Ingredients:
1 frozen pie crust, thawed
6 ounces Olympic Peninsula Alder Smoked Salmon
8 ounces Swiss cheese, shredded
1 cup whipping cream
4 eggs
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
Directions:
Preheat oven to 375 degrees.
Place smoked salmon evenly over bottom of pie crust. top salmon with Swiss cheese.
In a medium bowl, blend whipping cream, eggs, salt, pepper and nutmeg.
Pour this mixture over the cheese, making sure to moisten all of the cheese.
Bake for 40-45 minutes, or until quiche is puffed and lightly browned.
Enjoy!
Tracy Kendall
Livonia, MI
On the first morning of our belated honeymoon in Niagara Falls, we brunched
on bagels, cream cheese, and smoked salmon (even better than lox) in a
restaurant with a view of the falls. From then on, we were hooked (no pun
intended) on smoked salmon. I even came up with an omelet recipe based on
it. Don’t be afraid to add even more dried dill, or to substitute a whole
lot of fresh dill. When you pair up dill and salmon, it is a marriage made
in heaven. Of course, we named the recipe after our favorite place.