Smoked Salmon Quiche

This easy Salmon and Broccoli Quiche features smoked salmon, steamed broccoli, and caramelized shallots tucked into a creamy custard.

Why Make This? • Easy but elegant • Perfect for Mother's Day brunch • Great for make-ahead

Ingredients You Need: smoked salmon, eggs, heavy cream, shallots, broccoli, pie crust, butter, goat cheese, dijon mustard, and dry mustard.

Unroll a store-bought pie crust and press gently into a 9-inch pie plate or tart pan. Crimp crust, and prick bottom with a fork.

Cover with pie weights, and bake for 15-20 minutes, then remove.   Bake for an additional 5 minutes, until the edges are golden brown.

Peel and slice shallots, then chop broccoli florets.

Cut smoked salmon into bite-sized pieces, reserving some strips for garnish.

Steam broccoli florets in microwave.

Sauté sliced shallots in a skillet, then add broccoli.

Meanwhile, combine eggs, cream, dijon mustard, dry mustard, salt, and pepper in bowl.

Arrange salmon, broccoli, and shallots on crust, then add custard and top with goat cheese.

Bake for 25-30 minutes at 375 degrees, until custard is fully set.

This smoked salmon quiche is perfect for Mother's Day!

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