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.
- 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
- 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.