Smoked Salmon Quiche

Smoked Salmon Quiche
I have often heard the phrase that real men do not eat quiche, my boys thought that was funny and started calling it man pie.  I guess that could easily be construed as something strange, but I thought it was funny.  Okay, we have a weird sense of  humor here.  Anyhow, this smoked salmon quiche is to die for.  If you don’t have any smoked salmon on hand, run out right now and get some .  You can’t go another day without this; it’s that good!  I really like variety, so much that I don’t usually even really like leftovers, but I made this quiche on Friday and then again on Sunday. Perfect for brunch or  supper. Yum-o-licious!
Smoked Salmon Quiche
  • 1 pie crust
  • 1½ cups smoked salmon, flaked into bite size pieces
  • 3 eggs
  • ¾ cup half and half
  • ¾ cup milk
  • ½ cup parsley, chopped
  • ¼ cup parmesan cheese, grated
  • 2 green onions, chopped
  • 1 tablespoon flour
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground pepper
  1. Partially bake pie crust in a 400 degree oven for about 7 minutes, covered in foil plus an additional 10 minutes uncovered. While crust is baking, in a large bowl beat eggs, add milk, half and half, parsley and salmon. In as small bowl combine cheese, flour, salt and pepper. Stir into egg mixture and pour into baked pie crust. Reduce oven to 325 degrees and bake quiche 45 minutes or until a knife inserted into the center comes out clean. Cool for 5 minutes. Cut into wedges and serve immediately.


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