Chef’s Recipe: Wild B.C. Smoked Salmon and Gruyère Quiche

Makes approximately 24 servings

Filling

Custard

Mousse

Method

1. Preheat the oven to 325°F
2. Place frozen quiche shells on a baking sheet and bake for 6 minutes, rotate and bake for another 6 minutes.
3. While the shells are baking, mix the smoked salmon, chives and Guryère in a bowl.
4. In a separate bowl, crack 4 eggs, mix with whipping cream and salt and whisk until eggs are incorporated.
5. To make the mousse, add whipping cream into a mixing bowl, whisking into a stiff peak, then fold in cream cheese, onion powder, lemon juice and salt.
6. Divide filling into pre-cooked shells, and top with custard mixture.
7. Bake quiche at 325°F for 6 minutes, rotate and bake for another 6 minutes.
8. Top each quiche with mousse and enjoy!

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