This Smoked Salmon Quiche Is The Perfect Make-Ahead Brunch скачать в хорошем качестве

This Smoked Salmon Quiche Is The Perfect Make-Ahead Brunch

Woah! I'm back! And with a smoked salmon quiche recipe I'm totally in love with, no less. This is a year-round favorite for me, perfect for a make-ahead holiday brunch when family's coming or a relaxed Saturday morning any time of year. The tl;dr version of the recipe is: cook the onions until soft and golden, which together eggs and milk or cream, stir in your mix-ins, pour into a pie crust, and bake until set. Easy, right? (Full recipe below!) Huge thanks to my friend Yianni Katsifas for filming this as a test project, he's getting into filming content for other people and makes his own amazing kitchen content, so follow him at:   / yiannikitchen     / yiannikitchen   And find me on the internet: slamduncan.substack.com creators.yahoo.com/brands/emily-duncan/ instagram.com/emilyslamduncan/ Ingredients: 1 pie crust (half of this recipe: https://creators.yahoo.com/lifestyle/...) 1 Tbsp olive oil 1/2 large onion, thinly sliced (around 1 cup onion before cooking) salt 2 tsp dried dill 5 eggs 2/3 cup whole milk or whipping cream 1/2 tsp of cayenne 1/3 cup grated Pecorino Toscano* 1 1/2 Tbsp chopped parsley 1 Tbsp chopped capers 5 oz chopped smoked salmon tiny pinch of salt, heavy pinch of pepper fresh dill, additional salmon, and good olive oil, for garnish Note: Some cheeses you could use include cotija, feta, pecorino Romano, Pecorino Toscano, soft goat cheese, cream cheese, parmesan, gruyere. Most hard goat or sheep cheeses should work as well. Think salty, briny, mild, with a little goat or sheep funk optional. I would NOT use a blue cheese and would advise against cheddar, American, Swiss, or soft rind cheeses like brie or camembert. Method: 1. Prepare a pie crust and hold in fridge until ready to bake. 2. Pre-heat oven to 375° F. 3. Cook onions in olive oil with salt and dried dill over medium until soft and golden brown , 10-15 minutes. 4. In a large bowl, whisk together eggs and milk then mix in rest (including cooked onions). 5. Pour egg mix into pie crust. 6. Bake at 375° F for 40-50 min until puffed, lightly browned, and set – you can test with a cake tester or knife for doneness (it's done when it comes out clean). 7. Serve with garnish, hot or cold. Keeps in fridge 3-4 days.