Salmon And Dill Quiches – a delicious recipe with crust, eggs, salmon, dill, lemon, baby arugula. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat the oven to 350u00b0F. Lightly grease four 4-inch tart pans with removable bottoms.
2
Roll the pastry out on a floured work surface to a 12-inch round. Cut four 5 1/2-inch rounds from the pastry. Press the pastry into the prepared pans, extending over the edge. Refrigerate for 10 mins, then trim the edges.
3
Line the tart crusts with parchment paper. Fill with baking beans, dried beans or rice. Bake for 10 mins. Remove the paper and filling. Bake for a further 5 mins. Cool.
4
Whisk the eggs, half-and-half, salmon, dill, and lemon peel and juice in a medium bowl. Season to taste. Pour the mixture evenly into the tart crusts. Place on a baking pan,
5
Bake for 15-20 mins, or until the filling is golden and set. Serve warm or cold, topped with arugula and onions.
257
kcal
Calories
17
g
Fat
2
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 refrigerated pie crust, 4 eggs, 3/4 cup half-and-half, 7 1/2 ounces pink salmon drained and flaked, and more.
Yes, Salmon And Dill Quiches falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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