Lough Neagh Smoked Salmon And Dill Quiche
Indulge in the flavors of Northern Ireland with this delightful Lough Neagh Smoked Salmon and Dill Quiche. This savory dish is perfect for brunch, lunch, or a light dinner, and it's sure to impress your guests with its rich and smoky flavors.
Ingredients
- 1 pre-made pie crust
- 200g Lough Neagh smoked salmon, chopped
- 1/4 cup fresh dill, chopped
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a 9-inch quiche pan and crimp the edges.
- Sprinkle the chopped smoked salmon, dill, and cheddar cheese evenly over the pie crust.
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the mixture over the salmon, dill, and cheese in the pie crust.
- Bake for 45 minutes, or until the quiche is set and the top is golden brown.
- Let the quiche cool for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 20g
- Protein
- 15g
- Fat
- 20g
Supplies
9-inch quiche pan Bowl
Tools
Oven Whisk
Serving suggestions
Serve the Lough Neagh Smoked Salmon and Dill Quiche with a side salad and a glass of white wine for a complete meal.
Tips & tricks
For a dairy-free option, substitute the cheddar cheese with dairy-free cheese and the heavy cream with coconut cream.
Cost
$20