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Author: admin, 12.11.2014
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. 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. Smoked Salmon Quick Quiche   Print Thanks to a pre-made puff pastry crust, this recipe comes together in no time to create an easy brunch, breakfast or dinner meal. Smoked Salmon is a simple and fresh protein centerpiece for meal planning besides the traditional celebratory appetizer of smoked salmon and cream cheese puffs.
We just had breakfast for dinner last night and my daughter said she thinks we should start having breakfast for breakfast and breakfast for dinner.
Quiche is always a popular choice in our household for any time of day – breakfast, lunch, or dinner.

Hi Heidi, I love the sound of that quicke and frankly I don’t see anything wrong with eating (hot) breakfast menu items for dinner. Serve with a simple salad or fresh fruit to complete the meal Ingredients 1 sheet frozen puff pastry, thawed 3 eggs 1 cup half and half 4 ounces smoked salmon, chopped in large pieces ? cup creme fraiche 1 tablespoon fresh dill, divided 2 tablespoons chopped green onion, divided ? teaspoon salt ⅛ teaspoon Tabasco hot sauce Instructions Preheat oven to 400 degrees F. Mixing smoked salmon and cooked salmon filet to create TasteFood‘s Smoky Salmon and Fennel Chowder. For lunch and dinner, simply add a lovely, fresh tossed salad and your meal is ready in no time.
The custard-ey filling is creamy and light and not too domineering with a dollop of creme fraiche to every slice of quiche. 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.

I always like how quiches taste good both hot, warm & cold and how easy you can vary with the ingredients. Pour into puff pastry, top with smoked salmon pieces, dot with creme fraiche, 1 tablespoon green onion and ? tablespoon dill.
Let rest for 5 minutes and serve topped with remaining ? tablespoon dill and 1 tablespoon green onion.

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