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Lox, Eggs, and Onions Quiche
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Provided By:
Lauren Braun Costello

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    • Ingredients

    Serves:

    Directions

    First, blind-bake the pie crust. Preheat the oven to 425 F. Prick the bottom of the dough all over with fork. Place a piece of buttered aluminum foil over the dough filled with pie weights or dried beans. Bake 10 minutes until the dough has set. Remove the foil and weights/beans, and bake for another 7-8 minutes more until the crust is slightly golden. Remove from the oven and set aside.

    In a large saute pan, melt the butter over medium-high heat. Add the onions and cook, stirring constantly, until caramelized, about 15-20 minutes. Set aside.

    Lower the oven temperature to 375 F. In a large bowl beat eggs, then whisk together with milk/cream, salmon, dill, and caramelized onions. Pour the custard into the prebaked pie shell.

    Bake in the middle of the oven until golden and set, about 35 minutes (cover the edge of the crust with foil to protect it from overbaking). Cool slightly before serving.

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    4 Comments

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    Elizabeth

    Looks enticing! Something healthy (tho, caloric)
    and sounds easy enough for anyone to try, Good for a Sunday evening supper

    September 27 2011 at 7:59 PM Report abuse rate up rate down Reply
    Libby

    This sounds like a great brunch idea.

    August 01 2011 at 1:20 PM Report abuse rate up rate down Reply
    broadstmama

    This I shall try as I love all the ingredients. Never thought of combininb them for a breakfast dish. Sounds delicious. Thanks.

    July 14 2011 at 11:22 AM Report abuse rate up rate down Reply
    Portigue

    Sounds good but does one need to use 8 eggs?

    July 14 2011 at 7:06 AM Report abuse rate up rate down Reply

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