Course: Main Course
Keyword: Canned Salmon, eggs, Quiche
- 2 7.5 oz cans RedHead or ThinkPink Canned Salmon drained and flaked
- Extra-virgin olive oil
- salt and pepper to taste
- 6 oz chèvre
- 4 large eggs
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1 medium lemon the zest of
- 2 tbsp fresh dill minced
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
Preheat the oven to 350°
Liberally butter a 9” ceramic pie dish.
Evenly distribute the salmon in a single layer on the bottom of the pie dish.
Break up chèvre into half-inch chunks and distribute among the salmon chunks.
Place remaining ingredients in a mixing bowl and whisk until frothy. Pour over the salmon and chèvre.
Bake on the center rack for 40-45 minutes.
Let rest for 15-20 minutes before slicing and serving.
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