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Smoked Salmon and Pesto Quiche recipe

This rich and savory quiche are versatileenough to be served for brunch, lunch or dinner. Or cut themsmall and serve as mouth-watering appetizers.

Recipe: Smoked Salmon andPesto Quiche

2 tablespoons olive oil
1 large white onion, thinly sliced
2 (9-inch) pie crusts, unbaked
8 large eggs
1 cup (8-ounces) whipping cream
1/3 cup BUITONI® Family Size Pesto Sauce
6 ounces smoked salmon, crumbled
1/2 cup grated Asiago cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 roma tomatoes, thinly sliced

  • Preheat oven to 350°F (175°C).
  • Heat oil in a large nonstick skillet overmedium heat. Add onion and cook slowly, stirring often, untildark golden brown, about 25 minutes; set aside.
  • While onion is caramelizing, line 2 (9-inch)pie plates with pie crust.
  • In a large bowl, whisk eggs and creamtogether. Add pesto and whisk until well combined. Fold in salmon,Asiago cheese, salt, pepper and reserved onions. Pour into preparedpie shells. In a circular patter around edge of each shell, gentlyplace slices of tomatoes. Bake for 30 to 40 minutes, or untiltop is golden brown and center is set. Let stand 10 minutes beforeslicing.

    Makes 12 servings.

    Recipe is the property of Nestl ®and, used with permission.

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