A delightful quiche featuring layers of smoked salmon, creamy cheese, and a rich egg mixture, perfect for brunch or a light dinner.
Ingredients
1 whole pie crust
8 ounces smoked salmon
4 ounces cream cheese
1 tablespoon fresh dill
4 large eggs
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 cup mozzarella cheese
Method
Preheat your oven to 350°F (175°C) and fit a pie crust into a pie dish.
Bake the crust in the oven for 10 to 12 minutes, or until it achieves a light golden color.
Once baked, layer the smoked salmon evenly over the crust. Use your fingers to spread cream cheese on top of the salmon, covering it well, then add a dash of fresh dill for flavor.
In a mixing bowl, beat together the eggs, milk, salt, and pepper until well combined. Carefully pour this mixture over the cream cheese layer, avoiding the crust edge. Top it off with a good amount of shredded mozzarella cheese.
Place the quiche back in the oven and bake for 40 to 50 minutes, or until the filling is firm and the center has risen. Allow it to cool for about 5 minutes before slicing into wedges and enjoying.
