Smoked Salmon Quiche

Last night I was not going to cook. At least this is what i had decided. I wanted to get rid of all the left-overs. I cook, cook and cook and at the end of the week, there are so many left-overs that there is no room for anything else. So last night as I scanned for what to eat in the fridge, I found an array of things: broccoli, bacon strips, smoked salmon, smoked gouda. Lots…

Of course I could have left those things alone, and just taken the left-overs out but I reasoned that making quiches would only take a minute….and instead I set myself to make quiches with all those wonderful things….

I made 5 kinds of quiches: Smoked Salmon, Quiche Lorraine with Bacon and Emmenthal, Bacon, Broccoli and Smoked Gouda and Smoked Salmon and Dill, Tomato, Bacon and Purple Onion.

Today I will present of my favourite: Smoked Salmon

Ingredients for 12 large-sized individual tartlets:

1 pack of pie crust
1 1/2 cup of smoked salmon crumbled
3/4 cup of milk ( fat-free, whole, or heavy cream)
3 eggs
1/8 tsp of salt
1/16 tsp of pepper
1 tbsp of dill lemon herb blend from Demarle ( optional)

Roll the dough out on the roulpat and with the large dough cutter ( 3 7/8) cut twelve tartlets. Place the tartlets in the opening of the large tartlet mold. With the shaper push the dough down ( such a great tool!, you can push the dough down in seconds while it would take longer using your fingers). Then set aside to prepare the filling. In a large bowl crumble the salmon ( I used the Hickory Wood Flavored Salmon from Costco. It was delicious).

Mix all the ingredients mentioned in the list above and mix well. Pour the mixture into each tartlet, making sure to scoop the salmon up so that all tartlets have salmon. Cook in the oven at 400 for 20-25 minutes or until the pie dough is golden.

You may also cook the Smoked salmon quiche in a 9 inch tart mold, and in this case it would take 30 to 35 minutes.

Ingredients for the 9 inch tart mold:

1 pie crust out of 1 pack of pie crust ( the pack always have 1 pie crust in them)
2 cups of smoked salmon crumbled
1 cup of milk ( fat-free, whole, or heavy cream)
4 eggs
1/8 tsp of salt
1/16 tsp of pepper
1 tbsp of dill lemon herb blend from Demarle ( optional)

For the Dill/ Smoked Salmon Quiche, just add 1 tbsp of the dill Demarle Herb mix to the egg mixture, stir well, pour it in the pie crust and bake for the same amount mentioned above.