Cold Smoked Wild Alaskan Salmon Quiche
Cold Smoked Wild Alaskan Salmon Quiche
Directions
- Beat the eggs, egg yolks, cream, dill and pepper in a mixing bowl.
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Place crust on sheet pan lined with wax paper or parchment paper.
- Layer with Swiss cheese, smoked salmon, and green onions.
- Pour egg mixture over all and then place whole pencil asparagus on top, fanning them from the center of the quiche.
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Bake at 350 degrees F for 35-40 minutes or until quiche is puffed up and browning on top.
Ingredients
- 4 oz. cheese, Swiss, Shredded
- 1/2 Tsp. dill, dry
- 3 oz. Empire's Treasure® Salmon, Smoked
- 1 Heritage Ovens® Pie Shell, Deep Dish, Unbaked
- 1/4 Tsp. McCormick Culinary® Black Pepper, Ground
- 1-1/2 Cups Nature's Best Dairy® Cream, Half-and-Half
- 12 Peak Fresh Produce® Asparagus, Fresh Thin, Blanched
- 2 Tbsp. Peak Fresh Produce® Onion(s), Green, Chopped
- 1 Tbsp. Roma® Capers
- 2 West Creek® Egg(s), Medium, Whole
- 2 West Creek® Egg(s), Medium, Yolks
