Salmon and Potato Quiche with Horseradish and Dill

This savoury quiche is filling and delicious! Don’t have time to make your own pastry? No problem – we firmly believe in the magic of a store-bought pie crust. If you’re not a fan of salmon, try subbing it out for pre-cooked ham.

Ingredients

• 4 large eggs
• 3 medium potatoes, peeled and chopped into 2cm pieces
• 2 salmon fillets
• 2 tsp Dennis’ Original Horseradish
• Half a small bunch of dill, finely chopped
• 3 tbsp of creme fraiche or cream cheese
• 2 shallots, finely sliced
• 1 clove of garlic, diced
• 1 store-bought pie crust

Directions

Step One

Boil the potatoes until they can be easily pierced with a knife.

Step Two

Lightly pan fry the salmon in butter for about 3 minutes on each side (it won’t be quite fully cooked yet). Remove salmon from the pan, take off the skin, and break into bite-sized chunks. In the same pan, gently cook the garlic and shallots for one minute until softened.

Step Three

Beat the eggs, creme fraiche, cream cheese, horseradish, and dill together in a large bowl. Fold in shallots and garlic. Pour into the pie shell.

Step Four

Add salmon and potatoes evenly into the pie shell. Bake at 325℉ for 20 to 25 minutes, or until the quiche is cooked through in the centre.