcook! Flake the salmon into 1/2-inch pieces and mix in the herbs. Saute the shallots in the butter until lightly browned. Remove from the heat and mix with the salmon and herbs. Beat the eggs with the half & half, mustard, and salt. Put the salmon mixture in the pie shell. Add the cottage cheese, followed by the egg mixture. Sprinkle the cheddar cheese over the top.

Bake for 10 minutes at 450 degrees, then turn the oven down to 350 degrees and bake until the filling is firm (about 20 minutes longer). Let the pie cool for a few minutes before slicing.

Note:You can also make a lower calorie version of this pie by replacing the half & half with the same amount of milk plus 3 Tablespoons of flour.