Smoked Salmon And Goat Cheese Quiche
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
dough
for pie crust |
* |
| 1 ½ | cups |
Parmesan cheese
grated |
|
| ⅓ | pound |
smoked salmon
|
|
| 3 | each |
scallions, spring or green onions
|
|
| 8 | large |
eggs
|
|
| 8 | ounces |
cream cheese
softened |
|
| 2 | ounces |
goat (chevre) cheese
|
|
| 1 ½ | cups |
evaporated milk
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 2 | tablespoons |
basil
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
dough
for pie crust |
* |
| 355 | ml |
Parmesan cheese
grated |
|
| 151.2 | g |
smoked salmon
|
|
| 3 | each |
scallions, spring or green onions
|
|
| 8 | large |
eggs
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 57.8 | ml/g |
goat (chevre) cheese
|
|
| 355 | ml |
evaporated milk
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
basil
fresh, chopped |
|
Directions
Line a 10 inch pie plate with the pie pastry, trimming and fluting the edge.
Bake at 350℉ (180℃). for 5 minutes or until partially baked.
Sprinkle with half the Parmesan cheese.
Layer with the salmon and green onions.
Beat the eggs, cream cheese and goat cheese in a mixer bowl until smooth.
Add the evaporated milk and pepper, beating well.
Pour over the layers.
Sprinkle with the remaining Parmesan cheese and the basil.
Bake at 350℉ (180℃). for 1 hour or until a knife inserted in the center comes out clean.
Cool for 15 minutes before serving.
