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Salmon Dill Quiche

WORK

15

minutes

WATCH

30

minutes

READY IN

45

minutes

for 4 portions

7.5oz / 210g

refrigerated or frozen pie crust (1 piece)

4oz / 110g

smoked salmon

2.5oz / 70g

green onions (6 pieces)

0.25oz / 7g

fresh dill (5-7 sprigs, 1/3 of a packet)

4

eggs

7/8cup / 200ml

half & half

0.5tsp

salt

0.25tsp

pepper

  1. Preheat oven to 400°F (200°C).
  2. Brush pie dish with some butter, unroll pie crust and put it in the dish.
  3. Place the smoked salmon pieces on top of the crust. Cover the whole bottom of the crust.
  4. Cut green onions in slices (use all parts of the onion, including the dark green). Pick dill from stem and cut into smaller pieces.
  5. Break eggs and whisk them together with half & half, salt and pepper.
  6. Mix green onions and dill into the sauce and fill sauce into the crust (on top of the salmon).
  7. Put on middle rack in hot oven and bake for 25-30 minutes until a knife inserted in the center comes out clean and the top is slightly browned. (check in between as ovens might bake differently.)

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