Salmon & Tomato Quiche
photo by Kelley Maillard
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 flaky pastry crust
- 1 1⁄2 teaspoons Dijon mustard (approx.)
- 1 (12 ounce) can salmon, drained
- 3 eggs
- 3 tablespoons creme fraiche or 3 tablespoons sour cream
- 1⁄4 teaspoon salt
- 1 dash pepper
- 1 dash dill
- shredded swiss cheese
- 1 large tomatoes, thinly sliced
directions
- Preheat oven to 350°F (180°C).
- Lightly grease bottom and sides of pie plate, then place pastry crust in pie plate.
- Thinly coat the bottom of crust with the mustard (brush it on or spread with a spoon).
- Spread salmon over bottom of crust, flaking with a fork.
- In a small bowl, beat eggs, creme fraiche, salt, pepper and dill together. Pour over salmon.
- Sprinkle as much shredded Swiss cheese as you like over the egg mixture.
- Top with tomato rounds and bake for 40 minutes.
- Serve and enjoy!
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RECIPE SUBMITTED BY
Kelley Maillard
France
I'm an American living in France these past 20+ years. I am a wife, mother, English teacher (in a French high school), vegetarian, big-time history buff, small-time whisky enthusiast, amateur baker, and expert procrastinator.
When I'm not finding creative solutions to put things off that really shouldn't be, I can be found in my kitchen baking treats for my family. I used to bake using cake mixes and such, until I moved to France, where decent mixes are nowhere to be found (or cost a small fortune if you do find them). So if I wanted an American-style dessert, I had no choice but to make it from scratch using French ingredients. Yum! Baking quickly became my favorite hobby and I henceforth banned all mixes from my kitchen!