Smoked salmon and Gruyère held together by a delicate egg custard nestled in a flaky pie crust makes for a deeply satisfying meal, whether it’s brunch or a light dinner. The smoked salmon lends a deep flavor that’s reminiscent of Quiché Lorraine, so if you’re skipping the bacon these days but missing the taste, try this. It also works well as a crust-less quiche. When there’s no time to make a pie crust, butter the pie plate and skip the crust- the filling is the best part anyway.
I usually buy a pound of smoked salmon, use what I need for this recipe, and save the rest for snacking and Smoked Salmon Hash later in the week. One of the benefits of living in Alaska is easy access to fresh salmon, halibut, rock fish and other seafood, not to mention, moose and caribou. The checkout lane at the grocery store is stocked with cookbooks on new ways to cook fish and game. After all, if you don’t fish or hunt, someone you know does and after a while you feel like you’ll scream if you can’t find a way to make it interesting. So needless to say, we eat a lot of salmon and seafood at my house.
Don’t worry about the cream and cheese if you’re lactose intolerant, as the recipe has less than 2 grams of lactose per serving. Gruyère is a low-lactose cheese, which according to “Food Intolerance Management Plan”, by Sue Shepherd, has almost no lactose. Most people with lactose intolerance can handle about 4 grams of lactose per serving of food without experiencing problems (page 29). Cream has 1 gram of lactose per tablespoon. Since there’s 1 1/2 tablespoons of cream per serving in this quiche (based on 5 servings), that’s 1.6 grams of lactose per serving. As always, only eat what your body can tolerate, and only you know what that is.
Smoked Salmon Quiché
Serves 5 – 6, adapted from “The Silver Spoon”
1 (9″ or 22.5 cm) gluten-free pie crust
1 cup (240 ml) or 4 ounces (112 grams) chopped smoked salmon
1 1/4 cups (300 ml) or 4 1/2 ounces (129 grams) Gruyère, grated
1 cup (240 ml) heavy cream
Dash of pepper
Preheat the oven to 375 degrees F. Fill the pie crust with pie beads or weights. Bake for 15 minutes and remove the beads.
Spread the salmon over the bottom of the pie crust, followed by the cheese. Beat the eggs and cream together and lightly season with pepper. Pour the cream mixture over the salmon and bake for 45 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before serving.