Cooking time
45 min
Ingredients
  • 1 partially-baked pie shell
  • 225 g (½ lb.) smoked salmon, chopped
  • 250 mL (1 cup) shredded Swiss cheese
  • 3 or 4 eggs
  • 375 mL (¾ 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 the oven to 235°C (450°F).
  2. Spread the smoked salmon over the bottom of the pie shell.
  3. Sprinkle the Swiss cheese over the smoked salmon.
  4. Beat the eggs and mix into the milk, whipping cream, Parmesan cheese, dried dill, and pepper.
  5. Blend well and pour into the shell.
  6. Bake for 15 minutes in a pre-heated, 235°C (450°F) oven.
  7. Lower the oven temperature to 180°C (350°F) and bake another 15 minutes, or until the centre is almost firm.
  8. Let stand for 15 minutes.
  9. Garnish with the fresh dill.