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Smoke-salmon-quiche-cropped

Description Edit

A natural, grainy combination of quinoa, authentic salmon, cheese, milk, eggs, and pesto is made and mixed with salt, pepper, and yogurt and baked to soothing, white-hot perfection. Color, flavor, and quality are usually important, while it also keeps a glorious, bold aroma with the fish and cheese.

Ingredients Edit

Directions Edit

  1. Cook quinoa according to instructions; add the 4 tbsp of basil pesto into the cooked quinoa.
  2. Then add ½ cup of the asiago cheese and mix them well.
  3. Press the quinoa mixture into a 9" pie plate, covering the sides and bottom of pan to create a "crust"; place the crust into a 400° F oven for 15 minutes to set.
  4. Remove from the oven and set aside.
  5. In a medium bowl, add the 4 eggs, ½ cup of milk, the ⅛ tsp. of salt, and ¼ tsp. of pepper.
  6. Beat well. Add one cup of smoked salmon and using a spatula, fold in carefully.
  7. Pour mixture into the prepared "crust" and place in the 400°F oven for 40 minutes.
  8. At that time, add the remaining ½ cup of asiago cheese to the top and return to oven for 20 minutes.
  9. In a small bowl, add the 1 cup of plain yogurt, 2 tbsp. of lemon curd, and 2 tsp. of lemon zest. Mix well and refrigerate until quiche has finished baking.
  10. Allow quiche to sit for 5-7 minutes before serving. Alongside or on top of the quiche, place the lemon yogurt sauce and serve. Garnish with the chili leaves, if desired.

Nutritional Information Edit

Servings: 6-8

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