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Fennel and Smoked Salmon Quiche with Chives

eggs, pastry, salmon, breakfast

1 tablespoon butter or olive oil
1 onion; chopped
1 small bulb fennel; trimmed, chopped
4 eggs
1 1/4 cups cream or milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 9- or 10-inch pie shell; partially baked
12 ounces sliced smoked salmon; cut up
1/4 cup chopped fresh chives; or
green onion

Heat butter or oil in large deep skillet. Add onion and fennel. Cook gently about 15 minutes until tender and fragrant. Cool. In large bowl whisk eggs with cream, salt, pepper and nutmeg. Line pie crust with cooled fennel mixture. Top with pieces of salmon. Pour egg mixture over top. Sprinkle with chives. Bake in preheated 375ºF oven for 35 to 40 minutes until custard is set and browned on top. Cool 10 minutes before serving.

Contributor: Bonnie Stern - National Post

Yield: 6 to 8 servings
N2456^11282,N124^01134 N218^02047,N202^02030,N197^02025 N2456^11282

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