Smoked Salmon Quiche
Fabulous smoked salmon quiche from Paula Dean. Low carb at 3.5 carbs and 19 grams of protein per serving.
Recipe type: Quiche
Cuisine: American
Serves: 8 to 12 servings
  • 1 refrigerated pie crust
  • 2 cups shredded fontina cheese
  • 1 4ounce package smoked salmon
  • 8 large eggs
  • ¾ cup half and half
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon dried dill
  1. Preheat oven to 350 degrees.
  2. Press pie crust into a tart pan – 9 inch by 2 inch (with removable bottom if you have one). Line crust with aluminum foil and fill with pie weights or dried beans. Or prick pie crust evenly to allow air to escape without building bubbles and uneven crust. Bake for 8 minutes, empty pie weight and discard foil. Let cool for a few minutes.
  3. Place quiche pan with baked crust on rimmed cookie sheet for easier handling and to catch any overage.
  4. Sprinkle 1 and ¼ cup cheese evenly over bottom of crust. Top with chopped salmon.
  5. In a medium bowl, whisk together eggs, half and half, salt, pepper and dill. Pour over cheese and salmon in crust. Liquid will bubble some as it settles to the bottom. Gently sprinkle remaining cheese over top.
  6. Carefully slide quiche into oven with the rimmed cookie sheet.
  7. Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Let stand for 15 minutes before cutting. Serve warm or at room temperature.
  8. Can be made the day before. Store, covered in refrigerator and bring to room temperature before serving.
Charlene @ A Pinch of Joy
Nutrition Information
Carbohydrates: 3.5 g Protein: 19 g
Recipe by A Pinch of Joy at