Recipe: Smoked Salmon Quiche

From Food

Quiche is easy to get wrong. Too often, it’s the rubbery thing left under a heat lamp at your hotel’s pre-paid buffet dinner. And it’s easy to see why: quiche is cheap, it’s easy, and it gets rid of whatever you have in the refrigerator. It’s an omelet inside a pastry crust. What could go wrong?

Everything, apparently. That’s why people don’t learn to like it until they’re the ones making it. A couple of weeks ago, I became that one of them. I had a surplus of eggs, yogurt, and ideas. Then I had quiche.

You will need:

  • 1 pie plate
  • 1 cookie sheet
  • 1 pastry crust (homemade or pre-made; I don’t judge)
  • 5 eggs
  • 1/4 C plain yogurt
  • 1 small onion, diced
  • 3 cloves garlic, minced or grated
  • 1 bunch spinach, washed and sliced
  • 1/4 t ground nutmeg
  • 1/2 t paprika
  • 1 t (or more) French mustard
  • 1/4 C fresh dill, chopped
  • salt and pepper, to taste
  • 4 mushrooms, sliced
  • smoked salmon, flaked, to taste

How to make it:

  1. Preheat your oven to 350F.
  2. Line your pie plate with pastry crust. You don’t need to pre-bake it. Dimple your edges better than I did, then place the finished plate on the cookie sheet in case of spills.
  3. Whip together eggs, yogurt, garlic, dill, mustard, salt, pepper, onion and paprika.
  4. Layer smoked salmon, spinach, nutmeg, and mushrooms in the pan. Make sure you add some more salt and pepper to the spinach.
  5. Pour liquid mixture over the salmon and vegetables.
  6. Bake. When the crust is golden, so are you.
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