Nancy's Fresh Salmon Quiche Pie
Created by ForeverMama on January 4, 2015
- Servings: 7
- Prep Time: 20m
- Cook Time: 40m
- Recipe #16586
Ingredients
- CRUST
- 1 cup all-purpose flour
- 1/2 cup butter (cold, 1 stick)
- 4 ounces cream cheese
- FILLING
- 3 tablespoons breadcrumbs
- 1 1/2 cups grated swiss cheese
- 1/3 cup grated parmesan cheese
- 1 1/2 to 2 cups flaked cooked salmon (fresh salmon)
- 3 large eggs
- 1 1/2 cups half and half
- 1/4 teaspoon salt
- Fresh ground black pepper, to taste
- 2 tablespoons finely chopped fresh dill
- Dill sprigs, for decoration
How to Make
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FOR CRUST
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Step 1: Combine flour, butter and cream cheese in a food processor or place flour in a bowl and cut in butter and cream cheese by hand, being careful to not over-work it, working quickly so as not to melt butter with warmth of hands. Form dough into a ball. Chill dough for at least 30 minutes (can also be made a day ahead).
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Step 2: Roll out onto a floured surface to fit a 9" quiche or pie pan.
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Step 3: Fit pie crust in pan and refrigerate until ready to use. (Can be refrigerated a day ahead, making sure to cover with plastic wrap).
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FOR FILLING
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Step 4: Preheat oven 375 degrees Fahrenheit.
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Step 5: Sprinkle breadcrumbs over bottom of unbaked crust.
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Step 6: In a medium bowl, mix Parmesan and Swiss cheese. Distribute the cheeses evenly over breadcrumbs.
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Step 7: Arrange salmon over cheeses.
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Step 8: In a bowl, mix eggs, half-and-half, salt and pepper until blended and pour over contents in pie shell.
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Step 9: Sprinkle chopped dill over top.
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Step 10: Bake in middle of oven until quiche is set and golden brown, about 35 - 40 minutes. Allow to cool slightly, decorate with dill sprigs and serve.
Nutritional Facts
- Serving Size: 1 (205.9 g)
- Calories 595.8
- Total Fat - 44.8 g
- Saturated Fat - 28.1 g
- Cholesterol - 207.3 mg
- Sodium - 632.2 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 2 g
- Sugars - 1.4 g
- Protein - 19.3 g
- Calcium - 455.5 mg
- Iron - 1.7 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg