Salmon, Dill, and Potato Quiche
This is an easy dish for dinner or lunch. Pair with a cucumber or green salad. Depending on appetites, and whether it is lunch or dinner, this can feed from 4-6 people.
Servings Prep Time
4-6people 15minutes
Cook Time
40 minutes
Servings Prep Time
4-6people 15minutes
Cook Time
40 minutes
Ingredients
Instructions
  1. Heat oven to 350 degrees.
  2. Roll out pie crust so it will fit into a 9-inch pie pan. Place crust into pie pan and trim off edges. Top crust with parchment and pie weights or beans. Place on baking sheet and bake for 10 minutes. Remove paper and beans and cook another 5 minutes.
  3. In the meantime, cook potatoes in salted boiling water until tender. Drain. Slice.
  4. Beat together the cream, eggs, dill, lemon zest, salt and pepper until the eggs are lighter and there is a bit of foam on top of the batter.
  5. Place cut potatoes over the bottom of the pastry. Then put half the salmon strips in the gaps. Sprinkle with half of the green onions. Pour over the egg mix.
  6. Bake for 25 mins until the top is firm. Allow to cool. This is best served at room temperature. Before serving, top with the remaining strips of salmon, some dollops of creme fraiche, sour cream, or yogurt. Sprinkle remaining green onions on top and some dill.

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