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Smoked Salmon Quiche
A buttery quiche filled with smoked salmon, cream cheese, dill and capers. Blind baking the pastry shell before the filling goes in is what keeps the base crisp, since the eggy filling would otherwise leave it soggy and undercooked.
Ingredients
Instructions
Blind bake pastry at 190°C for 15 min.
Mix eggs, cream, dill.
Scatter salmon, cream cheese, and capers in shell; pour egg mixture over.
Bake at 170°C for 30 min until just set.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
