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Smoked Salmon Quiche with Spicy Peach Sauce
This simple peach sauce with a kick of jalapeño pepper is the perfect complement to a sophisticated and crust-less, smoked salmon quiche. Sauce may also be served on grilled chicken or slathered on pork ribs.
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- This recipe can also be made with a piecrust to line the pie dish; if using a crust, bake the quiche about 10 minutes longer.
- Use fresh, canned or frozen peaches to make the sauce with equally delicious results. Canned salmon or leftover, cooked salmon may be substituted for the smoked salmon.
- 4 fresh peaches, peeled and diced
- 1/2 cup(s) honey
- 1/4 cup(s) orange marmalade
- 1 jalapeño pepper, seeded and finely chopped
- salt and ground black pepper, to taste
- 1 Tbsp. butter
- 1/3 cup(s) dry bread crumbs
- 8 oz. smoked salmon, flaked
- 3 green onions, white part finely chopped
- 2 1/2 cup(s) milk
- 1/2 tsp. salt
- .1 tsp. ground black pepper
- 1/2 tsp. dried marjoram
- .1 tsp. ground nutmeg
- 4 eggs
- Stir peaches, honey, marmalade and jalapeño pepper together in a small saucepan over medium heat. Simmer until peaches break down and sauce thickens, about 10 minutes. Season to taste with salt and pepper. Spoon into a serving bowl.
- Preheat the oven to 350°F.
- Grease a 10-inch pie dish with butter and sprinkle with breadcrumbs. Arrange flaked salmon evenly over the bottom of the dish and sprinkle with green onions.
- Heat the milk in a saucepan over medium heat just until simmering, taking care not to boil the milk. Remove from heat and stir in salt, pepper, marjoram and nutmeg. Set aside to cool.
- Beat eggs in a mixing bowl and gradually whisk in the cooled milk mixture. Pour egg mixture over the salmon in the pie dish.
- Bake in preheated oven until center is set, about 40 minutes. Cool quiche slightly before serving with the peach sauce.