Wild Keta Salmon & Chevre Quiche


1 store bought pie crust

5 eggs

1 cup half and half

Black pepper

1/4 tsp salt

5 oz cooked Fishpeople Wild Keta Salmon

1/3 cup frozen peas

2 tbsp chopped dill

4 oz chevre


1. Preheat oven to 375 degrees F. Bring pie crust to room temperature. Unroll and lay onto 9 inch pie dish. Trim edges of dough if necessary.

2. Whisk together the eggs and half and half in a large bowl. Add one to two turns freshly ground black pepper, salt and chopped dill. Whisk until combined.

3. Flake the cooked salmon with your fingers and discard any skin or bones. Arrange about half the salmon, half the peas, and half the chevre in the bottom of the pie dish. Pour in the egg mixture and arrange remaining ingredients on top of the egg mixture.

4. Bake for 40-45 minutes, until edges are golden brown and center is no longer jiggly.