Smoked Salmon Cheese Quiche with Dill 1- 9-inch refrigerated pie crust, thawed 6 oz. wild sockeye Co-op Gold smoked salmon shredded 4 oz. cream cheese 2 cloves garlic crushed 3 tbsp. grated white onion 1 cup shredded Swiss cheese 3 large size Co-op Gold d’or eggs 1½ cups half and half cream 3 tbsp. fresh dill finely chopped Zest of ½ lemon Preheat oven 350°F. Press the thawed piecrust into a 9-inch pie dish. Place the shredded smoked salmon evenly in the bottom of the piecrus
Pie is a must this holiday season. I double dare you to be stressed out with a piece of delectable pie in front of you waiting to be devoured.
I am certain Pi would have enjoyed a slice of pie while ship wrecked in the Pacific ocean for 227 days with a Bengal tiger as his only companion. Today nouvelle cuisine has taken pie to a new level of fusions and complex ingredients, but it is my belief that the humble pies are still our favorites.
Everything is better in a crust.