Delicious served with cheddar bisquits or savory scones.
I make this about once a week for B&B guests, using smoked salmon that neighbors give us (since I don't get away from the B&B to go fishing during the summer). The rich flavor comes through just great. My neighbor Lennie piles the fish high into her pie crust, making a very hearty quiche. I go a little lighter on the fish since not all guests are sure whether they will like it or not. The empty plates tell us that it's a hit!
1 cup Half and Half or 2% milk
½ cup flaked smoked salmon (not Lox, but the dry smoked kind, either vacuum packed or canned)
½ t. dried dill
pie crust, either hand made or frozen, from the store, to your taste
Preheat the oven to 350 degrees
Arrange the flakes of smoked salmon in the bottom of the unbaked pie crust
Beat the eggs and milk or half and half
Pour the egg mixture over the salmon
Bake for 65 minutes or until the eggs are set in the middle
Cool at least 15 minutes before cutting to serve