Smoked Salmon Quiche

Apple juice adds a sweet note and complements the smoked salmon and Havarti in this special quiche.

Serves: 6Hands-on: 20 minutesTotal: 55 minutesDifficulty: Easy

Serves: 6


  • 1 medium onion, peeled and chopped
  • 1 clove garlic, peeled and minced
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1⁄4 cup all-purpose flour
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1⁄2 cup apple juice
  • 1 cup evaporated milk
  • 3 large eggs, beaten
  • 2 tsp. chopped dill
  • 1 1⁄2 cups shredded Havarti cheese
  • 1 unbaked pie shell (9 inches)
  • 1 package (8 oz.) smoked salmon, chopped
  • 1⁄4 cup grated Parmesan cheese


  • Preheat oven to 400°F.
  • Heat butter and oil in a medium heavy skillet over medium heat. Sauté onions and garlic until crisp-tender, about 5 minutes. Sprinkle flour, salt, and pepper over onions; cook and stir for 3 to 4 minutes. Stir in apple juice and evaporated milk; cook and stir for 4 to 5 minutes, until thick. Remove from heat and cool for 10 minutes.
  • Meanwhile, in medium bowl, beat eggs until foamy; add dill. Stir egg mixture into onion mixture and blend well. Sprinkle half of the Havarti cheese into bottom of pie crust.
  • Pour onion/egg mixture over Havarti cheese and top with salmon and remaining Havarti. Sprinkle with Parmesan cheese. Bake at 400°F for 30 to 35 minutes, until golden brown and set.