Smoked Salmon Quiche

Favorite Restaurant Quiche Recipe


This restaurant recipe for Smoked Salmon Quiche is often featured on Sunday special sheets. On Sundays and other special days, it easily sells out.

What makes this restaurant breakfast recipe memorial is the fact that it is made with smoked wild Sockeye or King salmon.

I choose not to serve anything except wild salmon. If you want more information about why, just click here for additional information. 

Smoked Salmon Quiche Recipe

Favorite Restaurant Breakfast Recipe


Preparation time: 25 minutes. Serves 4

 

Ingredients:

  • 2 whole eggs
  • 2 egg yolks
  • 1 1/2 cups half and half cream
  • 1/4 teaspoon black pepper (freshly ground is best)
  • 1/2 teaspoon dried dill
  • 4 ounces shredded Swiss cheese
  • 3 ounces smoked salmon (wild)
  • 2 tablespoons chopped green onions
  • 1 tablespoon capers (drained)
  • 12 pencil thin asparagus, blanched or steamed for 1 minute and left whole for topping quiche (see picture)
  • One 8-9 inch unbaked pie shell

 

Instructions for this favorite restaurant recipe:

  • Beat the eggs, egg yolks, cream, dill and pepper in a mixing bowl with a wire whip until blended but not frothy
  • Place crust on sheet pan lined with wax paper or parchment paper
  • Layer with Swiss cheese, smoked salmon, and green onions
  • Pour egg mixture over all and then place whole pencil asparagus on top, fanning them from the center of the quiche (see picture)
  • Bake at 350 degrees F for 35-40 minutes or until quiche is puffed up and browning on top
  • Let sit a few minutes before cutting and plating and enjoying

 

May be refrigerated and reheated later

Serve this restaurant recipe for salmon quiche with fresh fruit or (at lunch) a salad and a bran muffin

This really is a fabulous tasting quiche. Everyone deserves to treat themselves and their guests occasionally. Try it. You will be very pleased. This is one of many restaurant recipes designed to make fond memories. It is a favorite restaurant recipe.



 Enjoy the wild salmon quiche and the company of those you share it with!

Donna