Salmon & Tomato Quiche

Name: Salmon & Tomato Quiche
Ingredients: 1 flaky pastry crust; 1 1/2 teaspoons Dijon mustard (approx.); 1 (12 ounce) can salmon, drained; 3 eggs; 3 tablespoons creme fraiche or 3 tablespoons sour cream; 1/4 teaspoon salt; 1 dash pepper; 1 dash dill; shredded swiss cheese; 1 large tomatoes, thinly sliced

10 ingredients

8 steps

Ingredients

1 flaky pastry crust
1 1/2 teaspoons Dijon mustard (approx.)
1 (12 ounce) can salmon, drained
3 eggs
3 tablespoons creme fraiche or 3 tablespoons sour cream
1/4 teaspoon salt
1 dash pepper
1 dash dill
shredded swiss cheese
1 large tomatoes, thinly sliced

Directions

1

Preheat oven to 350°F (180°C).
2

Lightly grease bottom and sides of pie plate, then place pastry crust in pie plate.
3

Thinly coat the bottom of crust with the mustard (brush it on or spread with a spoon).
4

Spread salmon over bottom of crust, flaking with a fork.
5

In a small bowl, beat eggs, creme fraiche, salt, pepper and dill together. Pour over salmon.
6

Sprinkle as much shredded Swiss cheese as you like over the egg mixture.
7

Top with tomato rounds and bake for 40 minutes.
8

Serve and enjoy!