Smoked Salmon & Gruyère Quiche

🥧 Smoked Seafood & Gruyère Quiche

🕒 Prep time: 15 min | Bake: 35–40 min | Serves 6

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🧂 Ingredients:

• 1 can Bar Harbor Foods® Smoked Salmon or Smoked Sardines (drained and flaked)
• 1 9-inch deep-dish pie crust (store-bought or homemade)
• 3 large eggs
• ¾ cup whole milk
• ¾ cup heavy cream (or use 1½ cups half-and-half)
• 1 cup shredded Gruyère cheese (or Swiss)
• 1 small shallot or ½ onion, finely chopped
• 1 tbsp chopped fresh dill or chives
• 1 tsp Dijon mustard (optional, for depth)
• Salt & pepper, to taste
• Olive oil or butter for sautéing

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👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C).
   Place pie crust in a tart pan or pie dish and pre-bake for 8–10 minutes until just lightly golden. Set aside.
2. Sauté aromatics
   In a small pan, sauté the shallot in olive oil or butter over medium heat until soft and translucent (about 3–4 minutes). Cool slightly.
3. Whisk custard base
   In a large bowl, whisk together:
   • Eggs
   • Milk and cream
   • Dijon mustard (if using)
   • Salt, pepper, herbs
4. Assemble the quiche
   Layer the bottom of the crust with:
   • Sautéed shallots
   • Flaked smoked salmon or sardines
   • Shredded Gruyère
     Pour the custard mixture evenly over the top.
5. Bake
   Bake at 375°F for 35–40 minutes until the center is just set and the top is lightly browned. Let rest 10 minutes before slicing.

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🍷 Serving Tips:

• Pair with a crisp white wine like Chardonnay or a dry rosé.
• Serve warm or room temp with a side salad (think arugula + lemon vinaigrette).
• Garnish with extra dill or chives.