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I recently had a salmon eggs benedict for brunch that I haven’t been able to stop thinking about. Which lead me to the idea of using salmon in a quiche, which quickly included the addition of goat cheese (because goat cheese makes everything a little extra awesome).
Disclaimer: unless your kids have a much more sophisticated pallet than mine do, this is “Grown-Up” Quiche. Luckily, most pre-made pie crusts come in backs of two, so go ahead and make this one for yourself and a more kid friendly version for the little people. And, if you’re still a tiny bit afraid of tackling a quiche recipe, read my tutorial over here, and you’ll be throwing these easy-peasy pies together in no time.
Ingredients (one 9-inch quiche):
9-inch deep dish pie crust
6 oz salmon fillet
2 oz goat cheese
1 cup milk or half and half
1 cup cheese (I used Trader Joe’s “Shredded Swiss and Gruyere”)
2 tbsp fresh or 1 tbsp dry chives
Salt and pepper to taste
- Preheat oven to 350 degrees.
- In a skillet (or cast iron pan if you have one) sear the salmon fillet until cooked through. After cooking, remove any skin attached to the fillet.
- Add one cup of milk and four eggs to a bowl. Gently mix until combined and add salt and pepper to taste.
- Flake the salmon and add to the pie crust. Crumble the goat cheese on top of the salmon and sprinkle with chives.(As a side note, I recently discovered these lightly dried herbs from Gourmet Garden in the refrigerated salad section at the grocery store. They are awesome when fresh herbs aren’t readily available in your garden and they last for a few weeks in the refrigerator. This is not a sponsored post, I just really like these herbs!)
- Next, spread the shredded cheese over the rest of the fillings.
- Gently pour the egg mixture over the filling, making sure that it is completely covered.
Place the quiche in the oven and cook for about 40-50 minutes. Cooking time will depend upon your oven, so start checking for doneness around 30-35 minutes, to ensure that the quiche is not overcooked.
When it’s done, let it sit for a few minutes to cool, then slice and enjoy! Or, if you are planning on serving at a later time, let it cool completely and then cover with foil and refrigerate until you are ready to serve. (One thing I’ve noticed, reheating a whole quiche takes almost as long as cooking it in the first place did, so you can speed up the experience by heating individual slices in the microwave in a microwave safe dish.