Smoked Salmon and Brie Quiche |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I found this in the latest (winter 2006) Food & Drink magazine put out by the LCBO (Liquor Control Board of Ontario). So many of their recipes are simple and so very tasty...just as this one is. I have used milk in the place of cream and it has worked out just fine. Makes a great meal with a nice green salad Ingredients:
1 (9 inch) frozen deep dish pie shell |
1 cup 10% cream |
3 eggs |
1 pinch cayenne |
3 ounces double cream brie cheese, cut into 1/2-inch pieces |
3 ounces smoked salmon, cut in 1/2-inch slices |
2 green onions, thinly sliced |
Directions:
1. Bake shell according to directions and cool.
2. Whisk cream, eggs and cayenne.
3. Scatter onions, cheese and salmon evenly all over bottom of pie shell.
4. Carefully pour in cream mixture.
5. Bake for approximately 30-35 minutes in the centre of 350 oven, until set and golden.
6. Cool 5 minutes before slicing.
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