Smoked Salmon and Brie Quiche

READY IN: 50mins
Recipe by Lambkyns

I found this in the latest (winter 2006) "Food & Drink" magazine put out by the LCBO (Liquor Control Board of Ontario). So many of their recipes are simple and so very tasty...just as this one is. I have used milk in the place of cream and it has worked out just fine. Makes a great meal with a nice green salad

Top Review by Nimita Patel

Yummy! Lox lovers will love this quiche, and the combination of brie is genius! I used 2% milk because of the other reviewer saying that it turned out greasy. I also cooked for 45 minutes. It still looked slightly runny, so if I did it again I might reduce the milk. (This is the reason for the missing star.) I used a prepared deep dish frozen pie shell, but I probably should have used a non-deep dish, because there was lots of room in the shell. I baked the pie shell using pie weights to keep it from rising, and pulled it out of the oven before the crust became golden.

Ingredients Nutrition

  • 1 (9 inch) frozen deep dish pie shell
  • 1 cup 10% cream
  • 3 eggs
  • 1 pinch cayenne
  • 3 ounces double cream brie cheese, cut into 1/2-inch pieces
  • 3 ounces smoked salmon, cut in 1/2-inch slices
  • 2 green onions, thinly sliced

Directions

  1. Bake shell according to directions and cool.
  2. Whisk cream, eggs and cayenne.
  3. Scatter onions, cheese and salmon evenly all over bottom of pie shell.
  4. Carefully pour in cream mixture.
  5. Bake for approximately 30-35 minutes in the centre of 350 oven, until set and golden.
  6. Cool 5 minutes before slicing.

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