Smoked Salmon Crème Fraîche Quiche Recipe
Not only does Megan Gordon make some of the best granola (Marge) on the planet, in her spare time she writes the amazing blog, A Sweet Spoonful, and last year published a wonderful cookbook called Whole-Grain Mornings. We’ve adapted this quiche recipe from Megan’s cookbook to include a pre-made pie crust, which makes it a snap to prepare. The capers are a delicious complement, but you can certainly do without them. Cooked asparagus spears or broccoli florets would also be a nice addition.
- 1 9” pie shell
- 1 tbsp olive oil
- 1/2 cup minced shallot (2- 3 medium shallots)
- 2 cloves garlic, minced
- 1 cup whole milk
- 1/4 cup crème fraîche (or sour cream)
- 4 large farm-fresh eggs, beaten
- 3 tbsp capers, drained (optional)
- 2 tbsp roughly chopped fresh dill
- 1 tsp kosher salt
- Pinch freshly-ground black pepper
- 2 ounces Sockeye salmon lox, cut into small pieces
- Preheat the oven to 375 F.
- In a small sauté pan over medium heat, warm the olive oil and sauté the shallots until translucent, about 2-3 minutes.
- Add the garlic and sauté for an additional 1 minute. Remove from the heat.
- In a bowl, whisk together the milk, crème fraîche, eggs, capers (if using), dill, salt and pepper.
- Spoon the shallot mixture in an even layer on the bottom of the crust; arrange the salmon across the top evenly. Pour the custard mixture on top.
- Bake until the top is golden brown and the filling is set, about 40-45 minutes. Let cool 15-20 minutes. Serve warm or at room temperature.
- Cover and refrigerate leftovers for up to 3 days.
Adapted from Whole-Grain Mornings by Megan Gordon