Smoked Salmon Quiche with Shallots and Dill

From the Taste for Life test kitchen

15 minutes prep time  |  Serves 4

You'll need:

  • 1 pie crust, thawed but not baked*
  • 4 large eggs
  • 1 cup low-fat milk**
  • Salt and freshly ground black pepper to taste
  • 2 tsp olive oil
  • 1 Tbsp chopped shallots
  • 8 oz smoked salmon, cut into small pieces
  • 1 c shredded low-fat Swiss cheese
  • 2 Tbsp chopped dill


  1. Preheat oven to 400°.
  2. If crust isn’t already in a pie pan, place it in a 9-inch pie plate. Set aside.
  3. Whisk together eggs, milk, and salt and pepper to taste.
  4. Heat olive oil in a small pan. Add shallots and saute until cooked through. Remove shallots from pan and let them cool. Add shallots, salmon, cheese, and dill to egg mixture. Stir to combine.
  5. Pour mixture into crust. Bake 45 minutes, or until quiche is set and a knife inserted in center comes out clean. Serve immediately.





You can find ready-to-use pie crusts in the freezer section. To make the quiche gluten free, choose a gluten-free pie crust or make your own.

Plain unsweetened soy, rice, almond, or coconut milk can be used in place of cow’s milk, using a 1:1 ratio.


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