Seafood Lovers Quiche

  • Yield: 6 to 8 servings servings
  • Prep: 1 hour
  • Cook: 55 minutes


1 (9-inch) unbaked pie crust
5 large eggs
1 1/2cups half-and-half
1/8teaspoon salt
Dash white pepper
4ounces crumbled smoked salmon
1 can medium pitted California black olives - cut in half. Save 1/2 can for later.
1tablespoon capers
2 green onions, chopped
1/2cup shredded smoked Gouda cheese
2tablespoons chopped fresh dill


  1. Preheat oven to 425 degrees F
  2. Bake pastry shell 12 minutes until golden brown. Let cool.
  3. Reduce oven temperature to 350 degrees F
  4. Whisk together eggs, half and half, salt and pepper. Add remaining ingredients to egg mixture. Pour into cooled pastry shell.
  5. Bake 55 minutes or until filling is puffed and knife inserted in center comes out clean.
  6. Let stand 10 minutes before serving.

Serve Seafood Lovers Quiche with a warm Mango salsa (recipe below).  Serve with a slice of fresh baked bread and a glass of your favorite California wine.

Mango Salsa

  • 2 whole mangos, sliced and diced.
  • 1/2 cup chopped onion.
  • 1/2 cup chopped red and green peppers
  • 1 gutted Jalapeno pepper, chopped (if you want Salsa hot – don’t gut out pepper)
  • 1/2 can of black medium pitted California olives – cut in half
  • 1 c of tomato, seeds removed and rest chopped
  • Juice of 1 lime
  • Juice of 1 lemon

Mix all ingredients in bowl, let sit 2-4 hours

Just before serving warm in saucepan for a couple of minutes – then serve on top of the Seafood Lovers Quiche.