Smoked Salmon Crème Fraîche Quiche Recipe
Not only does Megan Gordon make some of the best granola on the planet (Marge), in her spare time she writes the amazing blog, A Sweet Spoonful, and 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.
INSTRUCTIONS
Preheat the oven to 375 degrees 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 and allow to cool. In a bowl, whisk together the milk, crème fraîche, eggs, capers (if using), dill, salt and pepper. Spoon the cooled 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.
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