Skip to Content

Home » Main Dish » Mushroom-Smoked Salmon Quiche with Black Rice Crust

Mushroom-Smoked Salmon Quiche with Black Rice Crust

This post may contain affiliate links. Please read our disclosure policy.
Mushroom-Smoked Salmon Quiche with Black Rice Crust

There is a little farm not too far from where we live and we have been buying fresh eggs from them every week.  The yolks in these eggs are a beautiful orange color because the chickens roam around at their will.  I am so spoiled now that I will never be happy with grocery-store eggs again.  When Don brought home our supply of eggs this week he also had a small container of mushrooms that they grow on the farm.   It was only a small container so I added them to this recipe of mushroom, smoked salmon quiche with black rice crust. 

The mushrooms are weird looking and after slicing them up and sautéing them I had about a cupful to use in the quiche.  I still had some black rice left over from when I made the black rice-mango salad. I mixed the rice with an egg white to keep it together and baked it for 15 minutes before putting the rest of the quiche together. 

Mushroom-Smoked Salmon Quiche with Black Rice Crust

                                                                                   Mushrooms

Mushroom-Smoked Salmon Quiche with Black Rice Crust

                                                                 Black rice crust

Mushroom-Smoked Salmon Quiche with Black Rice Crust
Mushroom-Smoked Salmon Quiche with Black Rice Crust

This made a great easy dinner along with a salad and some fruit and there is plenty leftover for lunches. 

You might also like our Caramelized Onion and Swiss Cheese Quiche or a delicious Salmon Quiche with Potato Crust

CONNECT WITH SAVOR THE BEST!

Be sure to follow us on our social media accounts

Facebook * Instagram *  Pinterest * Twitter * Youtube

Did you make this recipe? We would love to hear from you. Drop us a comment below. 

Mushroom-Smoked Salmon Quiche with Black Rice Crust

Mushroom-Smoked Salmon Quiche with Black Rice Crust

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

A creamy quiche made with mushrooms, smoked salmon and goat cheese with a crust made from black rice.

Ingredients

  • 1-1/2 cups cold cooked black rice
  • 1 egg white
  • 2 tablespoons olive oil
  • 1 cup sliced fresh mushrooms, any kind
  • 2 cloves garlic, minced
  • 2 scallions, sliced
  • 2 tablespoons chopped fresh dill
  • 6 ounces smoked salmon
  • 5 ounces softened goat cheese (1/2 of a log)
  • 1/2 cup sour cream
  • 6 whole eggs
  • 6 egg whites
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped dill

Instructions

  1. Preheat the oven to 350°F
  2. In a small bowl, add the egg white and briefy whip it with a fork, add the black rice and toss together. Pour about half of the rice mixture into a 11” tart/quiche pan with a removable bottom. Using a fork or the back of a spoon, push and firm the rice up against the sides of the pan. Spread the remaining 1/2 of the rice over the bottom and press to firm. Place the pan on a baking sheet and place on the middle rack of the oven, bake for 12-15 minutes, then remove from the oven and cool before adding the remaining ingredients.
  3. Add the olive oil to a small skillet over medium-high heat and add the mushrooms. Saute for 1-2 minutes then add the minced garlic and cook until just fragrant. Remove from the heat and distribute evenly over the cooled crust. Sprinkle the scallions and chopped dill on top of the mushrooms and place slices (or chopped) of salmon over them.
  4. In a medium-size bowl, mix the goat cheese and the sour cream until blended. Add the whole eggs, one at a time, mixing well after each addition, stop the mixer and scrape down the sides and bottom of the bowl. Add the remaining egg whites, the black pepper and mix thoroughly.
  5. Carefully pour the cheese/egg mixture over the vegetables, smoothing it out evenly and sprinkle additional dill over the quiche. Place in the oven on the middle rack and bake for 45 minutes or until golden and the center is slightly firm.
  6. Allow to cool 5 minutes before slicing.

Notes

I have eliminated the addition of any salt as the smoked salmon is sufficiently salty.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 12.8gSodium: 354mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 18g

Click here to follow us on Instagram!

Please leave a comment on the blog or share a photo on Instagram

Black rice-Mango Salad
Black Rice-Mango Salad
← Read Last Post
Lemon-Garlic Shrimp Linguini
Lemon-Garlic Shrimp Linguini
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Susan | Simple Healthy Kitchen

Friday 23rd of January 2015

Hi Ladies! This looks amazing! I love love love black rice! what a great idea to use it as a crust. Have to try this for sure! looks beautiful

Pat

Friday 23rd of January 2015

Thanks, Susan....it is nice to have a crust that isn't made from flour and butter. It worked really well. I will have to experiment with it again. :)

John@Kitchen Riffs

Wednesday 21st of January 2015

Love the idea of the black rice crust! Very creative, and looks so terrific. Really lovely recipe -- thanks.

Pat

Wednesday 21st of January 2015

Thanks, John....:)

Kathi Kirk

Wednesday 21st of January 2015

You are so gourmet! This sounds wonderful. I need to experiment more with mushrooms outside of the crimini/portebllo type. I'm always scared I'm gonna hallucinate or something...child of the 70's :) This looks lovely!

Pat

Wednesday 21st of January 2015

Hi, Kathi...you are so kind :)...I only eat the mushrooms from the store or from where I know they won't kill me. We have bunches growing in our woods but we don't touch them. This was a delicious quiche even if the mushrooms do look weird. :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.