alive logo

Smoked Salmon and Dill Quiche

Serves 6 to 8.


    Smoked Salmon and Dill Quiche

    Stick with free-range eggs for flavour and nutrition and work in diced red onion or capers for an added boost.


    Smoked Salmon and Dill Quiche


    • 6 sheets phyllo pastry
    • 1/3 cup (75 mL) butter, melted, or vegetable oil
    • 3 large eggs
    • 1 cup (250 mL) half-and-half cream
    • 1 cup (250mL) 2% milk
    • 3 Tbsp (45 mL) fresh dill, finely chopped
    • 1 Tbsp (15 mL) fresh mint, chopped
    • 1 tsp (5 mL) Dijon mustard
    • 1/2 tsp (2 mL) salt
    • 1/4 tsp (1 mL) ground black pepper
    • 5 ounces (150 g) smoked salmon, chopped
    • 4 ounces (120 g) goat or feta cheese (optional)



    Preheat oven to 350 F (180 C). Layer phyllo sheets by brushing each sheet with butter or oil and placing on top of each other. Place layered sheets into a 9-in (23-cm) pie plate (or cut into 6 pieces and line 3 1/2-in (10-cm) tart shells), without trimming edges. Place pie plate or tart shells on a baking tray.


    For filling, whisk eggs, cream, milk, dill, mint, mustard, salt, and pepper. Arrange chopped smoked salmon in bottom of pie shell and pour filling over. If using goat or feta cheese, crumble over quiche. Bake large quiche for 35 to 45 minutes or small quiche for 20 to 25 minutes, until edges of quiche just begin to souffleu0301. Let cool for 10 minutes before slicing.


    Like this recipe?

    This recipe is part of the Sweet Surrender collection.



    SEE MORE »
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.