Cooking time
45 min
Ingredients
  • 1 partially baked pie shell
  • 225 g (½ lb) smoked salmon, chopped
  • 250 g (1 cup) shredded Swiss cheese
  • 3 or 4 eggs
  • 375 mL (3/4 cup) Island Farms milk
  • 125 mL (½ cup) Island Farms by Natrel whipping cream
  • 60 mL (¼ cup) grated parmesan cheese
  • 5 mL (1 tsp) dried dill weed
  • 15 mL (1 Tbsp) finely chopped fresh dill
  • 1 mL (¼ tsp) pepper
Preparation
  1. Preheat oven to 235° C (450° F).
  2. Spread salmon over bottom of pie shell.
  3. Sprinkle Swiss cheese over salmon.
  4. Beat eggs and mix in milk, cream, Parmesan cheese, dried dill, and pepper.
  5. Blend well and pour into shell.
  6. Bake for 15 minutes in pre-heated 235° C (450° F) oven.
  7. Lower oven temperature to 180° C (350° F) and bake another 15 minutes or until centre is almost firm.
  8. Let stand for 15 minutes.
  9. Garnish with fresh dill.