Smoked Salmon and Dill Quiche - alive magazine

Name: Smoked Salmon and Dill Quiche - alive magazine
Ingredients: 6 sheets phyllo pastry; 1/3 cup (75 mL) butter, melted, or vegetable oil; 3 large eggs; 1 cup (250 mL) half-and-half cream; 1 cup (250mL) 2% milk; 3 Tbsp (45 mL) fresh dill, finely chopped; 1 Tbsp (15 mL) fresh mint, chopped; 1 tsp (5 mL) Dijon mustard; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) ground black pepper; 5 ounces (150 g) smoked salmon, chopped; 4 ounces (120 g) goat or feta cheese (optional)

www.alive.com

Stick with free-range eggs for flavour and nutrition and work in diced red onion or capers for an added boost.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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