Salmon Quiche With Pea Pesto Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and prepare a pie dish with the pastry crust.
• STEP 2.In a bowl, whisk together the eggs, cream, salt, and pepper.
• STEP 3.Spread the smoked salmon evenly over the pastry crust, then pour the egg mixture over the top.
• STEP 4.Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
• STEP 5.While the quiche is baking, prepare the pea pesto by blending peas, garlic, Parmesan cheese, lemon juice, and olive oil in a food processor until smooth.
• STEP 6.Once the quiche is done, remove it from the oven and let it cool for a few minutes.
• STEP 7.Serve the quiche warm or at room temperature, topped with dollops of pea pesto.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to blind bake the pastry crust before adding the filling to ensure a crisp bottom.
• You can use fresh or frozen peas for the pesto, just make sure to cook them before blending.
• Feel free to add other ingredients to the quiche, such as sautéed onions or spinach, for extra flavor and texture.

Storage and Serving

• Serve the quiche warm or at room temperature as a main course for brunch or a light dinner.
• Garnish with fresh herbs, such as dill or parsley, for added freshness.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.