Smoked Salmon Quiche
one 10-inch diameter quiche, 8 servings
- Unbaked deep dish pie shell (10-inch), or ½ (15-ounce) package refrigerated pie crusts (1 crust)
- 1 cup sliced fresh mushrooms, or 1(4.5-ounce) jar/can (net wt.) sliced mushrooms, drained
- (optional) (see note)
- 1 tablespoon butter or margarine, melted (see note)
- 2 cups shredded Swiss or Gruyere cheese
- or cut-up, rind-removed Brie cheese or Camembert or smoked Gouda cheese,
- or reduced-fat cheese of choice
- 4 to 8 ounces smoked salmon, cut into bite-size pieces
- ½ cup chopped peeled onion
- 3 eggs, at room temperature (see note)
- 2 cups light cream or half-and-half or milk or reduced-fat or skim milk
- 1 tablespoon flour
- 1/8 teaspoon nutmeg or to taste (optional)
- Salt and freshly ground white or black pepper to taste
Line pie shell with aluminum foil; place a layer of uncooked rice or dried beans over foil. Partially bake pie shell in a preheated hot oven (425 degrees F.) for 7 minutes; remove from oven, remove rice or beans and foil, and allow pie shell to cool.
In a medium heavy skillet, sauté fresh mushrooms, if desired, in melted butter over moderate heat until just tender; do not overcook. Do not sauté canned mushrooms. Drain off pan drippings and set mushrooms aside.
Lightly press cheese into the bottom of the partially baked crust. Sprinkle salmon, mushrooms, if used, ad onion evenly over cheese. In a medium bowl, combine eggs and flour, beating lightly. Stir in cream and seasonings, blending well. Pour egg mixture over cheese/salmon/mushroom mixture. Bake in a preheated moderate oven (375 degrees F.) for 45 to 50 minutes or until filling is set and top is golden brown. A silver knife inserted into the edge of the quiche will come out clean. (If top edge of quiche crust begins to become too brown, cover crust edge with strips of aluminum foil.)
Note: If not using mushrooms, use 8 ounces of salmon.
Note: May omit butter or margarine; liberally coat skillet with non-caloric vegetable cooking spray. If
not using mushrooms, drizzle melted butter over salmon mixture in crust before baking.
Note: May omit eggs; use the equivalent of 3 eggs in egg substitute, IE Egg Beaters.
Variation: Omit smoked salmon and use cooked grilled or baked fresh salmon or drained canned salmon cut into bite-size pieces.