We’ve definitely been on a breakfast kick. And I don’t mean breakfast for breakfast, but for dinner instead.
One of my favorite things growing up is when my dad would break out the big electric frying pan in the evening and start sauteeing the mushrooms and bacon for Grandma’s Eggs. What kid doesn’t think breakfast for dinner is some sort of cosmically altered universe? And an easy way for mom and dad to look like we’re ‘breaking the rules’ and going against society.
What rebels we are.
Now that Smudge is home from her 3 week holiday that consisted of a long stay with her grandparents and her cousins and then a week at Girl Scout camp, she’s been requesting breakfast for dinner. Comfort food at its finest and a non-stop troup of pancakes and eggs for dinner.
I took us on a slightly off-the-traditional-breakfast-fare-course with this recipe. I think we can expand our horizons just a tad, you know?
Enter quick and easy Smoked Salmon Quick Quiche. The crust is easy and comes out tender, thanks to thawed puff pastry. The custard-ey filling is creamy and light and not too domineering with a dollop of crème fraiche to every slice of quiche. If you prefer goat cheese, go for it. It’s equally as tasty.
- 1 sheet frozen puff pastry, thawed
- 3 eggs
- 1 cup half and half
- 4 ounces smoked salmon, chopped in large pieces
- ¼ cup crème fraiche
- 1 tablespoon fresh dill, divided
- 2 tablespoons chopped green onion, divided
- ½ teaspoon salt
- ⅛ teaspoon Tabasco hot sauce
- Preheat oven to 400 degrees F. Roll out puff pastry into a circle, spray a large tart pan with cooking spray and mold puff pastry up sides, roll extra under edges to fit into pan. Pierce bottom of tart with a fork and bake for 10 minutes. Remove from oven and set aside while preparing filling.
- Mix eggs, cream, salt and pepper and Tabasco well. Pour into puff pastry, top with smoked salmon pieces, dot with crème fraiche, 1 tablespoon green onion and ½ tablespoon dill. Bake for 20-25 more minutes or until eggs are set. Let rest for 5 minutes and serve topped with remaining ½ tablespoon dill and 1 tablespoon green onion.
Smoked Salmon is a simple and fresh protein centerpiece for meal planning besides the traditional celebratory appetizer of smoked salmon and cream cheese puffs. Not that there’s anything wrong with that.
Emily shows every recipe doesn’t have to be a chore with Fuss Free Cooking‘s simple but deliciously tart Smoked Salmon with Avocado and Arugula Salad
Liren has found a way to bridge the best of both coasts with Kitchen Confidante’s Figs with Cream Cheese and Smoked Salmon http://kitchenconfidante.com/a-taste-of-two-cities
Lynda shares the secret to staying cool in this sweltering summer heat: chowda! Mixing smoked salmon and cooked salmon filet to create TasteFood‘s Smoky Salmon and Fennel Chowder.