Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A perfect dish for a special brunch or light dinner! To insure that the crust does not get soggy and the custard is fully cooked, besure to add the filling to a warm, partially baked crust.

Ingredients Nutrition

Directions

  1. Preheat oven to 375º Farenheit.
  2. Bake pie crust shell for 10 minutes.
  3. Reduce oven temperature to 350º.
  4. In a large bowl whisk together eggs, milk, cream, nutmeg, salt and pepper.
  5. In small bowl mix together, Gruyere, Parmesan, shallots and flour.
  6. Sprinkle the cheese mixture and salmon over the bottom of the WARM pie shell.
  7. Pour egg mixture into warm pie shell.
  8. Bake on middle shelf until quiche is lightly browned and knife inserted 1 inch from the edge comes out clean, 40 to 50 minutes.
  9. The center should be set, but soft like gelatin (it will set up after removing from the oven).
  10. Transfer to a baking rack and cool.
  11. Serve warm or at room temperature.
Most Helpful

4 5

This was delicious but I think I should have used a deep dish pie shell ... I had a large amount of liquid left over! Can anyone confirm? It is not my recipe so I did not want to edit!

5 5

I was very pleased with how this turned out. I used fat free half and half and havarti cheese as that was all I had on hand. I added 1/2 teaspoon of onion powder as I didn't have a shallot. The quiche set up nicely when I took it out of the oven. This was delicious and I will make it again.

5 5

Really enjoyed this quiche! I used 2 cups of half and half, which worked perfectly! I really enjoyed the cheeses and the nutmeg put a special spin on it. Very nice, will be made again!