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Salmon Quiche

This delicious quiche will be the star of your next brunch! Salmon filets and shallots combine with crème fraîche and Swiss cheese to make a luscious, rich treat. This recipe comes together in a matter of minutes, so you can spend more time enjoying a mimosa with your guests! Try serving with scalloped potatoes and a simple tossed salad. You can use frozen or canned salmon for convenience.
Yield: Serves 6
Total Time: 1 hr 40 min
Prep: 10 min
Cook: 1 hr
Additional: 30 min
Ingredients
1 premade round puff pastry or pie crust (9 inch pie size)
3 shallots, finely chopped
2 tablespoons butter
4 ounces (about 1 cup) shredded cheese—Gruyère, Emmental or Swiss
4 eggs
1 1/2 cups crème fraîche
1/2 teaspoon sea salt
1/4 teaspoon organic coarse ground pepper
Dash of organic cayenne pepper
Preparation
1.  Fit a pre-made pie crust or puff pastry into a 9 inch pie pan. Pierce the bottom with the tines of a fork about 15 times. Place the pan in the freezer and chill for at least 20 minutes.
2.  Meanwhile, preheat oven to 400 F.
3.  After chilling, pre-bake the crust for 12 minutes at 400 F. Remove from oven and cool for at least 10 minutes before filling.
4.  Melt the butter in a medium sized skillet on low-medium heat. Add the shallots and cook for 5 minutes, stirring frequently to avoid browning. Add the salmon and heat just until the (fresh) salmon is barely cooked through. If you use canned salmon, it only needs to heat through.
5.  Remove salmon mixture from heat and spread the filling in the cooled crust. Sprinkle evenly with shredded cheese.
6.  Reduce oven temperature to 375 F. Whisk the eggs, crème fraîche, salt, pepper and cayenne together until combined. Pour over the other ingredients in the pie dish and bake for 40 minutes at 375 F.
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