Nordic Brunch Delight: Smoked Salmon Quiche with Dill Cream and Rocket Arugula Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 pre
• made pie crust (9
• inch) 6 large eggs 2 cups heavy cream 8 oz smoked salmon, roughly chopped 1 cup grated Gruyere cheese 1/4 cup fresh dill, finely chopped Salt and black pepper, to taste For Dill Cream: 1 cup sour cream 1/4 cup fresh dill, finely chopped Salt and white pepper, to taste For Rocket Arugula Salad: 3 cups rocket arugula 1/2 cup cherry tomatoes, halved 1/4 cup red onion, thinly sliced 1/4 cup feta cheese, crumbled 1/4 cup extra
• virgin olive oil 3 tbsp fresh lemon juice Salt and black pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C). In a large bowl, whisk together eggs and heavy cream, then season with salt and pepper. Stir in smoked salmon, Gruyere cheese, and dill. Pour the egg mixture into the pie crust, then bake for 40 45 minutes or until set and golden brown. Let it cool slightly before slicing. For Dill Cream, mix together sour cream and finely chopped dill in a small bowl. Season with salt and white pepper to taste. In a large salad bowl, combine rocket arugula, cherry tomatoes, red onion, and crumbled feta cheese. Drizzle with olive oil and lemon juice, then season with salt and black pepper. Toss well to combine. Slice the quiche into 4 servings, plate each slice alongside the Rocket Arugula Salad, and top with a dollop of Dill Cream.

Chef’s Insight

The combination of smoked salmon, Gruyere cheese, and dill cream creates a harmonious balance of flavors that perfectly complements the tangy rocket arugula salad.

Notes

Feel free to experiment with different herbs and cheese varieties in the quiche filling for new flavor combinations.