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Smoked Salmon Quiche

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  • Author: The Kilted Chef
  • Yield: Serves 4-6 1x


Units Scale
  • 1 pie crust, homemade or store-bought
  • 1 cup white cheddar
  • 1 115g package Smoked Salmon
  • 56 Spears asparagus, blanched
  • 2 green onions
  • 3 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream 35%
  • 1 container Comeau Sea Foods salmon dip (substitute 2 tbsp mayonnaise)
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill, chopped
  • 2 tbsp chives, chopped
  • 1 tsp salt
  • 1/2 tsp pepper


  1. Grate the cheese and place in the bottom of the pie shell.
  2. Chop the smoked salmon into bite-size pieces and layer on top of the cheese, add the asparagus and green onion.
  3. In a separate bowl, combine eggs, milk, cream, salmon dip, lemon juice, dill, chives, salt and pepper. Mix well and pour into the pie shell. Make sure that the salmon is evenly dispersed.
  4. Bake in a 375 oven for 10 minutes then lower oven temperature to 325 and continue to cook for another 60 minutes or until the quiche is set in the middle.
  • Category: entrees, seafood, fish, entrees