Tips:
This quiche can be served as an entree for a fleishig meal, garnished with mushroom sauce and fresh parsley, or as a side dish for a milchig meal. It is delicious both ways.
Notes:
This quiche can be frozen. It should be reheated semi-frozen at a lower temperature and once it defrosts, raise the temperature and cook until it is heated through and ready to serve. If you don’t care for frozen food, save yourself time by at least freezing the crust ingredients. I like to double or triple the crust and freeze in small bags ready for this or any other quiche.
Variations:
Of course you can make this with (the same amount of) fresh cooked salmon as well. It becomes a real delicacy that way.
Simple and good. (I didn’t make the crust so can’t vouch for that.)