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Taste of Life: Smoked Salmon and Dill Quiche

By Chef Hillary Gallagher


Serves 6-8


4 oz. smoked salmon, diced
6 oz. heavy cream
6 oz. milk
4 eggs
1 tsp. salt
tsp. ground black pepper
4 oz. cream cheese
2 tbsp. dill, chopped
1 tbsp. chives, minced
1 pinch ground nutmeg
1 deep dish pie crust, pre-baked




Preheat oven to 350 degrees.
Whisk together the cream, milk and eggs, then whisk in the salt, pepper and nutmeg.
Scatter the smoked salmon, cream cheese, dill and chives evenly over the pre-baked crust.
Gradually add the egg mixture, stirring it gently with the back of a fork to distribute the filling ingredients evenly.
Set the quiche on a sheet pan, and bake in a 350 degree oven until a knife blade inserted in the center comes out clean (40-45 minutes).
Serve hot or at room temperature.


Hillary Gallagher, CCC is the Culinary Arts Program Director and Lead Instructor at Chattahoochee Technical College in East Cobb. This email address is being protected from spambots. You need JavaScript enabled to view it.. 770-509-6350.