RECIPE: Smoked Salmon Quiche

Eggs are so amazing!  They are gluten free, high in protein, low in calories, and are budget friendly to boot!  They perform a myriad of functions within dishes, and are definite kitchen staples.  Their versatility allows for imaginative dishes that range from simple to exotic, without breaking the bank.  If it is not obvious, I am a true fan of the egg, from boiled eggs to the subtle addition in that perfect holiday cookie.  I want to show them some love by sharing a yummy egg recipe that is sure to please this holiday season.  This smoked salmon quiche is a shoo-in for success, AND eggs from your backyard girls play a starring role!
 
I tried a version of this quiche several years ago, and it has been a keeper in the recipe bin ever since, particularly when I get a truckload of much-appreciated eggs from my mother or aunt.  Quiches are fantastic, because they are so easy to adapt-you can throw just about anything into the mix and it turns out tasty!  Also, quiche is great because it can be served for breakfast, brunch, or dinner, and can even be made ahead and frozen for later use.  Perfect, right?  The version I make is with a store-bought crust (my grandmother said it is okay, so it is okay), but I have seen some versions with no crust, a homemade crust, and even a potato crust. And, we typically enjoy it at the Jordan abode with rosemary potatoes and a side salad.   
 
I hope you enjoy this recipe!  Bring the kids into the kitchen, make a mess, and make some memories…Happy Holidays!
 
Yield: 2 quiches (eat one now and freeze the other!  Or, for one quiche, just split the recipe in half)

Ingredients:

• 6 eggs
• 1 tablespoon butter
• 8 oz cream cheese, at room temperature
• 3 leeks, cleaned, halved and thinly sliced (about 2 cups)
• 12 ounces smoked salmon, cut into bite-sized pieces (I buy the kind with dilled edges)
• 4 tablespoons dill
• 2 tablespoons lemon juice
• 1 tablespoon garlic
• 2 cups whole milk
• 2 pie shells
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees, then partially bake the pie crusts for 7-8 minutes, and allow to cool.  Reduce oven temperature to 350 degrees.
2. While the pie shells are baking, add the butter to a sauté pan, allow to melt, then add in the leeks.  Stir for about 6 minutes, or until wilted, then add in the garlic and cook for an additional 2-3 minutes, stirring frequently.
3. Place the cream cheese into a mixing bowl and pour the leek-garlic mixture over the cream cheese and stir to combine.
4. Add in the smoked salmon, dill, and lemon juice and stir to combine.
5. Add in the eggs and milk and stir to completely incorporate, making sure to get rid of any lumps
6. Ladle the mixture evenly into the two lightly baked pie crusts.
   
7. Place aluminum foil or a pie shield over the crust edges to protect the edges from overcooking while the filling cooks
   
8. Place the quiches in the middle of individual racks, and cook until the quiche is firm and golden, between 35-45 minutes, depending on your oven. [Note as a personal preference: When the quiche has reached this point, I remove the aluminum foil and allow the quiche to cook for an additional 8-9 minutes for browner crust edges]
   
9. Remove from the oven, serve warm, or allow to cool completely before serving or freezing.
10. Enjoy!!