Serves: 6
Total Calories: 389
1. Preheat oven temperature to 350°.
2. About 1 1/4 hours before serving: Drain salmon, remove any bones and dark skin. Break up salmon and place in a medium bowl. Toss with lemon juice set aside.
3. In a small skillet over medium heat, saute leek in butter until soft. Add to salmon. Stir in cheese and dill weed until blended. Transfer to pie tin.
4. In a small bowl, mix cream, eggs, liquid smoke, salt and pepper until blended. Pour over salmon mixture. Sprinkle with paprika.
5. Bake for 45 minutes or until a knife inserted in center comes out clean. Cool at least 10 minutes on a wire rack before serving. Cut into wedges.
This Smoked Salmon Quiche recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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