Smoked Salmon Quiche

• 1 unbaked pie crust (if frozen, thawed)
• 1.5 TBSP unsalted butter
• 2 TBSP finely chopped shallot
• 1 small or 1/2 large leek, cleaned and sliced in 1/2 inch slices
• 6-8 oz lox (smoked salmon) cut into small pieces
• 8 oz shredded Emmenthaler cheese
• 1 cup whipping cream
• 4 large eggs
• 1/4 tsp salt
• 1/4 tsp cayenne pepper
• 2 TBSP chopped fresh dill

1. Preheat oven to 375 degrees.
2. Line pie dish with crust. (I took the frozen pie crust, removed it from the tin and put it in my 9 inch pie plate).
3. In a medium fry pan, melt butter and saute shallots and leeks, just until the leeks begin to soften. Set aside.
4. In a medium bowl, using a whisk, blend whipping cream, eggs, salt, and pepper. Add in salmon, cheese, leek mixture and chives, and mix well.
5. Pour egg mixture into the pie crust, spreading evenly.
6. Bake for 40-50 minutes until quiche is puffed and lightly browned, and knifetest comes out clean.
7. Enjoy!

crust, butter, shallot, salmon, emmenthaler cheese, whipping cream, eggs, salt, cayenne pepper, dill

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-quiche-1219772 (may not work)