Broccoli Salmon Quiche (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients One prepared uncooked 9-inch pie crust 2 cups fresh broccoli, cut in flowerets One 16-ounce can salmon (or leftover cooked salmon if available!) 1 cup Swiss cheese, shredded 1/4 cup fresh chives, chopped 5 eggs, beaten 1 cup heavy whipping cream 1/4 teaspoon cayenne red pepper 1 teaspoon dried dill weed

Instructions

Preheat oven to 350. Cover bottom of the crust with broccoli flowerets, chunks of canned salmon, and sprinkle with cheese and chives. Set aside. In medium bowl, beat the eggs, whipping cream, cayenne, and dill until thoroughly combined. Bake for 1 hour, or until crust and eggs are lightly browned and quiche is puffy in center. Makes 6 servings.

Serving Size

Makes 6 servings

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .