Smoked Salmon Quiche: The Best Smoked Salmon Quiche Recipe from Cook'n

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	Smoked Salmon Quiche

Serves: 6

Print this Recipe

   1 frozen pie crust unbaked 9-inch deep-dish
   1 15 1/2-ounce can red salmon
   1 teaspoon lemon juice
   1/2 cup leeks thinly sliced or green onions
   1 tablespoon butter or margarine
   6 ounces swiss cheese shredded (about 1 1/2 cups)
   1/2 teaspoon dill weed dried
   3/4 cup half and half
   4 eggs
   1/2 teaspoon liquid smoke
   1/4 teaspoon salt
   1/8 teaspoon black pepper
   Dash paprika

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At least 1 1/2 hours or up to 2 days before serving: Preheat oven to 425°.

Bake pastry shell for 8 to 10 minutes or until set. Cool on a wire rack while preparing filling. If making ahead, cool on a wire rack, then cover loosely.

Reduce oven temperature to 350°.

About 1 1/4 hours before serving: Drain salmon, remove any bones and dark skin. Break up salmon and place in a medium bowl. Toss with lemon juice; set aside.

In a small skillet over medium heat, saute leek in butter until soft. Add to salmon. Stir in cheese and dill weed until blended. Transfer to baked pie shell.

In a small bowl, mix half-and-half, eggs, liquid smoke, salt and pepper until blended. Pour over salmon mixture. Sprinkle with paprika.

Bake for 45 minutes or until a knife inserted in center comes out clean. Cool at least 10 minutes on a wire rack before serving. Cut into wedges.

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