The sweetness of the roasted red bell peppers and the smoky salmon really elevate this quiche.
As does the cream and cheese.
Salmon and Red Bell Pepper Quiche
- 1 pie crust
- 8 oz smoked salmon chopped fine
- 1 red bell pepper sliced in half and seeded
- 1 cup swiss cheese shredded
- 4 eggs
- 1 cup heavy cream
- 1 tbsp fresh dill chopped fine
Broil pepper until skin is charred, about 10 minutes. Remove from oven and let cool, then remove skin and chop flesh into small dice. Bake pie crust at 375 degrees until golden brown, about 15 minutes. Remove from oven and let cool slightly. Beat eggs, cream and dill until light golden. Add half of salmon, chopped pepper and all cheese to egg mixture and mix well. Layer remaining pepper and salmon on bottom of pie crust then pour egg mixture over. Place back in oven at 365 degrees and bake until custard sets and is cooked through about 45 minutes. Let cool for 15 minutes before slicing.