Posted by Tastefully Simple on April 2, 2013
You know the old saying: April showers bring May flowers.
But the busiest wedding months are almost in bloom, too – making this the perfect time to enjoy a different kind of shower. Celebrating the bride-to-be? Or a new baby? Or just feel like getting together with your girlfriends? Make this easy yet elegant quiche for brunch! New to quiche? It’s basically just a light, fluffy egg custard – usually with cheese – baked in a flaky pastry. This one is made extra special with the addition of smoked salmon and luxurious little bits of cream cheese. And with Tastefully Simple’s seasonings, there’s no need to chop garlic or sauté shallots – all you do is open the jar. So if you’ve ever been intimidated by the idea of making a quiche, don’t fear. This is a simple and delicious way to give it a try.
Stir up this recipe in April … and “shower” someone you know with a little extra love!
Smoked Salmon & Cream Cheese Quiche
Ingredients
- 1 (9-inch) refrigerated pie crust, thawed
- 6 oz. smoked salmon
- 4 oz. cream cheese
- 1 Tbsp. (or to taste) Onion Onion Seasoning
- 1 cup shredded cheese
- 3 eggs
- 1½ cups half & half
- 1½ Tbsp. fresh dill, chopped
- Zest of ½ lemon
Directions
Preheat oven to 350°. Press pie crust into an ungreased 9-inch pie plate. Crumble salmon evenly in the bottom of the pie crust; top with cream cheese and shredded cheese. Whisk together remaining ingredients. Pour egg mixture over cheese layer. Bake for about 35 minutes or until set. Let cool about 15 minutes before slicing. Makes 6 servings.
Tips and Hints
- For the shredded cheese, I used an Italian blend – featuring a mix of mozzarella, Asiago, Romano and Parmesan. Feel free to pick your favorites though!
- To make this recipe even faster and more delicious, use 1 tablespoon Spinach & Herb Seasoning in place of fresh dill. (That was my original intent, but I happened to be all out – the horror, I know!).
- You could also substitute goat cheese for cream cheese if you prefer.
- Serve with fresh fruit and mimosas.