Make any day special with this easy salmon quiche. The creamy filling with nutty Emmentaler cheese and buttery salmon is delicious and quick to prepare thanks to a pre-made pie crust and Dave's canned salmon. Just cook the onions, whisk the eggs and cream mixture, and layer in the cheese, onions and salmon.
Quiche is versatile: make it ahead, refrigerate or freeze — it's perfect for breakfast, brunch, lunch, or dinner.
INGREDIENTS:
1 pie crust, homemade or pre-made purchased pie crust
1 medium yellow onion, chopped
3 tablespoons butter
2 cups shredded Emmentaler cheese (or Gruyère)
14 oz. Dave's canned salmon, your choice, drained (2-3 cans, depending on size)
5 large eggs
2 cups half-and-half cream
1 teaspoon dried tarragon (or dill)
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon butter, cut into small cubes
Minced fresh herbs such as chives, parsley, thyme, etc., optional for garnish
INSTRUCTIONS:
Preheat oven to 450°.
Place rolled pie crust into a 9-inch pie pan or quiche pan. Fit a double thickness of heavy-duty foil over the crust. Bake at 450° for 8 minutes. Remove foil and bake 5 minutes longer. Cool on a wire rack.
In a small skillet, melt the butter and add the chopped onions. Cook the onions over medium heat until translucent.
Sprinkle half the cheese in the crust and then the salmon and onion. Add the last half of the cheese on top.
In a small bowl, whisk the eggs, cream, tarragon (or dill), white pepper, cayenne pepper, and salt. Pour over salmon mixture. Dot the top with small pieces of butter. Sprinkle top with chopped fresh chives, if using.
Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with parsley if desired. Let stand 10 minutes before cutting.
Serve with a crisp, chilled white wine and salad.
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